HENRY'S PIZZA

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. 0ppm, operator stated calling technician for dish-machine, 3 compartment currently set up for sanitizing

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked meat/sauce inside walk in. Operator corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made tomato sauce, 56F less than 45 minutes stated operator, placed back into refrigerator

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. Corrected On-Site

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.

Basic - Accumulation of dead or trapped insects in control devices. -underneath dish machine

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. -large white cutting board in back

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top prep table

Basic - Exterior door has a gap at the threshold that opens to the outside.

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. -0ppm, sanitizer requires refill. Manager stated ecolab due ti refill, must use 3 compartment sink for sanitizing equipment/utensils/pans

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw philly beef stored above spinach, manager corrected Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. -cheesecake

Basic - Objectionable odors in bathroom or other areas of the establishment. -operator stated city performing treatment on pipes causing odor in establishment

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. 0ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs 47-49F, manager stated recently thawed above stove less than 30 minutes prior, advised not to thaw frozen food at room temperature

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -freezer gaskets

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef 46F inside makeline cooler down below, less than 1 hour.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, corrected to 200ppm Corrected On-Site