3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Improper washing of hands and arms. Observed employees not using paper towel to turn off faucet after handwashing. Code states employees must avoid recontamination of hands with turning off faucet.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed back prep table and front right prep table temping at 50 degrees. All TCS food was voluntarily discarded. Do not use prep coolers until they are temping at 41 degrees or below.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. Someone in facility must have manager certification.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Non-food contact surface(s) not cleaned at the required frequency. Observed racks in walk in cooler with build up of debris. Clean racks at a frequency that prevents build up of debris.
3717-1-20(B) / Specifications for replacing equipment and facilities in existing facilities
No handsink in pizza prep area. Handsinks are to be present where there is food prep. Add handsink within 30 days.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-August-2023