- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
>On the last inspection, the prep cooler was holding foods above 41 F. **Today, the cooler has been serviced and is holding potentially hazardous foods as follows: sausage 41 F, cream sauce 36 F, pepperoni 41 F, salami 38 F, marinara 38 F. This violation has been corrected. >On the last inspection, improper employee beverage containers were observed on a shelf at the prep cooler. **Today, no improper beverage containers were observed in food prep areas. This violation has been corrected also.
- Information: Notes/Recommendations:
Discussed time marking procedure with PIC at today's visit. Recommend better control over individual pizza identification.
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11/17/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed potentially hazardous foods stored in the prep cooler with the following measured internal temperatures: cream sauce 53 F, marinara 51 F, pepperoni 53 F, salami 50 F, chicken 51 F, cheese 50 F, ham 52 F. PIC stated that all foods were stocked in the cooler approximately 2 hours prior to the inspection. All other cold holding units were at or below 41 F. PIC stated that the cooler is scheduled to be repaired. **CORRECTION** Pepperoni and ham were discarded. Other working containers of foods were immediately placed in an ice bath to rapidly cool. A reinspection will be conducted within 14 days to verify that the cooler has been repaired and the violation corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed opened employee beverage bottles, one with no lid sitting on the shelf above the make table and one with a screw cap lid in the prep cooler. **CORRECTION** The beverages were discarded. Use only approved containers in appropriate areas as noted below.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler-- 39-41 F (pepperoni, salami, ham, sausage, cheese, milk) 2-door reach-in cooler-- 39-41 F (meatballs, turkey, lettuce, noodles) On ice-- (garlic & oil 39 F, cut tomatoes 39 F) Reach-in & chest freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Cooking temperatures: pizza out of oven 202-205 F. Hot holding temperatures: marinara 137 F.
- Information: Dishwashing Methods:
Automatic low temperature dish machine: wash 119 F/100 ppm chlorine detected. Chlorine bleach is used for sanitizer. Test strips available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Good hand washing observed. Good date marking observed.
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11/06/2015 | Semi Annual Food | 89 |
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