Kay's Pizza

Observed employee cell-phone stored directly on top of pizza prep top table.

RCA:Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.

Observed boxes of wings stored directly on the ground in the walk-in unit.

CA: PIC stored box of wings 6in above ground to prevent contamination.

Observed leaking from AC unit near the walk-in unit.

RCA: PIC stated a service request has been submitted. All physical facilities shall be maintained in good repair.

Observed employee actively using their phone while at pizza prep station.

RCA:Employees shall have designated areas for cell phone usage.

Observed multiple sauce containers without a label.

RCA: Food packaged in a food service establishment, should be labeled with a common name.

Observed gatorade bottle stored on top of prep table. Observed employee food stored in reach in cooler with store foods.

CA: PIC move items to an designated area. Employees shall have designated areas to store personal items to prevent contamination.

Observed path to hand wash sink in ware washing area to be obstructed by various equipment. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC cleared path to handwash sink.

Observed no current inspection report for facility posted in public view. CA: Ensure inspection report, permit and ServSafe certificate posted in public view.

Observed cooked chicken in top and bottom storage of prep top cooler to be 44F. Observed ambient temperature to be 43F. COS: All TCS foods held over 4 hours were tossed. TCS foods will not be stored in prep top cooler until cooler is serviced.

Observed employee cell phone stored in food preparation area on top of prep top cooler. RCA: Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed multiple sauces (garlic butter, ranch, blue cheese) sitting on countertop behind registers to be served to customers. See temp log below.

CA COS: Educated PIC to place sauces in reach in cooler.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed employee mixing marinara in container on floor of facility upon arrival into main kitchen.

RCA: 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed containers of marinara and box of brownies on floor of walk in cooler.

RCA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.