Stoner's Pizza Pembroke

Observed Walk-In Cooler with an ambient temperature of 46 degrees. C.A. Make sure Walk-In Cooler is at least 41 degrees.

Observed marinara sauce sitting on top of prep top cooler at 66F without a time label. COS item was disposed of.

511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C)if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA print and keep documents that show employees are made aware of their responsibilities to report illness. Documents must be made available during an inspection.

511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;

Observed that handwashing sink in restroom and in dish washing area was empty. COS paper towels were provided.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels

Observed that 3 compartment sink was not dispensing the correct amount of sanitizer. COS facility added sanitizer to reach the correct level.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf): A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)

Observed multiple flies through out kitchen area. CA Talk to pest control about prevention options.

Observed the 2 front red doors with gap in between the two doors. CA Repair outer opening so that it is tight fitting.

outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed mildew like substance on vent in kitchen area. Observed dirt and debris along walls in kitchen area. Observed missing base boards and damage to walls. Observed moisture damage and mildew like substance above three compartment sink. CA clean and repair listed areas.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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.

Observed a dead fly on prep table of prep room in front of 3 compartment sink. C.A. Make sure food contact surfaces are clean to sight. PIC will sanitize before use.

Observed two screws on prep table near buckets of yeast and salt by back door. C.A. Make sure prep tables are clean to sight.

Observed a floor and sink cleaner located on beside 3 compartment sink. C.A. make sure all toxic substances are properly stored.

Observed a few flies in prep area. C.A. Make sure area is free of insects and other pests.

Observed mice feces through prep area. C.A. Make sure pest control is used to control pest. Owner will proved proof of pest control every two weeks.

Observed scoops stored in several items (cheese, yeast, salt) with either no handle or handle coming into contact with food. C.A. Make sure scoops have handles that do not touch food.

Observed possible mice feces on back of dough mixer. C.A. Make sure all nonfood contact surfaces are clean. PIC will sanitize mixer before use.

Observed a small amount of food items in hand washing sink. C.A. Make sure hand sink is used only for hand washing.

Observed a small amount of food items in hand washing sink. C.A. Make sure hand sink is used only for hand washing.

Observed a few flies in prep area. C.A. Make sure area is free of insects and other pests.

Observed Reach-In Cooler and chicken wings at 50 degrees. C.A. Keep all food items 41 degrees or less.