BLUE MOON PIZZA

Observed several squirt bottles sauce (pizza sauce, garlic butter sauce, and peanut sauce) in bottom of prep top cooler in main kitchen without labels indicating contents. C/A: Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement

Facility has 10 calendar days (6/5/26) to correct and send EHS photo evidence of labels on food items.

Observed chicken in bottom of pizza prep unit of main kitchen temp above 41F. Observed Italian sausage and lettuce temp above 41F in the walk-in cooler of main kitchen. Observed garlic butter sauce and spicy ranch sauce stored on the counter near pizza prep unit of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food items discarded.

Observed facility using TPHC for marinara sauce without written procedures. C/A: 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

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. COS: Stickers added to food items indicating prep and discard time.

Observed uncovered mushrooms, garlic, and dough in walk in cooler of main kitchen. Observed bacon crumbles stored uncovered on pizza prep unit of main kitchen. Observed ice in the bar area without coverings. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food items covered.

Observed black build up in the bulk ice machine of main kitchen. Observed roof above fryer with an accumulation of food debris/oil to a drip in front food service.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Facility has 10 calendar days to correct and send evidence of correction to EHS.

Observed a flying insect in the ice bin of bar area. C/A: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; COS: Ice discarded.

Observed several flying insects in bar area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed chicken wings in bottom prep unit in front service area covered with lids cooling tempted at 2:17 at 52F and tempted again at 3:17 at 53F. C/A-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. COS- Wings moved to a flat sheet pan to cool uncovered in WIC

Observed facility using TPHC for marinara sauce and panned pizzas without written procedures. C/A-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

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. COS- EHS provided PIC with TPHC procedures, discussed in depth how to fill out and use TPHC

Observed front service prep top missing food cover all items (tomatoes, blue cheese, carrots, olives, dressings(x6), salad mix(x2), peppers) all left uncovered. Observed crotons and bacon bits on prep counter top left uncovered. Observed chicken in prep bottom in main kitchen left uncovered. C/A-Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- All items covered with lids or plastic wrap

Observed sever squirt bottles through out the facility (on/in prep top units in main kitchen and front service area) with no labels. C/A- All food not in its original containers shall be clearly and legibly identified, in English, with the common name of the food. COS- All items labeled ( bottles contained hot sauce, bbq, homemade spicy ranch, and garlic butter_

Observed no QAC test strips for sanitizer buckets on site. C/A- A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. 11/3/25 observed QAC test strips on site.

OBSERVED FRESH MOZZARELLA BALLS, CHORIZO, CHICKEN SAUSAGE, CHICKEN PARMESAN AND DICED TOMATOES COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED AND REPLACED

OBSERVED SLICED CHICKEN COOLING IN THE WIC (AT FIRST) AND THEN MOVED TO PREP TOP COOLER IN THE PIZZA PREP FOR SERVICE NOT COOLING AT THE PROPER RATE TO ENSURE IT COOLS TO 41F WITHIN 4 HRS. OBSERVED MEATBALLS ON COUNTER IN MAIN KITCHEN NOT COOLING AT THE PROPER RATE TO ENSURE IT REACHES 70F WITHIN 2 HRS

C/A: ALL TCS FOODS TAKEN OUT OF REFRIGERATION AND PREPPED AT AMBIENT TEMPERATURE SHALL COOL TO 41F OR BELOW WITHIN4 HRS. ALL TCS FOODS COOKED AND COOLED SHALL REACH A TEMPERATURE OF 70F FROM 135F WITHIN 2 HRS

COS: FOOD PLACED ON FLAT SHEET PANS AND PLACED ON ICE/IN WIC TO CONTINUE COOLING PROCESS

OBSERVED FACILITY USING TPHC FOR SAUCE, TENDERS, AND WITHOUT A WRITTEN PROCEDURE

C/A: WHEN USING TIME AS A PUBLIC HEALTH CONTROL, A FOOD SERVICE FACILITY SHALL HAVE WRITTEN PROCEDURES THAT INDICATE THE SPECIFIC TCS FOOD, TIME TO BE HELD AND WHEN TO DISCARD AS WELL AS CORRECTIVE ACTIONS WHEN APPLICABLE

EHS WILL FOLLOW UP WITH FACILITY BY 3/11/2024 FOR WRITTEN PROCEDURE

OBSERVED ICE SCOOP FOR BULK ICE MACHINE STORED IN CONTAINER SOILED WITH MOLD

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: PIC PLACED ICE SCOOP AND HOLDER IN WAREWASHING TO BE WASHED, RINSED AND SANITIZED

OBSERVED COOK WIPE HANDS ON EXCESSIVELY SOILED TOWEL STORED IN/ON APRON WHILE PREPARING FOOD IN PIZZA PREP AREA.

C/A: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. Employees shall remove gloves/wash hands when soiled before continuing prepping/serving food

OBSERVED WET WIPING CLOTHS STORED IN SANITIZER SOLUTION BEING MAINTAINED AT 0PPM-150PPM IN THE BAR AND PIZZA PREP AREA OF FRONT FOOD SERVICE AREA. OBSERVED WET WIPING CLOTHS STORED IMPROPERLY ON THE SIDE OF SANITIZING BUCKET IN PIZZA PREP AREA

C/A: ALL WET WIPING CLOTHS SHALL BE STORED COMPLETELY SUBMERGED IN SANITIZER SOLUTION BEING MAINTAINED AT THE PROPER CONCENTRATION FOR SANITIZING FOOD-/NON-FOOD CONTACT SURFACES

COS: SOLUTION REMADE AT PROPER CONCENTRATION

OBSERVED FRESH MOZZARELLA BALLS COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN AND FRONT FOOD SERVICE AREA. OBSERVED RICOTTA CHEESE, AND CHORIZO COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED AND REPLACED

OBSERVED BACON BITS STORED UNCOVERED AND UNPROTECTED ON PREP TOP COOLER IN MAIN KITCHEN. OBSERVED CONTAINERS OF (2) CHICKEN WINGS AND (2) CHEESE STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA. OBSERVED CONTAINERS OF SEASONINGS STORED UNCOVERED AND UNPROTECTED ON SHELF AND NEAR SERVER DRINK STATION.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED SODA NOZZLE DISPENSER IN BAR AREA SOILED WITH DEBRIS

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: NOZZLE DISPENSER CLEANED AND SANITIZED