Headie's Pizza & Pour

359 Main ST, Trinidad

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Two items in the right-hand section of the prep top under-counter fridge in the kitchen were measured above 41°F (ricotta cheese measured 45.2°F and minced garlic measured 42.6°F). The ambient air temperature reading on the in-unit thermometer was approximately 40°F. Discussed impact of air flow on cooling ability of refrigeration units, since unit was quite full. Please adjust/repair/reconfigure as needed and monitor food temperatures regularly to ensure that all potentially-hazardous foods held cold remain at or below 41°F at all times; thank you.


“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

22. Hot and Cold Water Available

Conditions Observed: Hot water at 3-compartment warewash sink was initially measured at approximately 113°F, and after allowing to run to warm up for approximately 5 minutes, reached a peak temperature of 119.3°F. Please adjust/repair hot water heater as needed to ensure that hot water is available at 120°F or higher at all times; thank you.


“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Sanitizer solution in sani-bucket was initially measured at 50 ppm CL. This was corrected on site; bucket was refilled and sanitizer solution was subsequently measured at 100 ppm CL. Please ensure that sanitizer solution for storage of reusable wiping cloths remains at or above 100 ppm CL at all times; thank you.


“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Gaps were observed in the wall around pipes located under the left-hand side of the 3-comp warewash sink. Please repair/fill these gaps in order to prevent possible entrance of vermin; thank you.


“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

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