Peter Piper

What the inspector found

• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed diced tomatoes in the top portion of the prep refrigerator in a pan with-in a pan at 57 Deg. F (em
• Time as a Public Health Control: Procedures and Records: 3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. Addl Notes: Per the time as a control policy that was provided, the pizzas, salads, and other Time Temperature C
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 3-501.15 (A) - Priority Foundation: Cooling Methods. Addl Notes: Observed several covered pans of shredded mozzarella cheese in the walk-in at 47 to 50 Deg. F. Per the manager they were just
• Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used: 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed the metal under pan damaged for the wing's hot holding unit in the back area. Replace this pan with one that is smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.
• Physical Facilities Installed, Maintained, and Clean: 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed debris in the back area on several shelves and on the outside of the equipment for doe production. Clean and sanitize as needed. Corrective Action: Correct prior to next routine inspection.

As listed in the inspection report.