MR O1 EXTRAORDINARY PIZZA

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado at make line cooler Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken (46 - Cold Holding). Manager states held out for less than 1 hour during cooler cleaning.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - found house made pizza sauce 68f-72f in walk-in cooler stored in deep, large, closed containers. Advised operator to cool uncovered in sallow pans

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran the dishwasher several times and it turned test strip black Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the pizza station. Operates has stickers for four hours. Emailed operator time plan

Basic - Cutting board has cut marks and is no longer cleanable. Medium green cutting board