Pizza Days

Cold Holding

The pizza sauce was observed in a plastic container on the counter. The sauce is a blend of ingredients and must be cold held at 41 F or below.

Cooking Temperatures

At the time of the inspection no food thermometers were readily accessible to the food preparation staff. As such the staff do not/did not have the means to properly verify temperatures. Staff must know what the proper final cooking temperatures are. Staff must be able to verify that the accepted processes are achieving proper final temperatures.

Cooking Temperatures

The establishment is operating with a pizza oven. It is the only means of cooking the eggs and steak products. The owner must establish proper and verifiable cooking procedures for these products. The procedures must be approved by the department before they are to be implemented.

Separation Segregation Cross Contamination

Ready to eat foods were observed in the freezer in contact with raw frozen chicken. Proper separation of products must be maintained to eliminate the potential for cross contamination. The vegetable wash sink is located immediately adjacent to the hand sink. During the inspection splatter from the hand wash process was observed landing within the vegetable wash sink. Proper separation must be provided to prevent the cross contamination from hand soap or soil from the hands.

Good Hygienic Practices

While assembling the sandwich with his bare hands one of the staff was observed eating the ingredients that had not been placed on the sandwich. Staff are not permitted to eat within an active food preparation area.

Prevention of Contamination from Hands

Staff were observed preparing bagels and bagel sandwiches with bare hands. The food products were delivered to the counter for service. No bare hand contact is permitted with ready to eat or ready to serve foods. The vegetable wash sink was observed to be soiled with mold and other splatter. The sink must be maintained cleaned and sanitized.

Food Contact Surfaces Clean

Proper sanitization procedures were not observed during the inspection. Knives containers etc. were washed without sanitization. No sanitizer was present on-site. Without sanitizer none of the food contact surfaces within the kitchen were properly cleaned or sanitized before opening for operation. Deli meats are sliced on-site on a slicer within a non-compliant food production area. Food preparation is not permitted within the basement. There is no proper means to clean and sanitize the equipment within the basement.

Number Convenient

If preparation is to be completed in the basement a hand sink will be required.

Person in charge Assigned

During the start of the inspection there was no obvious and assigned person in charge. A person in charge (PIC) must be assigned for each shift. The person must be properly trained and able to properly enforce the Food Code. Provide.

PIC Knowledge

The food managers/PICs must be properly trained so that they can properly execute the rules and requirements of the food code. The PIC on-site did not appear to be knowledgeable. If knowledgeable the PIC would not have permitted the staff to assemble sandwiches with bare hands or operate without sanitizer. The PICs must be able to recite proper food cooking temperatures cold and hot holding temperatures and other requirements that are applicable to the location.

PIC Performing Duties

The PIC was not performing their duties. The PIC and other management staff must be properly trained so that they can properly perform their duties.

Non-Compliance w/Employee Health Policy

The staff and PICs must establish a formal employee illness policy. The illness policy must be adhered to.

Consumer Advisories

A proper consumer advisory and disclosure must be provided for the egg sandwiches.

Food Contact Surfaces Clean

There is no sanitizer on-site. As such none of the food contact surfaces utilized during the previous day or prior to the start of the inspection were properly sanitized. Sanitizer and test kits to verify proper sanitizer concentration must be provided. Staff must be trained to properly set up the sanitizer.

Food Container Labels

All bulk food item containers (flour etc.) sauce and oil containers need to be properly labeled. During the inspection the content of the containers were not identified. Provide.

Inadequate Facilities/Cooling Methods

Provide proper grilling equipment.

Food Thermometers Provided

Food thermometers must be readily accessible to all food production staff.

Washing fruits and veg's.

The owner stated that the produce is received prewashed. The pre-washed produce and any other ready to eat produce must be washed before utilizing.

Food Protection

The basement food storage must be moved from beneath/beside the sewer lines. No storage is permitted beneath / beside the sewer lines.

Clean Cloths Hair Restraint

Food preparation staff were not wearing hair restraints during the inspection. Hair restraints must be provided to all food preparation staff.

Dishwashng Facilities

Proper drain stoppers must be provided for the three basin sink. Plastic wrap is not acceptable.

Dishwashng Facilities

Equipment Thermometers

At the time of the inspection no internal thermometer was observed in the walk-in. A thermometer was placed into the walk-in during the inspection.

Test Kit Provided

No sanitizing test kits were available for any sanitizing product. Sanitizing test kits must be provided.

Pre-Flushed Scrapped Soaked

Staff were observed cleaning and rinsing utensils containers and other food contact surfaces without proper sanitization. All food contact surfaces must be properly washed and sanitized before use.

Wiping Cloths Clean Sanitize

Soiled wiping cloths were observed on the counter. There was no sanitizer on-site to prepare a proper sanitizing bucket.

Adequate Number Frequency Vermin Proof

The dumpster was observed to be overfilled open and unsecured. The dumpster must be emptied not overfilled and secured to prevent / restrict access from vermin.

Improper Maintenance of Floors

The rear basement stairs must be properly sealed stained or painted to make them non-absorbent washable durable. The stair with the two boards nailed to it must be properly repaired.

Walls/Ceilings Designed Constructed Installed

The brick walls must be properly sealed with an approved sealant.

Improper Maintenance of Walls/Ceilings

The baseboard behind the hand sink and sandwich unit must be replaced.

Premises Maintained

The mop sink was observed hanging over the edge of the mop sink. The mops must be properly stored when not in use. The unnecessary items within the basement must be removed.