5: 255 Facility could not provide written clean up procedures for bodily fluids. Written procedures were given during inspection. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
10: 3030 Observed no paper towels at the hand washing sink. PIC placed paper towels at the sink. Corrective Actions: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.
47: 1570 Observed the following in poor repair: 1) water dripping from a pipe in the walk in cooler (located in front of pizza oven). 2) rusted floors in the walk in cooler. 3) broken door of the reach in cooler. Corrective Actions: Equipment shall be maintained in a state of repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
55: 3180 Observed the caulking of the hand wash sink and 3 compartment sink in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
Additional Comments
Discussed with the person in charge: 1) beard guards 2)pizza screens
Food Temperatures
Description
Temperature
State of Food
Shredded mozzarella cheese in pizza prep unit
41 °F
Cold Holding
Noodles in walk in cooler 1
39 °F
Cold Holding
Sliced pepperoni in pizza prep unit
40 °F
Cold Holding
Sausage crumbles in walk in cooler 2
37 °F
Cold Holding
Chicken wings in reach in cooler
41 °F
Cold Holding
Spinach in pizza prep unit
40 °F
Cold Holding
Shredded mozzarella cheese in walk in cooler 2
40 °F
Cold Holding
Sliced ham in walk in cooler 2
39 °F
Cold Holding
Shredded cheddar cheese in reach in cooler
40 °F
Cold Holding
boneless chicken in reach in cooler
36 °F
Cold Holding
Sausage crumbles in walk in cooler 1
38 °F
Cold Holding
Shredded cheddar cheese in walk in cooler 2
39 °F
Cold Holding
Alfredo sauce in walk in cooler 2
32 °F
Cold Holding
Mozzarella cheese in reach in cooler
40 °F
Cold Holding
Sliced pepperoni in walk in cooler 1
39 °F
Cold Holding
Sliced ham in pizza prep unit
41 °F
Cold Holding
Sliced provolone cheese in walk in cooler 2
39 °F
Cold Holding
Noodles in pizza prep unit
41 °F
Cold Holding
Sliced ham in walk in cooler 1
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
Chemical
200
Super San
Quanternary ammonium
78 °F
No records found
Equipment Temperatures
Description
Temperature
Walk in cooler 1
40 °F
Walk in cooler 2
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NA
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
OUT
5 Procedures for responding to vomiting and diarrheal events
COSViolation
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.
