BLAZE PIZZA #1270

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hat on head and did not wash hands.

Basic - Floor soiled/has accumulation of debris. In mixer area and walk-in cooler.

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.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit on the front line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch.

Basic - Light out over the three compartment sink..

Basic - No conspicuously located ambient air temperature thermometer in holding unit on the front line in front of the pizza press machine. Manager placed a thermometer in the holding unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in front of the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust where the pizza boxes is kept.

Basic - Working containers of food removed from original container not identified by common name next to the bottle of Vegalene is stored. Manager placed labeled on the yeast container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bakers rack.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Rinse compartment in triple sink was set up with sanitizer water. Sink was drained and set up for rinse only. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs at 48F, chicken at 53F, less than four hours. Transferred to colder cooler. Corrective Action Taken

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for cheese. Corrected On-Site

Basic - Wall soiled with mold like substance. Triple sink area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in cheese. Properly stored during inspection. Corrected On-Site