Crispy Dough Pizzeria

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Meatballs are 120F 125F on the hot line - re-heat to 165F and maintain at 135F or higher keep the lid on the container to mainrtain the proper temperature

Preventing Contamination from Hands (Pf)

Hand sink on the cooking line is completely blocked with soiled equipment and trash - keep clear as discussed so staff can wash hands properly

Washing Fruits and Vegetables (Pf)

Remove raw foods particles from the prep sink and clean and sanitize the basin as discused - clearly identify the sink as " prep sink only"

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Make the correction on the new menu board where needed for the items offered undercooked uch as [ steak tips - eggs any style ]

Food-Contact Surfaces-Cleanability (Pf)

Clean to remove visible food soils remaining on knives that are supposed to be cleaned and sanitized inside the knife rack - discard the old knife rack and replace it with a clean one - rack should be cleaned and sanitized just as much as the knives themselves

Controlling Pests (Pf)

Evidence of rodent activity in the rear of the kitchen and back door location where the warewashing sink is - contact pest control company and provide an "IPM" report as discussed

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Ensure all piza boxes and paper goods for all " to go foods" are stored off the floor and kept stored in a clean and segragated area of the facility

Wiping Cloths Use Limitation (C)

Set up as discussed - raw foods and another for ready to eat foods

Ventilation Hood Systems Filters (C)

Clean filter sin the hood from grease and grime

Warewashing Sinks and Drain boards Self-Draining (C)

Ensure there is an ample area to properly air dry clean pots and pans in a clean area of the restaurant

Equipment Compartments Drainage (C)

Identify all three basins of the three bay sink accordingly as discussed during inspection

Nonfood Contact Surfaces (C)

Clean in side and outside of all refrigeration and freezer units - exteriuor of all cooking equipmemnt - exterior of all bulk food storage bins - botton shelves under the prep tables from all visible food spills stains and soils

Storage of Soiled Linens (C)

Segragate soiled linen from the clean linens and store in seperate containers - ensure the container / bag used for soiled linens and rags can be closed

Wiping Cloths Air Drying Location (C)

Discontinue placing wiping cloths all around the kitchen euipment surfaces -store away from foods and food service locations - in a container / bag that can close

Service Sink (C)

Replace the broken front section of the mop sink so it can be enclosed when not in use

Grease Trap(C)

Clean to remove the collection of visible soils collecting all around the container

Outside Receptacles (C)

Clean to remove all food spills and soils on the outside of all trash receptacles - keep the lids tightly fit when not in use

Floors Walls and Ceilings-Cleanability (C)

Clean all areas behind the cooking line as well as in the warewashing area from visible food spills stains and soils

Intensity-Lighting (C)

The kitchen overall is very dark - dim lighting throughout the kitchen - replace all bulbs accordingly so surfaces can be easily seen to clean properly

Closing Toilet Room Doors (C)

Ensure the door to the restroom is self closing as discussed