3-301.11; Priority; At the beginning of inspection, observed team member handling RTE ruben sandwich with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment-Item discarded. Team member donned gloves.
2.0
15.
3-304.11; Priority; Observed Observed pizza dough stored in tall freezer stored uncovered on shelf. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not stored exterior surfaces on containers in contact with uncovered food. Item placed in covered container.
0.0
28.
7-201.11; Priority; Observed bottle of hand sanitizer on shelf next to candied pecans. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean pizza pans stored on stages directly below a pizza pan with staples and screws. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Remove tools from food storage area.
2-501.11; Priority Foundation;Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.0
6.
2-401.11; Core; Observed mug of coffee and employee beverage stored directly on top of pizza dough maker. Observed personal chicken comingling with pizza toppings inside reach in cooler. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Observed steamed brussel sprouts, roast beef, and sausage holding above 41F. TCS foods shall be held at 41F or below. Items placed in tall freezer for rapid cooling.
1.5
28.
7-201.11; Priority; Observed degreaser next to open box of single use gloves. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.
0.0
33.
3-501.15; Priority; Observed wings stored at room temperature and mozzarella sticks cooling in tight container while cooling. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
47.
4-202.11; Priority Foundation; Observed three spatulas with breaks in the food surface. A) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
Items discarded.
3-501.16 (A)(2) and (B); Priority; One container of chicken and one container meatballs holding above 41F in saute prep top unit (overstacked). Diced tomatoes holding above 41F in salad prep unit. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - chicken and tomatoes voluntarily discarded by PIC, meatballs moved to walk-in freezer and re-cooled below 35F. Ensure foods are not overstacked in containers, prep cooler lids are maintained closed, and that food containers are placed in the cold area of the cooler and not resting above.
0.0
23.
3-501.17; Priority Foundation; Several TCS foods with no date marking, particularly in lower portion of pizza make line cooler. Ready-to-eat, TCS foods shall be date marked not to exceed a 7 day hold. CDI - dates known and affixed during inspection.
1.5
28.
7-102.11; Priority Foundation; A couple spray bottles stored in chemical storage area missing labels. Working containers used for storing poisonous or toxic materials shall be labeled with the common name of the material. CDI - bottles labeled during inspection.
1.0
General Comments
All items on transitional repair list have been completed except for replacing the ripped gasket on the walk-in cooler door. Permit expires 12/27/2023.
