Jabrewski's Pizza Company

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes to fix then handled clean pan of food to move from reach in cooler to walk in cooler; no hand wash. Employee washed hands. **Corrected On-Site**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At pizza prep area: Garlic butter not time marked. As per manager, stored since 11am. Operator time marked. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At pizza prep area: sliced tomatoes (56F at 11:35am; 56F at 12:05pm - Cooling) As per operator, cooling since 10am. At current rate of cooling product will not cool to 41F in a total of 4 hours. Stored over stacked. Operator moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Basic - Food stored on floor. At walk in freezer: raw ground beef on pan stored on the floor. Manager stored properly. **Corrected On-Site**

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed at clean dish drying area: soiled pans stored on clean pans.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler meatballs (55F - Cooling) at 11:45 since yesterday, per operator product prepared yesterday and placed in cooler to chill overnight, at this rate product never reached 41F within 6 hours, see stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and preparing drinks for customers without washing hands first, discussed with operator employees washed hands. **Corrected On-Site**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handle clean and sanitized dishes, discussed with operator, employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler meatballs (55F - Cooling) at 11:45 since yesterday, per operator product prepared yesterday and placed in cooler to chill overnight, at this rate product never reached 41F within 6 hours, see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler portioned plastic wrapped cooked chicken wings (86F - Cooling) at 11:20 since 10:00 to 82F at 11:40, at this current rate of cooling products will not reach 70F within 2 hours discussed with operator who moved product to walk in freezer. **Corrective Action Taken**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cellphone then put gloves on and handled seasonings to prep food; no hand wash. Advised operator that employee should wash hands.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cooked chicken wings cooling in walk in cooler with bare hand. Advised operator to utilize gloves.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef stored over several ready to eat food items in flip top cooler unit across from stovetop. Operator stored properly. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can near ice machine. Operator unblocked. **Corrected On-Site**

Basic - Food stored on floor. Various food items stored on floor of walk in freezer and walk in cooler.

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over various ready to eat food items. Advised operator to store properly. - From follow-up inspection 2024-09-24: Same. **Time Extended**

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw ground beef stored over unwashed cucumbers. Operator stored properly. **Corrected On-Site**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then touch clean rags then touch clean cutting board; no hand wash. Employee washed hands. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch soiled dishes then touch clean dishes from dish washer; no hand wash. Advised operator that dish washer should wash hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline; on shelf above cooktop on metal tray: cooked chicken (120F - Hot Holding) As per chef, stored since 45 mins. Advised chef to reheat to 165F+. On shelf over steam table: fried onions (86F at 2:05pm - Hot Holding) As per chef, stored since 1:30pm. Operator discarded. Pizza make table: fresh garlic with margarine (86F - Hot Holding) As per manager, stored since 2 hours. Operator placed on TPHC. **Corrected On-Site**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: Shredded mozzarella (56F at 3:10pm- ambient cooling) As per manager, shredded and cooling since 11am. Several batches of shredded mozzarella did not cool to 41F in 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (46F - Cold Holding); cooked onions (47F - Cold Holding); ricotta (48F - Cold Holding) As per manager and chef, stored overnight. Flip top cooler near fryer: fresh mozzarella (45F - Cold Holding) As per chef, stored overnight. At flip top cooler across from flat top grill: cooked pasta (48F - Cold Holding); raw chicken (46F - Cold Holding); ricotta (47F - Cold Holding) As per chef stored overnight. Neither items were prepared or portioned today. Most items were stored over stacked. At walk in cooler: Fresh mozzarella (47F cold holding); Shredded mozzarella (44F- cold holding); Mild cheddar (46F- cold holding); Blue cheese crumble (47F- cold holding); Shredded mozzarella (open commercial packaging (46F- cold holding ); Heavy whipping cream (45F- cold holding); Raw burgers (45F- cold holding); Cooked Meatballs (47F- cold holding); Ricotta (46F- cold holding); Gravy (47F- cold holding) As per labels and manager, items stored for more than 4 hours and some from overnight. Not prepped or portioned today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: Shredded mozzarella (56F at 3:10pm- ambient cooling) As per manager, shredded and cooling since 11am. Several batches of shredded mozzarella did not cool to 41F in 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (46F - Cold Holding); cooked onions (47F - Cold Holding); ricotta (48F - Cold Holding) As per manager and chef, stored overnight. Flip top cooler near fryer: fresh mozzarella (45F - Cold Holding) As per chef, stored overnight. At flip top cooler across from flat top grill: cooked pasta (48F - Cold Holding); raw chicken (46F - Cold Holding); ricotta (47F - Cold Holding) As per chef stored overnight. Neither items were prepared or portioned today. Most items were stored over stacked. At walk in cooler: Fresh mozzarella (47F cold holding); Shredded mozzarella (44F- cold holding); Mild cheddar (46F- cold holding); Blue cheese crumble (47F- cold holding); Shredded mozzarella (open commercial packaging (46F- cold holding ); Heavy whipping cream (45F- cold holding); Raw burgers (45F- cold holding); Cooked Meatballs (47F- cold holding); Ricotta (46F- cold holding); Gravy (47F- cold holding) As per labels and manager, items stored for more than 4 hours and some from overnight. Not prepped or portioned today. See stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At flip top cooler unit: Pasta cooked 2 days prior not date marked. Advised operator to date mark.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza make table; shredded mozzarella (45F at 1:45pm; 47pm at 2:58pm- Cooling) As per chef stored since 2 hours; sliced tomatoes (49F at 1:49pm; 49F at 3:00pm- Cooling) As per chef stored since 12pm. At current rate of cooling items will not cool to 41F in a total of 4 hours. Advised operator to quick chill.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over various ready to eat food items. Advised operator to store properly.