Little Steve's Pizza
PASSFriday, September 18, 2015 at 4:54 PM
Violations Cited
14-4-202.11
Food Contact Surfaces Design
Slicer blade and bracket behind blade heavily worn- Replace Equipment not in use at time of inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Shelving below prep tables heavily worn and soiled- Refinish
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
Low temperature dish machine not properly running through cycles. Chlorine sanitizer 100+ppm. At time of inspection not yet in use. Make proper repairs to ensure machine runs complete cycle and chlorine sanitizer is maintained at 50-100ppm Use 3 bay sink to wash/rinse/sanitize equipment until proper repairs are made
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Below conveyor belt on pizza oven heavily soiled with dried on foods- Clean with proper frequency
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log