Bryan's Place Pizza - Pasta

The inspection report was not posted. Corrective action: Post the most current inspection report within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed pizza slicer stored in room temperature water between uses. COS: PIC pulled for wash. Corrective action advised PIC to store slicer in clean dry container between uses and wash, rinse, and sanitize every four hours or more frequently if needed.

Observed expired Food Manager Certification. Advised PIC to renew certification asap.

Observed 3-compartment sink with less than 150ppm QAC sanitization solution. COS- sink was drained and solution remade, solution reading 300ppm QAC. Advised PIC ideal water temperature for QAC sanitization solution is 70F degrees, and to discontinue using hot water for QAC sanitization solution.

Observed dining tables being cleaning with Fabulous. COS- QAC sanitization solution was mixed into spray bottle to use with a clean paper towel to sanitize dining tables. Advised PIC dining tables are food contact surfaces and advised of the methods for dining table sanitization: Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

Observed unlabeled spray bottle of chemicals. COS- spray bottles were labeled during the inspection. Advised PIC to always label spray bottles.

Observed employee beverage and phone on the top of the sandwich prep cooler. Advised PIC to designate a location for employee belongs.

Handsink block by utensils stored in handsink and fan in front of handsink. COS PIC removed utensils and fan. Advised PIC A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Observed blocks of cheese stored uncovered in walk-in cooler when not actively cooling. COS PIC covered cheese. Advised PIC 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.

Rear door of kitchen propped open. COS PIC closed door. Advised PIC 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Utensils used to scoop food product stored in room temp water. COS PIC pulled for wash. Advised PIC to store utensils between use in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes or In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed stored utensils with eating end up instead of being inverted. COS PIC pulled for rewash. Advised PI all stored utensils should be inverted.

Observed food in noncommercial grade/unapproved containers. Advised PIC General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Walls and bases of floor need detailed cleaning. Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed employee belonging touching food product in walk-in cooler. COS PIC relocated. Advised PIC to Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.