The Pizza Place

Observed multiple unlabeled spray bottles containing toxic material in front area and bar. Rule: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: PIC labeled bottles.

Observed several live roaches in main kitchen during inspection. Rule: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. Priority foundation item, correct in 10 days.

Observed multiple food items in reach-in cooler with datemarking exceeding 7 days, including diced tomatoes with prep date of 12/16 and pilled port with date of 12/10. Rule:

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; Corrective Action: PIC discarded items.

Observed unlabeled spray bottles containing toxic material in front area near bar and main kitchen. Rule: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: PIC disposed of liquids.

Observed plastic containers on drying rack with date marking stickers and sticker residue. Rule:

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrective Action: PIC removed stickers, washed, rinsed and sanitized containers.

Containers were cycled through chemical sanitizing dishwashing machine. Observed chemical sanitizer strips at 0ppm. Rule: 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:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. 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; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. Corrective Action: Facility will use three compartment sink to wash/rinse/sanitize until machine is repaired.

Observed ham, chili in walk in cooler without date marking. Rule: 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. Corrective Action: PIC date marked items.

Observed sodium hypochlorite sanitizer used for ware washing machine. Observed facility without testing strips. Rule: (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed several TCS food items in the prep-top cooler in the main kitchen area reaching temperatures greater than 41F (see temperature log). Also, observed several TCS food items in the reach-cooler in the main kitchen area reaching temperatures greater than 41F (see temperature log). 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 41°F (5°C) or below. Person in charge moved TCS food items to the walk-in cooler.

Observed a container of corn and a container of chicken breast stored uncovered in the reach-in cooler in the main kitchen area. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge voluntarily discarded food items.

Observed facility lacking a temperature measuring device for the manual warewashing machine. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Must correct violation within 10 calendar days.

Observed several foods stored in prep top cooler above 41°F. See above for temperature observations. 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 41°F or below. Person in charge removed foods from prep top cooler and placed in walk in cooler.

Observed several flies in main kitchen area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control. Priority foundation item must be corrected within 10 calendar days.