Stoner's Pizza Joint

Observed scoop with no handle (sauce cup) used in the smaller salt container.

RCA: Ensure all in use utensils are stored properly, and that the utensil has a handle to eliminate contamination with employee hands and food product.

Observed plastic lids and straws, as well as sauce containers in boxes stored on the floor near the back door.

RCA: Ensure all food items and food/non-food contact surface items are stored at least 6" off the floor.

Observed pizza dough stored without any covering and sitting directly on shelving in the cooler.

RCA: Ensure all food is stored within containers and protected.

Observed raw chicken wings, cubed ham, and shredded mozzarella held in stand-up/reach-in cooler resting at 44F.

CA: Employee discarded chicken and will put in a work order to get the cooler fixed.

Observed meatballs and boneless wings stored in the prep top/ reach in cooler stored past their expiration date. (meatballs 2/12) (boneless wings 2/15)

CA: Employee discarded food items. Ensure food kept in facility is held for no longer than 7 days from when the food was prepped.

Observed door in back of facility to have a hole in the bottom right corner of the door.

RCA: Replace the door to eliminate chance of contamination by insects or rodents.

Observed multiple cold holding units with missing internal thermometers.

RCA: Ensure all coolers have hanging thermometers to ensure accurate temperature readings to prevent food spoiling.

Observed salt and margarine stored in a bag and box respectively, stored on the floor.

RCA: Ensure all food product is stored at least 6" off the ground to prevent contamination.

Observed scoop with no handle stored in the salt and yeast container.

RCA: Ensure all in use utensils are stored properly, and that the utensil has a handle to eliminate contamination with employee hands and food product.

Observed no lidded trash can or paper towels in the dispenser in the employee restroom.

RCA: Ensure restrooms reserved for employees are fully stocked and a lidded trash can is provided for sanitary napkins.

Observed mop not hung and dry.

RCA: Hang mop and ensure it is dry to reduce contamination when cleaning.

Observed ceiling tiles in the back to have large amounts of cobwebs and debris, as well as it not being an easily cleanable surface with several corners warping and sticking out from the ceiling.

Observed lighting in the hood to have a blown bulb without a shield covering the glass.

RCA: Replace bulb and install shield to eliminate chance of glass contamination with food.

Observed an expired CFSM certificate posted in the facility.

Observed multiple cold holding units with missing internal thermometers.

Observed spider webs and dead spiders on the ceiling in the back of the facility (in corners, above coolers, etc.).

Observed A/C vented to the outside of the facility, through the ceiling tile above the pizza oven.

Observed no Food Safety Manager Certification within the facility.

CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed equipment in the facility to have accumulations of grease, food debris, and other debris. RCA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 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 no chemical sanitizer being used in 3-compartment sink. CA: PIC is to use bleach until sanitizer is obtained.

Observed a lack of thermometers in cold holding equipment. RCA: Obtain thermometers in ALL cold holding units. Thermometers must be hung at the warmest part of the unit.

Observed equipment in the facility to have accumulations of grease, food debris, and other debris. RCA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 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 the facilities physical facilities not being maintained or cleaned frequently.
RCA: 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.

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.

Observed food items (lettuce, ranch) in unidentified storage containers and bottles unlabeled in reach in coolers. RCA: Food items not in original container shall be marked with common food item when not identifiable.

Observed multiple singe service cups stored in food items incorrectly subject to contamination. Observed metal utensil stored in beef with handle directly in food, also observed multiple single use scoops and one handle scoop in bulk containers (sugar and yeast bins). CA: PIC removed items from and replaced with proper utensils and storage to prevent contamination of food product.