8: Hand sink near the make line cooler was out of paper towels at tye beginning of the inspection. COS by pic restocking paper towel dispensor. Discussed keeping hand sinks clear and well stocked.
14: Observed 3 comp set up at beginning of the inspection, later noted employee start washing dishes, tested the quaternary ammonia concentration and had a 0ppm. Employee described proper sink set up of the 3 compartments. Tested the concentration of the dispensor and it was 500ppm. COS discussed with pic and had employee drain water from the sink and refill using a mix of water and sanitizer, verified the sink was at 400ppm. Discussed with pic having the dispensor servised for the correct concentration amount.
37: Observed employee’s drink, phone, and ear pod case stored on prep table used for sauce storage and cutting the pizzas.
55: No permit posted
56: No inspection posted.
Additional Comments
Pic let me know at the beginning of the inspection that the hvac unit was being serviced on the roof at that time. When finishing the reports we noticed water started dripping from the ceiling on to the floor. Water was not dripping onto prep areas, pic immediatelyy moved boxes from that area and placed containers under the drip. Did notice the company around back.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
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
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
