SAM'S COAL FIRED PIZZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef, poultry stored above condiments inside walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -mushrooms, marked 5/11

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced ham

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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door left open other than during cleaning or maintenance.

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense grated cheese

Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.

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

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

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

Basic - Working containers of food removed from original container not identified by common name. -flour/pizza dust

Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k extenguisher

High Priority - Employee ate food, handled clean equipment or utensils, or touched unwrapped single-service items without properly washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza sauce 47-58F sitting out next to pizza oven/station for use. Manager stated less than 1 hour exposed to room temperature, advised to use 4 hour time as public health control intention is leaving sauce out for use. -cooked chicken 44F inside deep container

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pastas, cooked ground beef

Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale.

Basic - Cardboard used to line nonfood-contact shelves. Corrected On-Site

Basic - Employee eating in a food preparation/storage or other restricted area. -employee eating behind register next to table containing paper plates/single service items -advised to eat food in dining area or designated break area away from potential contamination to food equipment/stored food/single service items

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters

Basic - Old labels stuck to food containers after cleaning.

Basic - Stack of clam shell food trays has old food debris/soil residue inside/on exterior. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink.

Intermediate - No soap provided at handwash sink. -hand sink near front

Basic - Floor soiled/has accumulation of debris. -construction/remodel related debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled handsink from construction debris

Basic - Single-service articles improperly stored. -packaged pizza boxes on floor