Apr 16, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee enter the kitchen after being outside and begin handling pizza and clean utensils without properly washing hands at the hand wash sink. Observed employee handle chemicals, wipe hands on dry towel, then proceed to prep pizza without proper hand washing in between. Hands were wiped on dry towel at several points throughout the inspection in lieu of proper hand washing. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food and clean equipment upon entering the kitchen after being outside the physical facility. COS: Employees washed hands before and further food handling. Pizza was discarded due to bare hand contact violation.
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
Regulation: 511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)
Observed employee touch cooked pizza with bare hands. CA: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils or single-use gloves. COS: Pizza was discarded and re-made.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous TCS foods improperly cold holding below 41F in the reach-in cooler (cooked pasta 51F and 43F, diced tomatoes 44F, alfredo sauce 43F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Food was out of temperature for an unknown amount of time and PIC discarded.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(6)(d),(e) - warewashing equipment, cleaning frequency; warewashing machines, manufacturers' operating instructions (c)
Observed no means of verifying proper sanitization of clean dishes/equipment/utensils for the mechanical dish machine. The data plate states that it can be used as either a high temp sanitizing machine or chemical sanitizing machine. The temperature gauge and digital display on the machine are non-functional and PIC is unaware if the machine sanitizes by means of temperature or chemicals. No chlorine test strips or irreversible thermometer/temperature strips are available in the facility. CA: Manufacturer instructions for proper sanitization of food contact surfaces must be followed and verifiable. Upon determining whether the machine is intended to be high temp or chemical sanitizing, concentration test strips or temp stickers/thermometer will be purchased and the digital display on the dish machine must be repaired.