20: Feta cheese in prep cooler at 51 F. Cut lettuce in prep cooler at 48 F for less than 2 hours. Sliced tomatoes in open top prep cooler at 52 F for 1 hour. CA discard 1 Ib of feta cheese, moved all tcs foods to walk in cooler and placed a maintenance order for the cooler.
21: No date mark for cooked chicken wings stored in walk in cooler for more than 24 hours. CA trained and marked.
26: Unapproved chemical spray insect killer stored next to the 3 compartment sink. CA trained and discard.
34: No visible thermometer in prep cooler 2 and deep freezer.
39: Wet wiping cloth stored on the prep table.
53: Ice build up in reach in freezer.
Additional Comments
Complaint answered: Caller stated that venitos pizza is sending out raw uncooked chicken.
Complete food inspection was done.
PIC stated that all the chicken he got is fully cooked and he ordered raw chicken if PFG is out of cooked chicken. He cooked the raw chicken at 165 F or above.
PIC stated that the problem is different restaurants steal his online orders through uber eat and other companies and he is sure that this chicken is not from Venitos pizza.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
