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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. |
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07-04-2008, 07:55 PM | #1 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 07-04-2008 at 08:43 PM.. |
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07-04-2008, 08:25 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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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.
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07-05-2008, 05:24 AM | #3 | |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Quote:
"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......
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07-05-2008, 10:16 AM | #4 |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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I just had a slice for breakfast.......it had been on the kitchen table all night in the box
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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07-05-2008, 11:08 AM | #5 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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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. |
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07-05-2008, 11:26 AM | #6 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
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.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 07-05-2008 at 11:52 AM.. |
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07-05-2008, 12:20 PM | #7 |
Is lookin for wood to cook with.
Join Date: 06-15-08
Location: Cincinnati, Ohio
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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.
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1 wsm |
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07-05-2008, 01:33 PM | #8 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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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.
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07-05-2008, 01:38 PM | #9 | |
is one Smokin' Farker
Join Date: 04-25-07
Location: Salem, Ohio
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Quote:
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Eric Salem, Ohio Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I]) [I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I] |
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07-05-2008, 02:19 PM | #10 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Quote:
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. |
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07-05-2008, 02:56 PM | #11 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 07-05-2008 at 04:41 PM.. |
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07-05-2008, 07:55 PM | #12 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Quote:
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. |
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07-06-2008, 07:49 AM | #13 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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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!
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"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 |
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07-06-2008, 08:46 AM | #14 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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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.
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07-06-2008, 09:33 AM | #15 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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[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.
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