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3: 0070 (15) Person in charge could not provide documentation that food employees have been trained on the signs, symptoms, and exposures to foodborne illnesses and who to reported.
Corrective Actions: There needs to be a verifiable means that t food employees have been trained on the signs, symptoms, and exposures to foodborne illnesses and who to reported.
10: 3020 Observed hand sink by 3-compartment sink with no soap. Hand sinks should have soap available at all times for employees use.
Corrective Actions: Hand sinks should have soap available at all times for employees use.
10: 2310 Observed mop bucket in front of hand sink and buckets in the hand sink by the 3-compartment sink. Hand sink should be available at all times for employees use.
Corrective Actions: Hand sink should be available at all times for employees use. Person in charge moved stated items.
16: Observed knife in holder with food residue on the blade and the base of slicer were food would go after being sliced with food residue. Food contact surfaces should be clean to sight and touch.
Corrective Actions: Food contact surfaces should be clean to sight and touch.
23: 840 Observed pizza roll that was kept for moved that 7 days. Pizza roll must be served, sold or discarded within 7 days of preparation including the date of preparation of the first prepared ingredient.
Corrective Actions: Pizza roll must be served, sold or discarded within 7 days of preparation including the date of preparation of the first prepared ingredient. Person in charge voluntarily discarded.
24: 0850 (B) (C1, 2, 4) Observed 3 types of pizza on display facility uses Time as a Public Health Control (TPHC) without a time when pizza was placed in the display.
Corrective Actions: The pizza shall have an initial temperature of 135°F or above if removed from hot holding temperature control, and the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time. Person in charge stated pizza was made at 11AM and wrote in the TPHC sheet time made and discard time.
-Lights in walk in cooler are dim.
-Discussed with person in charge about place cans of marinara into the walk in cooler.
-dishwasher near bar not service.
| Description | Temperature | State of Food |
| sliced tomatoes 40F, lettuce 39F prep cooler 2 | 40 °F | Cold Holding |
| grilled onions 28F, grilled peppers 29F, cooked wings 39F drawer cooler | 39 °F | Cold Holding |
| sliced tomatoes 40F, marinara 39F, sausage 38F pizza station | 40 °F | Cold Holding |
| marinara 41F, swiss cheese 41 walk in cooler | 41 °F | Cold Holding |
| Steak roll prep cooler 1 | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | 300 | Quaternary |