1: Employee does not have control of the kitchen. Multiple critical violations observed
6: Employee observed putting on gloves without washing hands. Corrective action - trained and employee washed hands
8: Handsink blocked by large pizza dough trays
14: No sanitizer on truck. Corrective action - Person In Charge went and brought some bleach back to truck during inspection
26: Glass cleaner stored on on floor next to food.
34: No thermometer in chest cooler
36: Back door and window open without protection from pests.
37: Pizza dough cones stored direction shelving in Reach in cooler .
37: Mozzarella sticks stored in non food grade grocery bags in Reach in cooler
37: Several containers in chest cooler stored in non food grade grocery bags .
43: Single service items on floor
43: Single service containers not inverted
46: No test strips in truck
47: Handsink has buildup of food debris
55: No permit on truck
56: Most recent inspection report not posted
57: “No Smoking” signs or the international “No Smoking” symbol are not conspicuously posted at every entrance.
Additional Comments
Needs sticker. Closure notice issued on site for not having sanitizer and hot water. Establishment can not reopen until sanitizer for dishes and hot water is restored and rechecked by mphd inspector.
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
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
