Night Owl Pizza

Observed the establishment failed to follow TPHC guidelines for their pizza sauce. They failed to have a log or display of when the sauce was originally set out and when it shall be discarded. COS: PIC applied a sticker to the container to display the start time and discard time. if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.

Observed in the back main kitchen several dented can loaded on the rack with other canned goods used for service. COS: PIC removed the cans that were found and sat aside for them to receive credit for. Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Observed the establishment failed to follow TPHC guidelines for their pizza sauce. They failed to have a log or display of when the sauce was originally set out and when it shall be discarded. COS: PIC applied a sticker to the container to display the start time and discard time. if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

Observed the can opener of the back kitchen area was saturated with old food build up on the blade. COS: PIC removed the can opener to be clean and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed a bottle of Purell sanitizer stored above the prep top cooler. COS- chemical was moved to chemical shelf. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed debris in the gaskets In the prep top cooler and debris at the bottom of the RIF. COS- equipment was cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.