1: 1200-23-01-.02(1)(c) Many priority violations during inspection showing lack of performing duties.
4: 1200-23-01-.02(4)(a)1. Employee drinking out or waterbottle with a screw on lid and they did not wash hands afterwards
14: 1200-23-01-.04(6)(a)1. Dough residue build up on dough presser
14: 1200-23-01-.04(6)(a)1. Food build up on “clean” pans on storage shelves
20: 1200-23-01-.03(5)(a)6. Premade pepperoni pizza on speed rack at 70F. Must be at 41F or below
or be placed in TPHC according to your TPHC Policy
20: 1200-23-01-.03(5)(a)6. Mozzarella at 49F, sausage at 46F on prep cooler
Must be at 41F or below
22: 1200-23-01-.03(5)(a)9.(i)(I) Does not have tphc policy available. The timer for the speed rack for premade pizzas sitting out at room temperature is not set.
37: 1200-23-01-.03(3)(b)1. Employee drinks sitting on prep cooler
45: 1200-23-01-.04(1) Lining shelves with dirty cardboard
45: 1200-23-01-.04(1) Condensation leak in prep cooler. Containers catching water
47: 1200-23-01-.04(6)(a)1.(iii) Shelves dirty in walk in cooler
47: 1200-23-01-.04(6)(a)1.(iii) Can opener holder is dirty
47: 1200-23-01-.04(6)(a)1.(iii) Side of freezer is dirty
47: 1200-23-01-.04(6)(a)1.(iii) Shelves are dirty
47: 1200-23-01-.04(6)(a)1.(iii) Prep table shelves are dirty
51: 1200-23-01-.05(2)(c)2. Bathroom is dirty
53: 1200-23-01-.06(5)(b)1. Speed racks dirty in walk in cooler
53: 1200-23-01-.06(5)(b)1. Walls are dirty
53: 1200-23-01-.06(5)(b)1. Walks and door dirty in walk in cooler
53: 1200-23-01-.06(5)(a) Air conditioning unit is leaking. Container is catching water. You cannot use prep table under unit until the unit is fixed
53: 1200-23-01-.06(5)(b)1. Ceiling vents and ceiling are dirty
53: 1200-23-01-.06(5)(b)1. Floor dirty in walk in cooler
53: 1200-23-01-.06(5)(b)1. Fan guards dirty in walk in cooler
53: 1200-23-01-.06(5)(a) Hole in floor in walk in cooler
53: 1200-23-01-.06(5)(b)1. Exhaust hood filter on pizza oven is dirty
54: 1200-23-01-.06(3)(d) Strong sewer odor around bathroom
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
