3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Observed various pans of unlabeled ready to eat foods. Most food items were date marked. Work with staff to ensure any ready to eat foods held longer than 24 hours are properly date marked. Undated foods were discarded or dated as required.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed an air break rather than air gap from the ice machine. Ensure that all drains coming from food or ice equipment are properly air gapped. Have the ice machine air gapped priot to next standard inspection.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed pans that were stacked prior to fully air drying. Allow utensils to fully air dry prior to stacking to prevent mildew or sanitizer from touching foods.
3717-1-04.4(B) / Cutting surfaces.
Observed cutting board at facility were scored and stained. Replace cutting boards when they become deeply scored and hard to clean.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed a household cooler under the counter for marinara and other condiments. Equipment used at facility shall be commercial grade.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed that the facility had some debris on the walk in cooler gasket.
Observed some debris build up on the fume hood filters. Clean surfaces thoroughly and often to prevent debris build up.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed some damaged cove tiles in the front of house. Observed some browned ceiling tiles. Maintain wall/floor junctions coved to prevent damage during mopping. Maintain roof in good repair to prevent any damage to equipment or foods.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-February-2019
| Comments |
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| PIC- Brian Went over report with the PIC. Updated green sign. Facility is properly following its procedures for the time in lieu of temperature with the pre made pizzas. Pizzas are held no longer than 2 hours before being cooked and held for service in the hot holding units. |