LA REAL PIZZERIA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager failed to wash hands before putting on gloves and then engaged in food preparation. Coached manager on proper handwashing procedures.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household raid spray stored under the three compartment sink. Operator removed raid spray. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of the reach in cooler soiled.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked with a red cooler. Operator removed cooler. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler at the entrance of the kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation table next to drinks cooler. Observed at reach cooler near exit door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler across three compartment sink. Operator provided ambient thermometer for reach in cooler across the three compartment sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled near the coffee machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 10ppm. Operator added more chlorine final reading 50ppm. 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. Form was provided. Corrective Action Taken

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. Form was provided. Corrective Action Taken

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer solution at +200 ppm. Manager added water to get 100 ppm. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.