HALAL PIZZA

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Observed interior of salad prep top cooler soiled with accumulation of food residue. Person in charge was advised to clean said area and create a cleaning schedule to avoid accumulation.

Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed no covered receptacle provided for unisex toilet facilities for both employees and customers. Person in charge was advised to provide at least one covered receptacle in both bathroom facilities for sanitary napkins.

At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Observed walk in cooler with very low light intensity to accomodate for adequate cleaning in walk in cooler. Person in Charge was advised to provide at lighting with at least 10 foot candles to accommodate for adequate cleaning.

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. Observed Time/Temperature Control for Safety Food held below 135F for more than two hours in rice warmer in main kitchen and in food warmer for 20 minutes in front food service area. See ***in temperature logs. Corrected- on - site: Person in charge respectively, discarded food held for more than two hours and reheated food items held for 20 minutes to 165F and placed for hot holding.

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. At time and place of inspection, 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. Corrected-on- site: Person in Charge was advised on symptoms and provided with documentation of employees to complete at the time of inspection.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. At time and place of inspection ,establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Corrected- on - site: Person in Charge was provided with documentation for written procedures based on disinfectant provided. Documentation was completed at the time of inspection.

Cleaning of Equipment and Utensils.Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed food storage shelves in walk in cooler encrusted with old food residue and mold like substance. Person in Charge was advised to clean said shelves to prevent possible cross contamination and send picture to inspector via email by 4/3/26.

Miscellaneous Sources of Contamination. Food shall be protected from contamination. Observed multiple maintenance tools stored on shelves amongst dry food items,beverages and paper goods in rear food and non food storage area. Person in Charge was advised to store said tools in a designated area to prevent any cross contamination.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulation.2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed a heavy accumulation of grease on exterior and interior walls of all cooking equipment, an accumulation of grease on ventilation hood filters, an accumulation of mold like substance on condenser and walls of walk in cooler and dough mixer with encrusted flour all in the kitchen. Person in Charge was advised to create a cleaning schedule to avoid accumulation and send pictures of cleaned areas to inspector via email by 3/31/2026.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.Observed floors and walls unclean with accumulated dried food particles, debris and grease along floor/ wall juncture throughout the establishment. Person in Charge was advised to create a cleaning schedule to avoid accumulation and send pictures of cleaned areas to inspector via email by 3/31/26.

Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Observed employee clothing and other personal items stored amongst dry food items and paper goods in the food and non food storage area. Person in Charge was advised to locate an appropriate designated area for employee personal items to prevent cross contamination.

At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units. Observed, Twenty (20) foot-candles of light at least 30 inches from floor not provided in walk- in refrigeration unit in main kitchen. Person in Charge was advised to provide at least 10 foot candles (108 lux) in walk-in refrigerator to allow for storage and cleaning of unit.

Upon arrival, observed two food employees touch ready-to-eat bread with bare hands when cutting it into multiple slices. CA: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. COS: Bread discarded.

Observed ready-to-eat/time/temperature control for safety foods held below 135F located in the main kitchen and front food service area. See asterisks in temperature log. CA: Time/temperature control foe safety foods shall be held at 135F or above. COS: All time/temperature control for safety foods reheated to 165F or above for hot holding.

Upon arrival, observed food employee handling food at front food service area with hair including beard longer than one half inch. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee donned hair restraint and beard guard.

Upon arrival, observed food employee handling food without a beard guard. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee donned beard guard.

Observed food employee wearing a watch while preparing food. CA: The only acceptable wrist jewelry is a plain wedding band. COS: Watch removed.

Observed door panels of reach-in-coolers & prep-top-coolers unclean with flour. Observed bottom shelf of prep-top-coolers and reach-in-coolers unclean with dried food debris. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floors and walls unclean with accumulated dried food debris, water, oil. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.