E KE PIZZA

Observed burrata cheese in prep unit #1 of front food service temp above 41F. Observed prosciutto in prep unit #2 of front food service temp above 41F.
C/A: 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. COS: Burrata cheese and prosciutto discarded.

Observed containers of meat sauce, chicken, and cheese stored uncovered in reach in cooler of front food service. Observed containers of seasonings uncovered on counter of front food service. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food items covered.

Observed black build up on the inside of the ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has 10 days to clean and sanitize ice machine.

The sanitizer bucket stored on the front prep line tested at 0PPM for QAC. A sanitizer bucket was not available inside the food prep areas of the kitchen. CA Sanitizer buckets must be available inside food prep areas and the concentration of the sanitizer must test at 200ppm for QAC or 50ppm for bleach. COS The sanitizer buckets tested at 200ppm for QAC.

Several packages of water and soda was observed stored directly on the floor behind the register and inside the kitchen. CA Beverages must be stored 6-inches off the floor to prevent contamination. COS The beverages were stored 6 inches off the floor.

Several damp wiping cloths were observed stored on the countertops and hand sink throughout the front prep line and kitchen. CA Wiping cloths must be stored inside the sanitizer bucket when not in use to prevent contamination. COS The wiping cloths were stored inside the sanitizer buckets.

The sanitizer bucket stored on the front prep line tested at 0ppm for sanitizer solution. A sanitizer bucket was not available inside the food prep areas of the kitchen. CA Sanitizer buckets must be available inside food prep areas and the concentration of the sanitizer must test at 200ppm for QAC or 50ppm for bleach. COS The sanitizer buckets tested at 200ppm for QAC.

Several bottles that contain oil, vinegar and other food items were observed stored on the countertops on the front prep line. CA Any food item or chemical transferred out of its original container and stored inside a food grade container must be labeled to properly identify the food item.

Several damp wiping cloths were observed stored on the countertops throughout the front prep line and kitchen. CA Wiping cloths must be stored inside the sanitizer bucket to prevent contamination.