COAST TO COAST PIZZA COMPANY

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. 0 ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham 58F sausage (58F - Cold Holding); cut tomatoes (56F - Cold Holding); meatballs are (59*F - Cold Holding) pizza prep table all slice pies at front counter are out of temp with no time mark

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (58F - Cold Holding); cut tomatoes (56F - Cold Holding); meatballs are (59*F - Cold Holding)

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark on slice pies at front counter

Intermediate - Handwash sink not accessible for employee use at all times.the handwashing sing is being used for holding the floor fans. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at front counter handwash sink.

Intermediate - No soap provided at handwash sink in kitchen Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pizza prep table is cold holding at 55-58 F , all TCS foods were stopped sealed or relocated to working unit if under 4 hour out of temperature.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape is holding the prep table lid together

Basic - Employee personal items, purses, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 111F, the warmer was increase to a higher temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen pans and utensils hanging in front of handwashing sink

Basic - Accumulation of debris on top of warewashing machine.

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.

Basic - Flour not stored at least 6 inches off of the floor. Corrected On-Site

Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, flour , dust

Basic - Pizza boxes improperly stored on the floor

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 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.

Intermediate - Handwash sink not accessible for employee use at all times. The front handwashing sink is blocked garbage can and step stool . Corrected On-Site

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 - No Heimlich maneuver/choking sign posted.

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning - From follow-up inspection 2024-08-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-08-13: Accumulation of debris on exterior of warewashing machine. Time Extended

Intermediate - Handwash sink used for purposes other than handwashing storage of dishes.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep counter, jacket on mixer. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting of dough trays

Basic - Flour stored on floor. Plastic bottles of soda stored on the floor

Basic - Insect control device installed over food preparation area. Insect Zapper installed over clean dishes and mixer.

Basic - Pizza boxes improperly stored on the floor

Basic - Water leaking from pipe and/or faucet/handle at handwash sink in kitchen.

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food in reach in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Reach in cooler gaskets in poor repair.

High Priority - PIZZA COUNTER , Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.roasted garlic (50F - Cold Holding); cheese (50F - Cold Holding); cut tomatoes (48*F - Cold Holding) Unit lid was closed and fan cover dusted , thermostat was adjusted to colder temp

Intermediate - Can Opener blade soiled with food debris, mold-like substance or slime.

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 - Plastic bottled Water stored on floor.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

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