PIZZA PUB

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of repackaged raw frozen chicken stored over frozen lasagna.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed package of raw beef steak stored over pasta. Operator placed raw beef on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 45F cold hold, clams 45F cold hold less than 4 hours. Operator turned down reach in cooler and pulled cooler away from wall. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked frozen sausage not date marked in reach in freezer near back kitchen exit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table; cooked meatballs (118F - Hot Holding) Per operator placed on steam table for one hour. Operator reheated cooked meatball; cooked meatball 176F - reheating) Corrected On-Site

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

Basic - Grease on the ground and pad around grease receptacle.

Basic - Walk-in cooler shelves with rust that has pitted.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non- food grade paper bags used in direct contact with approximately 50 portions of cooked fried chicken cutlets to absorb oil. Discussed with operator need to obtain food grade materials for any surfaces used in direct contact with food.

High Priority - Toxic substance chemical improperly stored. Chlorine gallon and multiple other chemical bottles stored next to clean equipment by dish room. Observed bottles of medicine over cutting board in far back of kitchen corner shelving. Observed bottle of chemical over active prep station for buttering bread in middle back of kitchen by pizza oven.. Operator removed all items to chemical storage. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) in back section near grill on cutting board. Operator diluted to proper concentration, 50ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked lasagna and ground beef has no date marked, has been cooked, frozen and thawed for a total refrigeration no more than three days per operator in far back cook line white two compartment reach-in cooler. Repeat violation, discussed a proper date marking system and provided operator with date marking handout. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In main kitchen, observed heavily accumulated dust on vents, surrounding tiles, top part of near by walls in all areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee sink over prep station next to grill. Observed employee beverage on prep table in middle of kitchen next to stored foods, operator properly separated all employee drinks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag stored with single serve items at back of the kitchen above prep area. Employee keys and other personal belongings next to grill station. Operator removed all items and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving in dishwashing area, in prep stations, in middle of kitchen, and top of pizza oven with heavily accumulated dust and debris.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes in wrapper stored directly on ground outside back entrance to kitchen. Operator moved off of ground. Corrected On-Site

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. Provided operator with written procedures. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen lasagna not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Men's restroom.

Basic - Bowl or other container with no handle used to dispense spice. Operator removed cup Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of frozen peppers and onions thawing in standing water. Operator removed peppers and onions. Corrected On-Site

High Priority - Container of medicine improperly stored. Advil stored over prepped table with food. Repeat 10/19/2022 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked pasta. Operator moved eggs to bottom shelf. Repeat 10/19/2022 Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to trst dish machine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza time marked, but operator does not have written plan. Provided operator with Time as a public health control policy. Corrective Action Taken

Basic - Food stored on floor. Raw chicken stored on floor in walk-in refrigerator.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket for wiping cloths behind bar Sanitizer Bucket (Quaternary 0ppm); operator changed bucket. Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

High Priority - Container of medicine improperly stored advil and mucinex on shelf above prep table

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from approved break and began working with food without proper hand washing. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched face and continued to work with food. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee removed bread from oven with bare hands to be used for a sandwich that was served to a customer. Discussed no bare hand contact with ready to eat foods with operator. Repeat 4/05/2022 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hard shell eggs stored over cooked pasta reach in cooler by cooks station at back door. Operator moved food to proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes (48 F - Cold Holding) per operator, prepped more than 4 hours prior to inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes (48 F - Cold Holding) per operator, prepped more than 4 hours prior to inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold growing on walls and fan guard in walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filing containers of water in hand washing sink.

Basic - Cardboard used to line nonfood-contact shelves above prep table in kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on kitchen ceiling and vents.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat 4/05/2022 Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating cookie in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cookies stored on shelf next to sliced pizza that was served to customers.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed sausage and peppers thawing separately in large mixing bowls at ambient temperature.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table.

Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. Wiping clothes are cleaned /washed on site. Wiping clothes were seen air drying on fence outside back door. Per operator this is their procedure.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed barehand contact with ready to eat rolls. Educated operator. Operator educated employee to use gloves or use deli paper. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's restroom. Operator turned on. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Single-service articles improperly stored. Observed pizza boxes stored on ground. 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. Chlorine 0 ppm. Educated to operator to set up 3 compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta in walk in cooler. Raw shrimp over Alfredo and marinara saw in reach in cooler by cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at prep station by reach in cooler.