1: Several priority items violations noted. No managerial control of establishment.
2: Unaware of employee illness policy
6: Observe an employee take pizza to the car then go back to prepare area without washing hands. Discussed hand washing and when to wash hands.
14: Zero reading of Sanitizater. Only washing and sanitizing dishes. Discussed how to properly wash, rinse, and sanitize dishes.
22: No time policy at establishment for speed rack that is kept out 2 hours per pic. No time documented for speed rack that was taken and stored beside make line. Embargoed 34 pizzas. Time policy must be available at establishment and time must be written down.
26: Spray bottle with orange liquid inside hanging above expo line where pizza boxes were open for pizzas to be placed in. Pic store cleaning bottle properly.
34: No thermometers wic.
37: Several employee drinks stored in ric under make line and in stand up freezer.
42: Pans being stacked wet.
46: No test strips available.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Provide applicable fact sheets to operator regarding observed Priority Items.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips