The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 07-04-2008, 07:55 PM   #1
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default Pizza Stores

With all the safety issues and inspections restaurants are faced with how do pizza stores get away with leaving cooked pizzas that have cooled to room temp (or were refrigerated from the day before) under a partially enclosed glass partition or out on a counter ?

I've probably eaten hundreds of slices and in the past I've told them not to heat them up several times and luckily never got sick.

Just wondering.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 07-04-2008 at 08:43 PM..
MilitantSquatter is offline   Reply With Quote


Unread 07-04-2008, 08:25 PM   #2
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

I was thinking this same thing yesterday. I noticed for a while pizza places were putting signs on the glass that said "for display only" (but they'd still serve it) but those are gone now. I try to only go to pizza places that turn food quickly to be somewhat safe but you never know.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Unread 07-05-2008, 05:24 AM   #3
ZBQ
is One Chatty Farker
 
ZBQ's Avatar
 
Join Date: 01-17-06
Location: Chillicothe, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
With all the safety issues and inspections restaurants are faced with how do pizza stores get away with leaving cooked pizzas that have cooled to room temp (or were refrigerated from the day before) under a partially enclosed glass partition or out on a counter ?

I've probably eaten hundreds of slices and in the past I've told them not to heat them up several times and luckily never got sick.

Just wondering.
In college we always said that cold pizza from the night before was the
"Breakfast of Champions"........most of the time we just threw the box in the
oven because it wouldn't fit in the fridge and then pulled it out in the
morning and munched on it on the way to class......None of us got sick....sometimes
you gotta wonder if this stuff is REALLY as awful as they make it out to be......
__________________
[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT]
Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
[FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT]
[FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT]
[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


[/FONT]
ZBQ is offline   Reply With Quote


Unread 07-05-2008, 10:16 AM   #4
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Downloads: 0
Uploads: 0
Default

I just had a slice for breakfast.......it had been on the kitchen table all night in the box
__________________
__________________

---------------------------------------------------
Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
new link to new musical adventure coming soon!!!!
jpw23 is offline   Reply With Quote


Unread 07-05-2008, 11:08 AM   #5
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

I have never seen such a thing. If selling by the slice around here it is kept in a controlled temperature and humidity invironment until sold.

I can't believe that any health department in this country would allow that.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 07-05-2008, 11:26 AM   #6
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by parrothead View Post
I have never seen such a thing. If selling by the slice around here it is kept in a controlled temperature and humidity invironment until sold.

I can't believe that any health department in this country would allow that.
I don't recall seeing one place in NY (probably hundreds if not thousands) with anything like you described in your area. Believe it or not, I think most areound here think that as long as it's sitting out it's fresh (even with the hardened cheese) and if taken from cold to oven it is old.

Plain slices (neopolitan & sicilian) typically go quickly during peak hours but final slices can sit out a while. Anything else like specialty topping slices (white pizza, marsala, ziti or veggie toppings etc or things like calzones, sausage/chicken rolls, stromboli, pinwheels etc. can sit there all day and may potentially be from the day before as well.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 07-05-2008 at 11:52 AM..
MilitantSquatter is offline   Reply With Quote


Unread 07-05-2008, 12:20 PM   #7
baughman
Is lookin for wood to cook with.
 
Join Date: 06-15-08
Location: Cincinnati, Ohio
Downloads: 0
Uploads: 0
Default

Managed 12 years in pizza never seen this.

comes down to the danger zone 45degrees to 140degrees. As long as it is out of that zone food should be ok.
__________________
1 wsm
baughman is offline   Reply With Quote


Unread 07-05-2008, 01:33 PM   #8
Professor Salt
is one Smokin' Farker
 
Professor Salt's Avatar
 
Join Date: 01-23-07
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

I believe there's a four hour window where food can be held "safely" in the danger zone before being rethermed above 165F, or thrown out.

If a health department inspector comes, how can they prove it was left at room temp for more than 4 hours? It seems to me a difficult thing to cite.
__________________
1/4 of the Four Q BBQ Team
I write for the LA Weekly,
OC Weekly and professorsalt.com
I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS.
Super-fast purple Thermapen
Professor Salt is offline   Reply With Quote


Unread 07-05-2008, 01:38 PM   #9
Forney
is one Smokin' Farker
 
Join Date: 04-25-07
Location: Salem, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ZBQ View Post
In college we always said that cold pizza from the night before was the
"Breakfast of Champions"........most of the time we just threw the box in the
oven because it wouldn't fit in the fridge and then pulled it out in the
morning and munched on it on the way to class......None of us got sick....sometimes
you gotta wonder if this stuff is REALLY as awful as they make it out to be......
Left over pizza is my "Breakfast of Champions"!!
__________________
Eric
Salem, Ohio

Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I])

[I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I]
Forney is offline   Reply With Quote


Unread 07-05-2008, 02:19 PM   #10
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Professor Salt View Post
I believe there's a four hour window where food can be held "safely" in the danger zone before being rethermed above 165F, or thrown out.

If a health department inspector comes, how can they prove it was left at room temp for more than 4 hours? It seems to me a difficult thing to cite.
You make a very valid point.

Actually only 2 hours before it must get below 70. Then another 4 to below 40.

I guess I can see it not being a problem. As long as they are selling pizza and moving through product. OK, I'll have one of those slices as long as it looks like one of the fresh ones. Yumms.

And I love cold pizza in the morning.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 07-05-2008, 02:56 PM   #11
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

I guess that two hour rule makes sense along with the fact that it's not proveable unless the inspector is checking without being noticed over several hours.

I just got back from one of the local spots where I took my daughter for lunch this afternoon.

... I counted 18 different styles of pizzas (all whole pies) in the display window. Since yesterday was a holiday, I think most were made fresh this morning. I'm sure a good % of them will still be there only partially sold before they close tonight around 10-11 PM and some of them will be back tomorrow.

For the record, we stuck with the plain pizza that was still hot.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 07-05-2008 at 04:41 PM..
MilitantSquatter is offline   Reply With Quote


Unread 07-05-2008, 07:55 PM   #12
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
I guess that two hour rule makes sense along with the fact that it's not proveable unless the inspector is checking without being noticed over several hours.
I do know for a fact that my county has "secret shoppers" that do spot checks for the health department. I don't believe that it is a paid position. They probably can turn in the receipt maybe for reimbursement, that would be all.

Anywho, it would be easy if there were a suspected problem to get one of these people to hang out there for a bit and stop in a couple of times.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 07-06-2008, 07:49 AM   #13
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Downloads: 0
Uploads: 0
Default

I cannot count the pizza I've eaten in the past 30+ years that has sat out over night in the box on the kitchen table. Not counting the warm stale beer the was still half full sitting next to that. Oh yeah, and the roach in the ash tray......I'll stop there!
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote


Unread 07-06-2008, 08:46 AM   #14
ZILLA
is Blowin Smoke!
 
ZILLA's Avatar
 
Join Date: 12-01-05
Location: Universal City, Texas
Downloads: 0
Uploads: 0
Default

I ate pizza like that for 25 years until I moved off the Island. Never had a problem. There really isn't anything to generate bacteria it seems to me. Once it's cooked it'll hold a long time at room temp unless bacteria are introduced. Besides I think Americans have become too paranoid about this stuff. Some scientists even think we're becoming weak with all of the "Ultra Cleanliness" we practice. It's just not necessary, the rest of the world just eats. The NY pizza scene has it right.
ZILLA is offline   Reply With Quote


Unread 07-06-2008, 09:33 AM   #15
Pitbull
Full Fledged Farker
 
Pitbull's Avatar
 
Join Date: 02-11-08
Location: Dallas/McKinney
Downloads: 0
Uploads: 0
Default

[quote=ZILLA;679673] Besides I think Americans have become too paranoid about this stuff. Some scientists even think we're becoming weak with all of the "Ultra Cleanliness" we practice. quote]


I agree completely. I have said for a long time that a sickly generation is in the process of being raised. Kids needs some germs every now and then the build immunities. A hand full of dirt wouldn't hurt every now and then either.

I'm a moning after pizza eater too.
__________________
PitBull

Lyfe Tyme 20
Webber Kettle
Kamado
Campfire

I take nothing for granted. I now only have good days and great days.
Pitbull is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
HyVee Stores ? Meat Burner Q-talk 22 05-06-2011 12:30 PM
For those of you with Winn Dixie stores... Smokin Gator Q-talk 9 06-12-2008 03:06 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:16 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts