10: 2310 Observed a container stored in the handsink. Corrective Actions: The handsink is for handwashing only. Do not store anything in the handsink. Keep assessible at all times.
22: 0820 (A2) Observed items in the lower portion of the 3 door cooler cold holding at 50F. Corrective Actions: Move items from the 3 door cooler to the pizza prep unit until the door gasket is replaced on the 3 door cooler.
22: 0820 (A2) Observed garlic in melted butter stored at room temperature. Corrective Actions: Keep garlic in butter at a cold temperature of 41F or below. Or, use time as a public health control. For items using time, a written plan needs to be posted and items need to be marked with a discard time of 4 hours or less.
47: 1570 Observed door gasket of the 3 door cooler broken. Corrective Actions: Replace the door gaskets.
Additional Comments
Please correct all violations by next routine inspection.
Food Temperatures
Description
Temperature
State of Food
Ham in pizza prep unit
40 °F
Cold Holding
Ricotta in 3 door cooler
47 °F
Cold Holding
Cut tomato in prep unit
41 °F
Cold Holding
Diced cooked chicken in 3 door cooler
46 °F
Cold Holding
Pizza sauce in 3 door cooler
52 °F
Cold Holding
Milk in 3 door cooler
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
3 door cooler bottom shelf
50 °F
3 door cooler top shelf
41 °F
Pizza prep unit
36 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
