Stoners Pizza Joint

Observed the facility with only one employee and they could not answer any questions of food safety or any standard operating procedures. The person in charge (PIC) shall demonstrate knowledge on food safety, foodborne illness, and the facilities standard operating procedures by responding correctly to the inspector's questions as they relate to the specific food operation. Employee states they just started last week. Train employee as soon as possible.

Observed no employee health conditional agreement forms during the inspection today. All employee health conditional agreement forms must be present when asked by the health authority. Copies of the document were provided to the establishment today.

Observed no paper towels at the front or back handsink in the kitchen area. Each handsink shall have disposable hand drying provisions at all times. Add paper towels to the dispensers.

Observed no item in facility date marked after being prepped or removed from their original packing and put into a food grade container. Food items shall be date marked by marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; and by marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded with date of preparation as day 1 and item being discarded by day 7. Date mark all items if removed from original packaging or prepped.

Observed several open boxes of single use items by the back door being stored on the floor. Equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. Remove boxes from floor and store them in an appropriate location.

Observed the toilet in the only restroom heavily soiled with a dark colored splatter. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Clean the bathroom.

Observed the only bathroom did not have a trash can with a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a trash can with a lid since it is a unisex bathroom.

Observed a t-shirt being stored inside the bathroom handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Remove t-shirt from handsink.

Observed the paper towel dispenser at the handsink in the kitchen not dispensing paper towels. There is a roll inside but it seems to be stuck or not installed properly. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels and/or a continuous towel system that supplies the user with a clean towel. Fix the paper towel dispenser so that it is available for properly drying hands after washing.

Observed the sanitizer at the three-compartment sink with a concentration above 400ppm. Manufacturers' requirements are 150-400ppm. Person in charge (PIC) manually added water and got it to 200ppm. Call maintenance and have the dispenser serviced, as it indicates that it is pre-mixed and should not be added to.

Observe the in use sanitzer bucket and the sanitzer compartment sink with 0 parts per million (ppm). The dispenser isn't working. Employee manually setup the sink during the inspection. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the sanitizer dispenser serviced.

Observed pizza inside the warmer cabinet with a temperature of 122F. Ambient air temperature of the unit 103F. 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 135°F or above. Pizza discarded. The ambient air temperature of the unit got above 135F before departing.

Observed the hot water at hand washing sink reaching 81F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have the hot water system serviced.

Observed the hot and cold water lines disconnected at the front hand washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Connect water lines today.

Observed 0 parts per million (ppm) of Quat sanitzer solution at the three-compartment sink. The sanitizer solution is not being dispensed through the line. . A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the sanitizer dispenser serviced, manually pour sanitizer until issue has been corrected.

Observed cooked chicken wings and housemade ranch (dairy) inside the walk in cooler and reach in cooler not date marked. Per person in charge the food items were recently prepped. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge date marked the items.

Observed food handler with a beard greater than one-half in length prepping pizzas without a hair restraint. 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. Obtain proper hair restraint.

Observed the self-closure on the restroom door is broken. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Install self closure on restroom's door.

Observed pizza sauce(48 F) inside of the prep top cooler above 41 F. Possibly the pizza sauce was immediately stored inside of the cooler after opening/prepping. Also, observed individual single-use cups of made ranch dressing (64 F) stored on the counter above 41 F. Told the ranch dressing cups were stored on the counter since 11:30 am and the ranch dressing is made with buttermilk. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (XOS): food items discarded.

Observed no employee health conditional agreement forms during the inspection today. All employee health conditional agreement forms must be present when asked by the health authority. Corrected on Site (COS): Copies of the document were provided to the establishment today.

Observed no hot and cold water coming out of the faucet at the hand sink near the front entrance of the kitchen. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Discussed the new requirement for the hot water temperature. Please have the hand sink repaired/serviced.

Observed 0 parts per million (ppm) of Quat sanitzer solution at the three-compartment sink. The Quat sanitizer solution must be at the required ppm at the three-compartment sink. Corrected on Site (COS): the sanitizer solution was remade at 200 ppm.