Red Bug Motors Pizza

Observed during the course of this inspection that the facility had an ice scoop stored inside a container that had old water and buildup inside of it. COS: Scoop and container were cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are cleaned and sanitized often enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had 2 packages of pizza boxes stored on the floor. COS: the packages were elevated. CA: Glynn EH instructs management to ensure that all single use items are stored at least 6 inches off of the floor in a clean, dry location.

Observed a block of American cheese stored in a ziplock bag without a use by date in a reach in cooler at the time of this inspection. COS: Discarded. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F.

Observed a container with bacon bits being stored directly on top of mozzarella cheese in salad prep top cooler at the time of this inspection. COS: Container removed, cheese discarded. CA: The under side of containers is considered contaminated and cannot be in contact with food.

Observed a single service item (cup) being used as scoop in sugar bin in the main kitchen area at the time of this inspection. COS: Discarded CA: Single-service and single-use articles may not be reused.

Observed during the course of this inspection that staff was making salads without appropriate gloves or utensils. COS: Salads were discarded, staff member donned gloves appropriately and remade salads. CA: Glynn EH instructs management to ensure staff is properly trained on glove and utensil use to prevent bare hand contact with ready to eat foods.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs staff to ensure that the most recent inspection report is displayed at all times.

Observed during the course of this inspection that the facility had "un shelled hard boiled eggs" stored inside of a prep top cooler at temps of 54/56 deg f. COS: Eggs were discarded. CA: Glynn Eh instructs ownership to have staff trained to discard any tcs food items that have been stored above 41 deg f.

Observed during the course of this inspection that the CFPM was not on site during the inspection and no staff member was able to exhibit enough food safety knowledge to rise to the level of a PIC. CA: Glynn EH instructs ownership and CFPM to have a PIC on site during all times that food preparation is engaged in. This person should have food safety knowledge and be able to properly answer questions during the inspection and explain the food safety practices used inside of the facility.

Observed during the course of this inspection that the facility had a large container of chicken salad that was labelled 11/08/2024. COS: Chicken Salad was discarded. CA: Glynn Eh instructs ownership to have staff trained to properly discard any tcs food that have passed by their 7 day discard date.

Observed during the course of this inspection that the facility had an unlabelled bottle of pure bleach stored in the food prep area. COS: The container was removed from food prep and used to create food contact surface sanitizer at the 3 comp sink. CA: Glynn Eh instructs ownership to have staff trained to properly label all bottles of chemical with the common name and ensure that excessive strength chemicals are kept away from food prep areas.

Observed during the course of this inspection that the facility had dirty wiping cloths stored on prep tables throughout the main kitchen. COS: Glynn EH showed staff how to create sanitizer and instructed them to place wiping cloths inside of it. CA: Glynn Eh instructs management to have staff trained to properly store all wiping cloths inside of chemical sanitizer once soiled.

Observed during the course of this inspection that the facility had a spoon for making tea, tongs, and single service ramekins stored on surfaces and equipment that displayed old food buildup and accumulations. COS: Management sent all equipment to be cleaned and sanitized and discarded affected single service cups. CA: Management stated that staff will be trained to only store food contact equipment on clean and sanitary surfaces and to clean/sanitize or replace any equipment that will come into direct contact with food prep equipment whenever necessary to ensure sanitary conditions.

Observed during the course of this inspection that the facility was using a bleach/water sanitizer solution that was so powerful that it bleached out the test strips. COS: Available sanitizer solutions were discarded and Glynn EH demonstrated to staff how to create a solution that was 50-100ppm. CA: Management stated that staff will be trained to use a bleach/water solution that is mixed to 50/100ppm whenever performing food prep and service.

Observed during the course of this inspection that the facility had multiple containers of chemical sanitizers and first aid supplies stored in areas that created a contamination risk for food and food contact surfaces/equipment. COS: All items were relocated when observed by Glynn Eh. CA: Management stated that they will created a central location for all staff to store first aid supplies and that all chemical sanitizers will be stored in areas that do not present contamination risk.

Observed during the course of this inspection that the facility was not supplied the appropriate testing equipment for the sanitizer in use. CA: Glynn EH instructed management to take pictures of the test strips used by this dept as an example of the appropriate type to use with a bleach/water mixture.

Management stated that they would acquire the appropriate test strips for the facility.

Observed during the course of this inspection that the facility had multiple flies in the food prep areas and a significant amount of dead pest in the dry storage area of the facility. CA: Management stated that they will work with their pest control provider to create a solution to the fly problem and will increase the cleaning frequency of the dry storage area and remove all dead pest.

Observed during the course of this inspection that the facility had toilet paper and paper towels stored in the box directly on the floor. CA: Management stated that they will re train staff to properly store all single use items at least 6 inches off the floor in a cool dry place.

Observed during the course of this inspection that the facility could not produce test strip for the sanitizer in use. CA: Glynn EH observed that the sanitizer was within the approved range and management stated that they will order the appropriate test strips.