YOUR PIE

EHS observed food containers stored directly under the prep top table where the pizzas are made. EHS questioned PIC about why were the containers stored on the floor and she stated that they have been busy and have not had time to remove items.

CA-PIC informed PIC that the containers do not need to be stored directly on the floor because these are the same containers that they are using to serve out of for customers.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed facility lacking most recent inspection score of 85 from 08/2023.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC is to always have most recent inspection score posted. This must be corrected by 2/6/24

EHS observed all long cambro containers stored on drying rack near 3C sink with left over sticker residue on the non-food contact surface

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC is to remove stickers from all dishes. This must be corrected by 2/7/24

Observed salads that were prepped on yesterday 08/16/23, not being cooled within 4 hours. The temperature ranges were between 49-51 degrees Fahrenheit. EHS took ambient temp of cooler and it was 41 degrees Fahrenheit. Employee and PIC informed EHS that salads were more than likely prepped on yesterday. EHS temped all salads that were in front display cooler and only one ceaser salad was 41 degrees and below.

(d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Informed PIC and employee that cut leafy greens are supposed to be served cold. Informed PIC that when salads are prepped to give enough time to cool to 41 degrees and below. EHS advised if salads are prepped a day before, place them in WIC to ensure salads will drop to the correct temp. PIC is to toss all salads. This must be corrected by 08/17/23

Upon entering in facility EHS observed male employee with multiple wristbands and bracelets on each arm.

) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed bracelets and washed hands. This was COS.

EHS observed all small containers stored on drying rack near 3C sink with left over food and sticker residue on the outside.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to rewash all dishes stored on drying rack. This must be corrected by 08/17/23

EHS observed food debris and ice on walk in freezer floor.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

PIC is to ensure that WIF floor is cleaned at frequency. This must be corrected by 08/21/23