LA PIRAGUA PIZZERIA receives B in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed ice machine with black mold-like substance.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice machine was cleaned and sanitized during today's inspection.//

   Inspector’s full note +

   Code .05(7)(a)1

   Observed ice machine with black mold-like substance.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The ice machine was cleaned and sanitized during today's inspection.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Cold holding

   Item 6-1A ↗

   Observed time temperature control for safety (TCS) foods holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed time temperature control for safety (TCS) foods holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   Observed TCS foods (pasta, ham dough, pizza sauce) not cooling down at a fast enough rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: //Foods were placed inside a reach-in freezer to allow them to cool down faster.//

   Inspector’s full note +

   Code .04(6)(d)

   Observed TCS foods (pasta, ham dough, pizza sauce) not cooling down at a fast enough rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: //Foods were placed inside a reach-in freezer to allow them to cool down faster.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
4. 04

   Time as a public health control

   Item 6-1D ↗

   Observed prepared pizzas (cheese and pizza sauce) intended for time control, not time stamp with the start time or discard time. Written procedures are incomplete. Foods intended for TPHC are not listed on the document.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being…

   Inspector’s full note +

   Code .04(6)(i)

   Observed prepared pizzas (cheese and pizza sauce) intended for time control, not time stamp with the start time or discard time. Written procedures are incomplete. Foods intended for TPHC are not listed on the document.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: A timer was used to time-stamp the pizzas, since the person in charge indicated the exact preparation time. Written procedures were completed.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.