HOT ROCKS PIZZA

High Priority - Container of medicine improperly stored. One container of mineral oil and zinc supplements are stored on a shelf over kitchen prep table with deli slicer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee remove old gloves from hands and began to wear new gloves before first washing hands. Discussed with employee, proper hand washing after every glove change. Employee washed hands, then wore new gloves at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink faucet for red hose.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tzatziki sauce at front line reach in cooler not dated. Employee added date at time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed 2 employees wash hands at three compartment sink. Discussed with employee to wash hands only at designated handwashing sinks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to three compartment sinks blocked by a small reach in cooler. Employee unblocked handwashing sink at time of inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A form has been provided to the manager at time of inspection. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored on kitchen prep table next to deli slicer. 2 Employee personal beverages stored inside pizza make station reach in coolers. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. 1 container of frying oil stored on floor next to pizza oven. Several cases of sodas stored on floor at front register. 1 box of mozzarella cheese and breaded chicken are stored on floor inside walk-in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. 1 chef's knife stored between two kitchen prep table on front line cook.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Located on shelf near deli slicer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets are soiled.

Basic - Stored food not covered. Cooked wings, cut lettuce, and cut green bell peppers are not covered inside walk-in cooler.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed cucumbers, white mushrooms, and iceberg lettuce are stored over ready to eat pasta, cooked chicken, cooked sausage and canned mushrooms. Unwashed tomatoes, bell peppers, and spinach are stored over cut lettuce, cut green bell peppers, marinara sauce and cooked wings, all inside walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths are stored on top of kitchen prep table.

Basic - Working containers of food removed from original container not identified by common name. Multiple containers of squeeze bottle with liquid and sauces not labeled.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting Philly cheese steak sandwich without wearing gloves employee hand touch bread.

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. Employee wrote time on marker board at 10:30 am Corrected On-Site

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pizza station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks sitting on meat slicer cooks line cook rice

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees preparing pizza.

Basic - Food stored on floor. Raw chicken box sitting in pizza dough bin walk in cooler

Basic - Missing drain plug at dumpster.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef frozen sitting ontop of sauce cans. Employee removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of shredded mozzarella 53 F stored on top of the pizza prep cooler in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. A container of lasagna in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A opened bottled water stored on shelf over lasagna and shredded mozzarella in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease and dust.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well - Hot Holding: meatball 101 F, marinara 101 F, cheese sauce 103 F. Display case - pepperoni pizza slices (108F - Hot Holding). Operator reheating items at time of inspection, re temped: pizza slices 164 F, meatball 167 F, marinara 143 F, cheese sauce 143 F. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Unused reach-in cooler blocked access to hand wash sink next to three compartments sink, also 2 empty sauce bottles stored in the same hand wash sink. Operator removed bottles and relocated refrigerator away from hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, lasagna and grilled chicken breast in walk-in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease. Glass door freezer door and gasket soiled with old food debris under pizza prep table.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk-in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dented/rusted cans present. See stop sale. Observed a deep dent on a canned pineapple tidbits.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee exits bathroom and returned to kitchen, then handled a container of bread without wash hands. Discussed with employee, employee washed hands properly. Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee entered kitchen from outside, then engaged to working with food on cook line without wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pepperoni cheese pizza (112F - Hot Holding) in display hot box. Operator turned thermostat higher, re temp 124 F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by office blocked by sheet pan rack. Employee relocated rack. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with pink liquid stored on counter top in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 opened bottles of employee drinks on prep tables. Operator removed. Corrected On-Site

Basic - Food stored on floor. A container of pizza sauce stored on floor in walk-in cooler.

Basic - Stored food not covered. Cooked chicken wing in walk-in cooler.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside and returned to kitchen, engaged to work with food without washing hands. Discussed with operator, employee washed ands properly. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked sausage and various cooked food items in walk-in cooler.