MAMA MARIA'S SLICE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. items in walk in at Chicken ; (43F - Cold Holding); ham (46F - Cold Holding); cheese (46F - Cold Holding), manager moved to freezer to cool quick.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures were not in the store. Chef said the book with the procedures was in the work backpack

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water open bottle on the cutting board. Chef discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top Flip top cooler at front counter at Meatballs ; (47F - Cold Holding) ham; (47F - Cold Holding), bottom at dough 41°. Chef moved items to walk in cooler and called for service Cook line at chicken (47F - Cold Holding), moved item to walk incooler

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef discarded

Basic - Buildup of food debris/soil residue on equipment door handles.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners for food Chef discarded paper towels . Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No hose Bibb vacuum breaker on splitter

Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowls Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza by the slice (72°F-78°F - Hot Holding) being held at room temperature for 2.5 hours. Discussed tphc with operator. Provided written procedure and operator time marked items to be discarded at the end of 4 hours Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at front line hand wash sink. Operator refilled Corrected On-Site