Apr 26, 2022
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded provolone (47F - Cold Holding); shredded mozzarella (51F - Cold Holding). Flip-top cooler on pizza make line left open. Employee closed cooler. Corrective Action Taken
41-18-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink quats 500+ppm. Person in charge drained and added water. Corrected On-Site
16-33-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Triple sink quats 500+ppm. Employee did not use test strip to ensure proper ppm.
10-08-5
Basic - Cheese scoop handle in contact with cheese. Person in charge removed scoop. Corrected On-Site
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on pizza make line. Employee removed cell phone. Corrected On-Site
36-73-4
Basic - Floor, ceiling,fans soiled/has accumulation of dust and food debris in walk-in cooler.
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave solid with food debris.