Karvelas Pizza Company, LLC

Observed dried dough inside stand mixer in back kitchen. Equipment should be cleaned and sanitized after usage. PIC cleaned equipment during inspection.

Observed food build up on fryers, under three compartment sink and behind hard-to-reach areas throughout main kitchen. Non-food contact surfaces should be cleaned frequently to prevent accumulation.

Observed employee food stored on prep table in front food service area. Employee items should be stored in a designated area to prevent contamination. Employee moved item during inspection.

Observed no hand dryer provisions in men's restroom. Each handwashing sink shall be provided with hand drying provisions. Paper towels refilled by manager during inspection.

Observed handwashing sink in main kitchen blocked by cooling rack and boxed food items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Employees relocated cooling rack and boxed food during inspection.

Observed multiple brooms and dustpans stored next to, and leaning against, handwash sink in main kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Dustpans and brooms relocated by employee during inspection.

Observed mechanical ware washing machine testing below minimum acceptable level during inspection. Three-compartment sink must be utilized until correct levels can be achieved.

Observed heavy buildup of food on multiple containers and lids in prep top unit. Food contact surfaces shall be clean to sight and touch. Containers replaced during inspection.

Observed multiple food items stored past their 7-day use-by date throughout main kitchen, including, in walk-in cooler: bleu cheese dressing 12/13, 12/20, and 12/22; in prep-top cooler: cooked onions 12/13, cooked bell peppers 12/20, cubed ham 12/13, and ready-to-eat beef 12/21; in reach-in cooler: sauce 12/20. All items discarded by employee during inspection.

Observed multiple prepared food items without date marking labels in main kitchen, including in reach-in cooler: tomatoes, marinara cups, and cheese; in prep-top: Pepperoni slices; and in front food service area: ketchup cups. Food discarded or labeled by employee during inspection.

Observed improperly stored mop during inspection. Mops shall be hung to dry after use. Employee relocated mop during inspection.

Observed employee drink stored on food prep surface of main kitchen and next to consumer sauce and buns in walk-in cooler. Employee items shall be stored in a designated area to prevent contamination. Employee relocated items during inspection.

Observed two bottles of unlabeled chemicals in main kitchen. Working container of chemicals shall be labeled with their common names. Bottles labeled during inspection.

Observed employee preparing french fry fryer baskets with fry bucket placed directly on the floor. Food shall be off the floor to prevent contamination during preparation.

Observed water dripping from vent into pan and pooling on the floor of the walk-in cooler. Repairs have been scheduled and adjustments will be made to properly collect water from vent.

Observed cardboard box containing container of cooking oil stored in vegetable sink during inspection. Vegetable sink shall be used to wash fruits and vegetables only. Box relocated during inspection.

Observed sausage in bulk containers with the temperatures of 85F and 47F in the walk-in-cooler not reaching safe cold holding temperatures of 41F or below. Food items discarded during inspection.

Observed heavy build up on multiple condiment bottles on food prep-top surface and reach-in-cooler. Bottle tops cleaned during inspection.

Observed sanitizing solution stored next to consumer food and food contact equipment in main kitchen area. Solution relocated during inspection.

Observed no current permit posted during inspection.

Observed no current inspection posted during inspection. Inspection should be printed and posted within 15ft of entrance at a height of 5-7ft above the floor.

Observed no chlorine test strips to measure proper chlorine concentration during inspection. Test strips should be available to test warewashing equipment.

Observed employee drink stored next to food contact equipment in main kitchen area, employee jacket stored on dry food storage shelf, and soiled aprons stored on dry goods cart during inspection. Employee items relocated to designated employee area during inspection.