TIAS PIZZA

Basic - Food stored on floor. Observe onions in plastic container on floor. Operator placed on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe microwave plate soil with food debris.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped hands on visibly soiled wiping cloth and then handled dough while kneading without washing hands. Operator discarded dough and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; lasagna (47F - Cold Holding). Operator stated not prepared or portioned today, refrigerator turned off for 30 min, advised Operator o move to reach in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass door reach in cooler; lasagna, no date mark. Operator stated lasagna prepared two days prior, applied appropriate date mark. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At upright glass door reach in cooler; raw hamburger stored above raw bacon. Operator moved raw bacon above raw hamburger. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

High Priority - Nonfood-grade bags used in direct contact with food...pizza dough stored in "thank you" bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw ham burger, raw steak above tomato sauce at reach in cooler. Employee properly stored. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...employee provided Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service...provided to operator , operated posted it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...employee provided Corrected On-Site

Basic - Equipment and utensils not properly air-dried - after sanitized Blander and then used for preparing drinks without air dried .

Intermediate - Handwash sink used for purposes other than handwashing....stored milk, towels in handwashing sink . Employee moved Corrected On-Site

Intermediate - Hot water supply not maintained during peak periods.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pasta made on Sunday 1-16. Cook put correct date.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Hood soiled