COLEY'S PIZZA LLC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (105F - Hot Holding) in kitchen. Per operator, food held out of temperature for approximately 1 hour. Operator had cook put sauce on stovetop to reheat to 165F for hot holding. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to operator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle, containing blue disinfectant, stored at front counter. Operator labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two employee personal bag stored on canned food rack in back area of kitchen. Employee removed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grilled chicken, made two days ago. Employee dated. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up inside small reach in freezer.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Small -Reach in freezer-self customer area. Commercially processed, sold on site, missing label. Manager removed from self service area. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (102F - Hot Holding); meat balls (110F - Hot Holding), per employee food hot held less than two hours, employee reheated on the stove to (166F) Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), observed sanitizer hose not working properly, employee made new solution, chlorine sanitizer at 100 ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips

High Priority - Dented/rusted cans present. Two dented cans of pineapple chunks on storage rack, employee removed and placed separated to return. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed black watch from his wrist. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and mix (58F - Cold Holding),observed container left to ambient temperature, per operator food held less than two hours, operator placed on lower cooler, for a quick chill. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza by the slice, per operator pizza made at 1:00 pm, manager wrote time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat balls (112F - Hot Holding); marinara sauce (110F - Hot Holding), per operator food hot held less than 2 two hours, operator reheated stove to 170F Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing degreaser, employee labeled. Corrected On-Site

Basic - Food stored on floor. -WIC several gallons of mayonnaise. -container of chicken wings.

Basic - Wet mop not stored in a manner to allow the mop to dry. Seating on bucket, Employee remand stored properly Corrected On-Site

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed 8 slices of pizza from 3 different trays of pizza.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed 8 slices of pizza from 3 different trays of pizza .

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. WIC- several containers of food. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Employee printed and posted. Corrected On-Site

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. 4 slices of cheese pizza

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. 4 slices of cheese pizza

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixing dough machine

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Selling pizza by the slice, form provided to operator

Basic - Food stored on floor. Container of breaded flour. Employee stored properly Corrected On-Site