PLANT PIZZA

High Priority - Dented/rusted cans present. See stop sale. One #10 can of jalapeño peppers on dry storage rack dented.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned cooked beets in right reach in freezer not date marked when prepared.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two reach in coolers in prep area missing ambient thermometers.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour not labeled. Manager labeled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Empty sanitizer bucket stored inside hand wash sink in ware washing area . Operator removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cutting board has cut marks and is no longer cleanable in pizza station .

Basic - Single-service articles not stored inverted or protected from contamination. Paper Plates and plastic cups not inverted in self service condiments station in dining room. Plates and cups inverted during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil 68F ( cold holding ) at room temperature under no temperature control for food safety in pizza station for 4 hours. Operator discarded. Suggested using Time as a public health control ( TPHC). Emailed TPHC form to manager. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil 68F ( cold holding ) at room temperature, held under no temperature control for food safety in pizza station for 4 hours. Operator discarded. Suggested using Time as a public health control ( TPHC). Emailed TPHC form to manager. Educate operator, operator unaware he can use time versus temperature for fresh garlic in oil . Foods not prepared or portioned today . See stop sale

Intermediate - Spray bottle containing toxic substance( soap ) not labeled in kitchen. Operator labeled soap Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula inside standing water in pizza station. Operator removed spatula and discarded water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in pizza station. Operator remade to 200ppm quaternary. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (75F - Cold Holding at room temperature)on counter in front preparation area. As per cook, item was pulled out of cooler approximately 2 hours earlier. Employee put item in cooler to rapid chill. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to food preparation area. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed container of cooking oil stored on floor.