+ KE PIZZA

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings in reach in cooler underneath make table made 2 days prior per operator Meatballs and lasagna in walk in cooler made 3 days prior per operator

Basic - Food stored on floor. Cases of wings and container of pizza sauce in walk in cooler made Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle inside of flour in flour container underneath prep table

Basic - Working containers of food removed from original container not identified by common name. Flour container underneath prep table

Basic - Food stored on floor. Case of raw chicken and buckets of rolls and pizza sauce on floor in walk in cooler Operator moved off of floor Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 2 on oven handle on cookline Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. On reach in cooler underneath make table

Basic - Food stored on floor. Buckets of marinara in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator removed Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings 54F per operator wings were bought out of walk in and placed directly into reach in cooler over 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 54F per operator wings were bought out of walk in and placed directly into reach in cooler over 4 hours

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

Basic - Food not stored at least 6 inches off of the floor. Bag of flour stored directly on floor by water heater

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle

Basic - Old labels stuck to food containers after cleaning. At dry dish storage by triple sink

Basic - Working containers of food removed from original container not identified by common name. Flour no label in white container under prep table

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinse colander at triple sink and then proceed to prep chicken wings. Educated operator and employee

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bleach used for sanitizer in triple sink reading at 200ppm. After operator corrected reading at 50ppm Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of coke stored on top of cornmeal container Employee cup stored on prep table Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of mozzarella cheese stored on floor at walk in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with corn meal Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes stored on floor at cooks line by expedite window

Basic - Working containers of food removed from original container not identified by common name. Cornmeal not labeled located on bottom shelf of prep table

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm 100 ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.Bread stored directly on non grade bags in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Philly meat and raw chicken stored over ready to eat lasagna and over fries in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over garlic knots on walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 45F, cooked chicken 48F, lasagna 46F all sorted on reach in cooler close to exit door. Per operator he was working on unit adding a shelve. Re check temperatures 43F Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Slicer have debris.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for closing.