Pizza King

Observed 6 ziploc bags with fish to measure at 60F degrees located in the meat prep top cooler in the main kitchen. According to the manager they had been taken out of the chest freezer at 11AM and left out on the back counter to thaw out. Manager on duty could not provide how long the fish had been at 60F degrees. All 6 bags of fish were discarded.

Observed a bucket of lettuce to measure at 54F degrees in the small reach in cooler located at the front service area for longer than 4 hours. Discarded.

Observed buttermilk in walk in cooler without a date. Manager on duty was unable to provide the date it was opened and was unaware that any product held for longer than 24 hours must be datemarked. The manager also stated they were using the manufacturer’s date on the container instead of marking the open date. Buttermilk discarded.

Observed mold like growth on the following items stored in the Walk in Cooler: a box of cucumbers, a box of whole tomatoes, and a box of green bell peppers. All aforementioned items were discarded.

Observed Walk in Cooler condenser unit not in good condition. Inspector noted excessive water accumulation on base of condenser unit and water spraying from condenser fans.

The following items stored in the salad bar for less than 4 hours measured above 41F: diced ham (46F), chopped eggs (48F), cottage cheese (45F), cut leafy greens (48F) and ranch dressing (43F). The owner rapidly cooled all items and discussed adding more ice to the salad bar unit to ensure proper holding.

Two spray bottles filled with a sudsy liquid were unlabeled. The owner discarded both spray bottles.

Disinfectant wipes used as sanitizer throughout the facility. The owner discontinued use as a sanitizer and opted to use bleach moving forward.