1: Observed marinara sauce cooling out at room temperature. Corrective Actions: Must properly cool food items.
3: Observed marinara sauce, grilled chicken, and meat balls at a hot hokd temperature between 115-123F. Corrective Actions: Must keep hot foods at 135F or higher.
6: Observed no time records for the pizzas and calzones left out at room temperature on the service line. Corrective Actions: Must keep time control records on site at all times.
10: Observed the meat slicer with food debris build up and the can opener with food particles adhered to the blade. Corrective Actions: Must wash, rinse, and sanitize food contact surfaces.
15: Observed bare hand contact with ready to eat pizza, ready to eat bread and ready to eat pasta noodles. Corrective Actions: Must wear gloves or use a utensil to handle ready to eat foods.
22: Unable to provide food handler certifications for the employees on site. Corrective Actions: Must keep food handler cards easily accessible.
28: Observed shredded cheese, lasagna, and marinara sauce in the walk in cooler without date markings. Observed cut italian sausage, cut pineapple in the toppings cooler in front of the pizza oven without date markings. Corrective Actions: Must date mark all food items kept for longer than 24 hours.
32: Observed what appeared to be mold adhered to multiple gaskets in the oull out coolers in front of the grill area. Corrective Actions: Must replace gaskets.
36: Observed multiple wiping cloths laying on the counters throughout the facility. Corrective Actions: Must store wiping cloths in the sanitizer solution when not in use.
37: Observed garlic cloves, marinated chicken, and diced onions on the floor of the walk in cooler. Corrective Actions: Must store food items 6 inches above the floor.
40: Observed to go bowls used as scoops in the salt and sugar bulk containers underneath the prep table. Corrective Actions: Must use a scoop with a handle. Must properly use single-service articles.
47: Observed no employee must wash hand sign in the restrooms. Observed no designated hand sink sign at the hand sink located to the left of the beer cooler. Corrective Actions: Must post hand signage in the restrooms and at the designated hand sink.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
OUT
1 Proper cooling time & temperature
Observed
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
OUT
3 Proper hot holding temperature (135°F)
Observed
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
IN
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
OUT
6 Time as a public health control: procedures & records
RepeatObserved
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction