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15: 0580 (A) Observed a gloved food employee on the phone enter the establishment and then proceed to remove the oven tray from the conveyor oven. The person in charge (PIC) had the food employee get off the phone, remove gloves, and wash hands before returning to work. (Corrected)
Corrective Actions: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
22: 0820 (A2) The following TCS foods in the 2 door reach in cooler were at improper temperatures: 1. One container of pre-cooked meatballs (43 F - 45 F). 2. One container of penne (47 F) prepared on 10/18/2022. 3. One container of fettuccine (44 F - 46 F) prepared on 10/18/2022. 4. One container of spaghetti (46 F - 47 F) prepared on 10/18/2022. 5. One container of meat sauce (44 F - 46 F) prepared on 10/18/2022. 6. One container of wings (44 F - 46 F) prepared on 10/18/2022. 7. Eleven pieces of lasagna (43 F - 45 F) prepared 10/18/2022. During the inspection, the food was discarded. (Corrected)
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
28: 3330 Observed one spray bottle containing Disinfectant 1000 that was not labeled under the beverage dispenser. During the inspection, the PIC labeled the spray bottle. (Corrected)
Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
49: 1800 The following non-food contact surfaces are in need of cleaning: 1. Gas range. 2. Interior of fryer cabinet.
Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
53: 2920 The restroom doors and doors into restroom hallway are not self-closing.
Corrective Actions: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
55: 2810 The walls and ceiling throughout the establishment are not smooth and easy to clean.
Corrective Actions: Floors and walls shall be designed, constructed, and installed so they are smooth and easily cleanable.
56: 3080 The light intensity in the dry food storage area is 0 foot candles.
Corrective Actions: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor in the dry food storage areas.
The following were discussed with the PIC:
1. Use time as a public health control for pizza sauce.
2. Beard.
3. Dishwasher.
4. Dumpster area.
5. Monitor 2 door reach in cooler.
| Description | Temperature | State of Food |
| raw chicken | 34 °F | Cold Holding |
| chicken breast -receiving | 38 °F | Cold Holding |
| sliced tomatoes | 40 °F | Cold Holding |
| pizza sauce | 40 °F | Cold Holding |
| cut lettuce | 38 °F | Cold Holding |
| sphaghetti | 41 °F | Cold Holding |
| lamb gyro | 41 °F | Cold Holding |
| tuna salad | 41 °F | Cold Holding |
| chicken breast | 183 °F | Cooking |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| sanitizing bucket | chemical | 100 | chlorine | 70 °F | ||
| dishwasher | chemical | 50 | chlorine |