JOTO'S PIZZA

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine

Basic - Cutting board has cut marks and is no longer cleanable. Deli cooler

Basic - Equipment in poor repair. Torn plastic curtains in walk in cooler repaired with duct tape

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (48F - Cold Holding), moved to freezer Corrective Action Taken

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Individually portions of lasagna in freezer, prepared on 8/11

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair plastic curtains in walk in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups above ice machine

Basic - Floor soiled/has accumulation of debris. Under dry storage shelves in rear of restaurant Accumulation of grease under fryers

Basic - Food stored on floor. Bag of onions on floor in walk in cooler, moved to shelf Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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 sauce at front counter, time mark added Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to locate chlorine test kit during inspection

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in garlic seasoning bin

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over wood prep table, removed Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter at 12:48pm a. diced sausage (46F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in kitchen is stained.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located at front counter. Repeat Violation

Basic - Equipment in poor repair. Shelves near meat slicer are rusted. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. From shelf in dry-storage room a. Two #10 cans of ripe olives are dented at seams.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam baine at 11:17am Operator placed in oven to re heat. Re temp at 11:45am a. meatballs in tomato sauce (124F - Hot Holding) 187f Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle stored on drain board containing toxic blue substance not labeled. Operator labeled bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Damaged/spoiled/recalled food not properly segregated. From shelf in dry-storage room a. Two #10 cans of ripe olives are dented at seams.

Basic - Equipment in poor repair. Shelves with meat slicer is stored are rusted.

Basic - Food stored on floor. 5 gallon container of pickles stored on floor in walk-in cooler. Operator placed item on shelf. Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Flour stored in container in dry-storage area not labeled. 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. Emailed operator cleanup plan.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda-machine at front counter nozzle station

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used for other purposes, evident with ice dumped inside bowl.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located at front counter. Operator installed paper towels. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on shelves above prep table and shelves in dry-storage room.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at front counter. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dishmachine interior

Basic - Accumulation of debris on exterior of warewashing machine. Dishmachine exterior.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dry-storage area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sheets pans stored on top of garbage can in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table near pizza oven

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal carrier stored above prep table next to floor mixer.

Basic - Floor soiled/has accumulation of debris. In kitchen

Basic - Food stored on floor. Bag of flour stored on floor next to floor mixer.

Basic - Hole in or other damage to wall. Hole/damage to wall above pizza oven. Hole in wall in chemical room.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in dry-storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen and front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers and Gaskets on walk-in cooler located at front counter.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready-to-eat in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in oven and dish area.

Basic - Working containers of food removed from original container not identified by common name. Seasoning stored in ziplock bags in dry-storage area not identified by common name.

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in kitchen tested at 0 ppm. Operator was able to get machine running properly and sanitizer tested at 100ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red sauce with meatballs (121F - Hot Holding) employee reheated meatballs in oven to 172F. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made more than 24 hours prior. Operator labeled with yesterday's date. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at front counter shows mold like substance in interior.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red sauce (70F - Cold Holding);Operator disposed of approximately a half Gallon of red sauce. temped at 3:10; feta cheese (70F - Cold Holding)temped at 3:10;operator moved to freezer, retemped at 4:12 at 43F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red sauce, temped at 3:20 (129F - Hot Holding); retemped at 3:56 at 167F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sink in kitchen next to wooden prep table. Operator replaced paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue liquid in spray bottle in dish area. Operator labeled as degreaser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup in tuna salad on rear cook line. Employee moved cup out of tuna salad. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in kitchen dishwasher area show staining and grooved cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in rear of kitchen next to the walk-in cooler. Employee moved drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys above prep table in rear of kitchen by the walk-in cooler. Employee moved the items to proper storage place. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee on cook line had no hair restraint.

Basic - Equipment in poor repair. Torn gasket on two door deli cooler behind the pizza oven. Torn gasket on walk-in cooler door. Torn gaskets on stand up , glass door cooler in rear prep area by the freezers

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of white microwave, behind the two door deli cooler shows accumulation of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two door deli cooler and walk-in cooler shows accumulation of debris. Hoods above fryer sows excessive accumulation of grease and debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked sausage in glass reach in cooler next to fryers. Manager discarded raw eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Manager cleaned can opener blade during time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior white chute of ice machine soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table. Manager removed drink from back prep table. Corrected On-Site

Basic - Food stored on floor. Bucket of pickets and bottles of soda stored on floor in walk in cooler. Manager put items on shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in sandwich make area soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior and shelves of reach in cooler in sandwich make area soiled with food debris. Employee cleaned cooled during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked meats in glass cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 47°f, in reach in cooler.

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. Sliced ham and sliced turkey in reachin glass cooler. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in diced tomatoes container in walk in cooler.

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

Basic - Food stored on floor. Food buckets on floor in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza make table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area.

Basic - shelves with rust that has pitted the surface. Pizza make area, microwave shelf.