Stevie B's Pizza - Stockbridge

Wiping cloths: properly used and stored — Inspector Note: Observed multiple sanitization buckets with wiping clothes measuring 100 ppm quat. Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC remade buckets to 200 ppm.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal keys on prep table in back area of main kitchen. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no food allergy awareness training at time of inspection. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Toxic substances properly identified, stored, used — Inspector Note: Observed quat. sanitization bucket stored directly next to dessert crumb, creme filling, and bacon bites. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning. COS: PIC relocated sanitization buckets away from food.

Personal cleanliness — Inspector Note: Observed a food employee prep pizza dough with bracelet on wrist. Advised PIC Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC had food employee remove bracelet and wash hands prior to prepping pizza dough.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal keys and remote control located with items used for the restarant near the front-service area. Advised PIC Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC placed keys and remote control in the office away from restaurant items.

Proper hot holding temperatures — Inspector Note: Observed multiple TCS food items (hot wing pizza, spinach alfredo pizza, white cheese pizza, and Hawaiian pizza) in multiple front-service heat lamps hot holding in the temperature danger zone below 135F. Advised PIC that when hot holding TCS items, foods shall range between 135F and above. Advised PIC to reheat pizzas to 165F for proper hot holding.