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Observed during the course of this inspection that the dish machine was not dispensing sanitizer. COS: Staff was instructed not to use the dish machine and begin washing, rinsing, and sanitizing in the 3 compartment sink. CA: Glynn Eh instructs management to begin testing the sanitizer concentration daily and ensuring a concentration between 50-100ppm for chlorine sanitizer before use.

Observed during the course of this inspection that the facility drink machine had an ice chute that displayed buildup inside of it. CA: Management was instructed to contact the service provider to have the unit cleaned and sanitized. Management complied. Glynn EH instructs management to have all food contact surfaces clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had a container of pizza sauce that was prepped on 04/06 and should have been discarded at the end of business on 04/13. COS: The container of sauce was discarded. CA: Glynn EH instructs management to ensure that all TCS foods are labelled with a 7 day discard date and discarded once the 7th day has ended.

Observed during the course of this inspection that the facility had multiple countertop units where foods were being stored uncovered. CA: Glynn EH instructs management to ensure that when not in use food is protected from overhead contamination at all times.

Observed during the course of this inspection that the facility dishwasher was being served by buckets of soap and sanitizer that had completely filled with water with a readable sanitizer concentration of less that 10ppm. COS: Glynn EH instructed management to switch to the properly supplied 3 compartment sink. Management complied. CA: Glynn EH instructs management to contact the service provider to acquire new buckets of soap and sanitizer and have the machine serviced to figure out why the buckets are filling up with water. Facility management to ensure a proper chlorine sanitization concentration of 50-100ppm ideally.

Observed during the course of this inspection that the facility had an unlabeled bottle of chemical in the pizza oven area. COS: Bottle was removed from service. CA: Glynn EH instructs management to ensure that all chemical bottles are properly labeled with the common name of the item inside at all times.

Observed during the course of this inspection that the facility had multiple boxes of to go containers stored on the floor under a prep table. COS: Management elevated the boxes. CA: Glynn EH instructs management to ensure that all single service items are properly stored at least 6 inches off of the floor in a clean, dry location.