V PIZZA AND FLASK & CANNON

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. Observed dish machine at bar reading 0ppm chlorine. Person in charge dumped and refilled water and retested at 50ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed wine glasses in bar dish machine while sanitizer was at 0ppm chlorine. Person in charge reran dishes through dish machine at 50ppm chlorine. Corrected On-Site

High Priority - Live, small flying insects found Observed one live flying insect flying around pizza make line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station in prep area blocked by speed rack and fan. Person in charge unblocked hand washing station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station at front counter used to store sani bucket. Person in charge removed sani bucket from hand washing station. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris in prep area.

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. In use dish machine at bar reading 10pm, tube pushed down in sanitizer bucket and machine ran multiple times and retested at 100ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom, employee corrected during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cut lettuce, cut tomatoes, and shredded Gruyére in ice baths around front counter/pizza ovens. Manager wrote in items on procedures. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service prep employee with no beard guard

Basic - Old food stuck to clean dishware/utensils. Old labels on exterior of cleaned containers.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed wood floors in dry goods / ice machine area. Upstairs. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into work and began to handle clean equipment without washing hands first.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Soiled exterior of soda line in ice bin touching drink ice at bar area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (119F, 109F - Hot Holding) in steam wells on cook line, per employee Ari area was previously heated and placed in wells less then 1 hour prior marinara placed back in oven to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute of ice machine at drink station in dining area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager not able to find any written procedures for their cheese, wings, and pasta held on 6 hour time frame between the pizza ovens. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under tables on cook line. Around bag in box soda rack on second floor. Around ice machine on second floor. Also fan guards of condenser in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of soda line in ice bin at bar area.

Basic - Reuse of single-service or single-use articles. Employee cutting limes from box at bar area, per employee limes have already been washed and placed back into original box.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed wood floors on second floor where drinks, dry food goods, and ice machine area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets and triple sink reading 0ppm, manager remade and retested at 150ppm for all. Corrected On-Site

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. Both dishwasher machine in ware washing area and bar area reading 0ppm, manager changed sinister solution and ran multiple times, retest both at 100ppm. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in prep area touched hair with bare hands then continued to handle clean equipment without washing hands between tasks.

High Priority - Food stored in ice used for drinks. See stop sale. Bottle of juice stored in ice bin at end of bar area used for drinks per employee, employee discarded ice and moved bottle. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of juice stored in ice bin at end of bar area used for drinks per employee, employee discarded ice and moved bottle.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (50F - Cold Holding) in large bin in walk in cooler, per manager wings where made at satellite prep kitchen and brought to store approximately 2 hours prior, lid removed from container Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked onions (120F - Cooling, after 1 hour 100F) placed on speed rack directly under sheet pan in large, deep pan in walk in cooler, sheet pan over onions removed. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No one is able to find any written procedures.

Basic - Clean linens stored on floor. In the storage space under the stairwell, clean linens stored on the floor. Operator going to relocate to a shelf.