4-601.11 (A); Priority Foundation; Cleaning needed of dough containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
24.
3-501.19; Priority Foundation; Pizza by the slice not time stamped. TPHC foods shall be time stamped with the time the item was placed in designated location and discarded within 4 hrs. CDI: PIC stated times were wiped off by boxes stored close to board and will decide a location for time board and pizzas were time stamped. Repeat.
1.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
1.0
10.
6-301.14; Core; Handwashing sinks in front service and mid-kitchen are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods at the main pizza prep cold-hold unit holding above 41F as shown in above grid. In top section of prep units, Some items overstacked in pans well past the pan fill line (cheese). In back room, 3-door reach-in cooler, several TCS foods exceeding 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to other properly functioning coolers/freezer for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Repair service arrived during inspection and repaired units. Found that the breakers had tripped on the units.
1.5
24.
3-501.19; Priority Foundation; Pizza by the slice left out on counter using TPHC (Time as Public Health Control), but no tracking in place and Written Methods not set up yet. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC, and recent known start time stracker added.
1.5
28.
7-102.11; Priority Foundation; Labeling completely faded off of spray bottles of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
1.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
39.
3-305.11; Core; Boxes of canned tomatoes stored on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Canned Tomatoes moved up off the floor during inspection.
1.0
49.
4-601.11(B) and (C); Core; Shelf fan in use with dust residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this item.
0.0
54.
5-501.110; Core; Side door of shared dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors of dumpsters closed. Recommend adding signage to remind users to -Please close doors after use-.
0.0
54.
5-501.115; Core; In shared dumpster area, loose litter, bag of trash, and leaf litter accumulation on the ground around the dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Work with facility management to clean up dumpster area and maintain clean.
0.5
54.
5-501.111; Core; Dumpster is rusted through with holes in the front side. Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair. Replace the dumpster.
0.0
55.
6-501.12; Core; Residue accumulation and dust accumulation along areas of walls and power cords. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
