ROUNDABOUT PIZZA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico 49f, sliced tomatoes 49f, chopped lettuce 50f, feta 49f, found in sandwich/salad cooler. Top of unit not holding temp. Items left in top unit overnight. Items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 49f, sliced tomatoes 49f, chopped lettuce 50f, feta 49f, found in sandwich/salad cooler. Top of unit not holding temp. Items left in top unit overnight. Items discarded.

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. Cooked pizza no time mark. Time adjusted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beans 98f, holding.

High Priority - Dented/rusted cans present. See stop sale. One can artichoke hearts dented on seam.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 50f, shredded cheese 51f, diced ham 50f, feta 52f, sliced tomatoes 51f, raw sausage 50f, pizza make table.

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. Deli turkey and deli roast beef. Repeat Violation

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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Verbiage added to menu board to specifically call out items containing raw ingredients. Corrected On-Site

Intermediate - No cleaning agent provided in wash compartment of sink.

Intermediate - No soap provided at handwash sink. Three hand sinks. Corrected On-Site

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Spoke to operator regarding correct order.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/2 can of opened artichokes found on dry storage shelf at 76f, item discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 46f, sliced Swiss 46f, sliced turkey 44f, sandwich reach in cooler. 1/2 can of opened artichokes found on dry storage shelf at 76f, item discarded.

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. Time mark adjusted for pizzas. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach and soap stored over clean utensils in dish area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Green scrub pads in hand sink in dish area. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items tuna and salmon not identified on menu board. 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 rice no date mark. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in flour.

Basic - Ice buildup in walk-in freezer floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice spoon.

Basic - Working containers of food removed from original container not identified by common name. Flour like substance in round container no label.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies observed in three compartment sink area not landing on any clean dish ware or food.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon with no parasite destruction or aquaculture's . All raw salmon pulled and put in walk in cooler not available for customers.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza held with no TIme as a public health control. Pizza at 78f, item discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza held with no time. Item discarded, pizza at 78f, .

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and raw salmon not called out on menu board.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for holding pizzas on line. Sent info to kitchen manager.

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Under three compartment sink.