2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager present during all operating hours. 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. This point could have been taken due to certified food safety manager not being present and priority cold hold violation on inspection. Manager education. CDI
0.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety at ALL times. There was not a person on duty that was food safety certified.
1.0
6.
2-401.11; Core; Employee drink stored on rack above utensil sink. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese/various in bottom of pizza prep unit as well as toppings at the top of unit were all holding at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps even during busy periods or periods where it is very warm in the building. Have qualified technician check cooler for proper operation. Will follow up 5/8/24.
1.5
23.
3-501.17; Priority Foundation; Some foods requiring date mark not being date marked in the large reach-in cooler. Date mark all containers of pizza toppings, salads that are in the cooler longer than 24hrs, and opened packaged hot dogs. Foods may be dated for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Date marking is not allowed at hold temps above 41F. Manager education. CDI
0.0
49.
4-602.13; Core; Clean the pizza oven rolling rack and trays to remove food debris build up. Clean the gaskets on the pizza cooler doors. Clean the hoses at the dish sink to remove a growth on them. Clean all grease buildup on racks and food buildup from equipment. General equipment cleaning needs improvement.
0.5
55.
6-501.12; Core; Clean grease buildup on floors behind fryers. General cleaning
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was food safety certified.
1.0
6.
2-401.11; Core; Employee beverage on pizza prep cutting board, on the microwave, prep sink and above the pizza dough prep area. All beverages must be stored in a location that is below and away from all food prep areas, all food storage areas and food contact items. Suggest clearing a space for their storage under the dish sink or another bottom
storage rack.
0.5
38.
6-501.111; Core; A few flies noticed around the dish area. Increase pest management to remove and prevent. Keep all foods protected in storage and prep.
0.0
49.
4-601.11(B) and (C); Core; Clean the pizza oven rolling rack and trays to remove food debris build up. Clean the gaskets on the pizza cooler doors. Clean the hoses at the dish sink to remove a growth on them.
2-102.12 (A); Core; While the food service is in operation there must be a manager on duty that is certified in food safety. A food safety manager was not on duty during the inspection.
1.0
6.
2-401.11; Core; Employee beverage above foods in the cooler. Keep stored on the bottom shelf away from all food prep and food storage area.
0.0
39.
3-305.11; Core; Food containers placed on the drainboard of the dish sink, foods stored below the drain board of dish sink, items places on trays in the back storage room. All foods should be stored on approved shelving that is a minimum of 6" above the ground. Keep all foods stored away from the dish sink, dish sink drainboards and below the dish sink.
3-501.17; Priority Foundation; A dry erase board is used to track the dates of the foods in the open top pizza prep cooler. The date on the board was 10/31 which would indicate that the food is 15 days old. TCS foods that are ready to eat can only be held for a maximum of 7 days. The manager was able to tell me the dates of preparation which was today since the facility is closed on Sunday and Monday. Dates on products were updated with the correct date.
1.5
45.
4-903.11(A) and (C); Core; In the back storage room, pizza boxes and to-go containers were on the floor. Store all items above the floor to keep protected.
0.0
49.
4-601.11(B) and (C); Core; Cleaning is needed to remove grease build up from the sides and top of fryers. Clean the rolling rack on the pizza oven, clean the shelving that is above and by the dough mixer. Clean the rack above the dish sink to remove dust and debris.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
