BLUE MOON PIZZA

Observed the following TCS cold holding foods above 41F in prep top cooler in main kitchen: chicken wings (60f) Observed the following TCS cold holding foods above 41F in prep top cooler in the front food service area: spicy ranch(61f) shredded cheese(50f) fresh milk (55f) CA: All TCS foods cold holding shall be maintained at 41for below COS: Food discarded

Observed employee eating wings at front food service/hostess area.

Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

PIC: EHS told PIC and employee removed food.

Observed the following food items uncovered and exposed to overhead contamination on the prep top cooler line in the front food service: chicken tenders, bacon bits, onions, black seasoning, cilantro. Observed chicken wings uncovered and exposed to overhead contamination in the bottom of prep top cooler in the main kitchen. CA: All food shall be covered and protected from overhead contamination COS: all food listed was covered

Observed the following TCS cold holding foods above 41F in preptop cooler in main kitchen: shredded cheese (51F), sliced chicken (46F), ham (44F) spinach (46F) ground beef (45F) Observed the following TCS cold holding foods above 41F in the reach in cooler in the main kitchen: Ground beef(46F), shredded daiya cheese (52F), Grandma sauce (44F). Observed the following TCS cold holding foods above 41F in the back prep top cooler in the main kitchen: romaine lettuce(48F) diced tomatoes(45F) sliced chicken (48F) Blue cheese crumbles (45F). Observed Chicken wings in back reach in cooler above 41F (48F) C/A: ALL TCS COLD HOLDING FOODS SHALL BE MAINTAINED AT 41F OR BELOW COS: Food was discarded and replaced with food at 40f or below.

Observed multiple cheese pizzas on racks at the pizza station and marinara sauce being held out at room temperature without time/date stamps or a means to indicate the initial or discard time, regarding time as a public health control. Facility also does not have written procedures. C/A: For items placed on time as a public health control, the facility must have a written policy along with providing a means for identifying the initial or discard time. Product must be discarded or used within 4 hours. COS: Food Discarded

PIC unable to provide written Key drop delivery agreement for TCS foods when no one is present.

CA: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required

EHS will give PIC 10 days to provide written key drop delivery agreement between blue moon and the distributor.

Observed multiple unlabeled spray bottles of chemicals, taken from bulk supply, in the front service area of the bar. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled chemical spray bottles

Observed bar dish machine dispensing sanitizer at 10 ppm. CA: Sanitizer must be dispensing at 50-100 ppm (Chlorine) for dish machine. Note: PIC will use main dish machine until calibrated/fixed.