No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 11-March-2019
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| PIC - Josh On 3/7/2019 received complaint stating: "On Tuesday March 6, 2019, I ordered and ate a salad from Cristy's pizza. The ham on the salad tasted really bad so I avoided it. I was thinking as I ate it (hope I don't get food poisoning). The next day I had all the symptoms of food poisoning." Per the manager no employees had called off sick in the last two weeks. They also had not received any calls from customers or corporate about anyone getting sick around the incident date. The manager noted that approximately 40 subs were sold on March 5th and 6th. (Tuesday and Weds) The facility prepares it's salads on the same line that it produces it's subs and pizzas. Foods that are going to be cooked do not require glove usage prior to the cooking step. HOWEVER, because this location is using the same ingredients for uncooked items such as salads it is imperative that they wear gloves while on the prep line. At the time of inspection prior to the inspection discussing this with the employees habitual glove use was observed. All of the staff who went to the line would don a new pair of gloves prior to beginning prep on pizzas, subs, or salads. At the time of inspection the manager walked the inspector through the house salad procedure. The salad is cut and prepared each day where the chopped lettuce is placed into to go boxes and held in the walk in cooler or the prep cooler. Any leftover salad containers will be kept in the prep table and used for the first salad orders the next day before pulling from fresh containers stored in the walk in cooler. The lettuce is cleaned and prepared on the rear prep counter. From there the salads will be made to order on the prep line. Only the house salad has ham. At the time of inspection ingredients did not show visible signs of adulteration and were held at temperature of 39 F or below. All cold foods must maintain 41F or below and the lettuce must be quickly cooled to 41F within 4 hours of prep. During the inspection there was not evidence suggesting wrongdoing on part of the facility. Discussed ensuring that employees always wear gloves while working on the prep line, retraining staff on proper hand washing ie: anytime you come back from a smoke break or delivery, discussed monitoring temperatures, and ensuring that no chemicals or other contaminants may adulterate foods. Complaint Closed. |