8: Hand sink nearest service counter has no paper towels. Cos by pic restocking paper towels. All hand washing sinks must be accessible and stocked with soap and paper towels at all times.
31: Full rack of pizzas (42 total) placed across from makeline prep cooler outside of temperature control. Observed pic was prepping pizzas and storing them in adjacent rack. When asked how long pizzas had been prepped, pic became aggitated and suggested she didn't know. Upon further questioning, determined pic had been working on pizzas for approximately 2 hours. Advised pic to place rack of pizzas in wic to properly cool, pic reluctantly complied.
36: Several live flies present throughout kitchen
45: Observed employee use hand wash sink to fill water pitcher multiple times. When advised to use 4 comp sink to fill pitcher, employee refused and became belligerent, continued using hand wash sink.
53: Ceilings dirty
Additional Comments
When asked how long ago raw pizzas in rack were prepped, pic remarked that I didn't really want to know and that I was making it hard for her to do her job. Eventually discerned pizzas had been prepped within past 4 hours, advised pic to place pizzas in wic to properly cool to 41F or less until needed. Did not observe pizza being cooked during inspection.
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean