PIZZA GORDA

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water at wait station handwash sink. Educated the operator of strictly for washing hands. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not inverted at dish shelf. Operator inverted the utensils. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0ppm on test strip. Operator corrected to 100ppm by priming the sanitizer. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice being dumped at wait station handwash sink. Educated the operator to strictly use for hand washing. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0ppm on test strips. Corrected the sanitizer to 50ppm by priming the sanitizer line due to air in the lines. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at frontline handwash sink. Educated the operator.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawing at room temperature at prep area. Operator placed the food item under cold running water. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching apron at prep area. Educated the employee to compliance by washing hands. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training records incomplete due to expiration date not written. Operator wrote the expiration date of 3 years from training. Corrected On-Site

Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at wait station Reach in Cooler. Operator date marked the food item. Corrected On-Site Priority: Intermediate

Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching the food item at flour container. Operator removed the handle from touching. Corrected On-Site Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed at Pizza Station. Operator placed in sanitizer solution. Corrected On-Site Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at room temperature. Operator placed in ice bath to rapid chill. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils at kitchen handwash sink. Operator removed the utensils. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl at sugar container. Operator replaced scoop with a handle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed no label at sugar container. Operator labeled the food item. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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.

Basic - Food stored on floor. Observed sugar bag on at prep area. Operator removed the food item off the floor. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes being dumped by employee at wait station handwash sink. Educated the employee. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both Men's and Women's restroom.

Basic - Duct tape used to repair nonfood-contact surface. Observed at chest freezer handle.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza sauce 51°F and mozzarella cheese 63°F at pizza station counter. Operator placed back in cold holding unit to bring temperature down to 41°F or below. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at wait station handwash sink. Educated the operator.

High Priority - Raw animal food stored over or with unwashed produce. Corrected On-Site Repeat Violation

Basic - Accumulation of residue build up in the interior of the ice machine/bin.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at frontline handwash sink.