Oz Pizza

Observed that there was no drain plug on the dumpster.511-6-1.06(5)(o)(p)Drains in dumpsters shall have drain plugs in place.C/A Advised manager to have the plug installed.

Observed that the sanitizer test strips were expired.511-6-1.05(3)(b)(c)A test kit or other device that accurately measures sanitizer concentration shall be provided.C/A The manager will order this item.

Observed 3 dented cans among other ready to use food cans. 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. PIC discarded cans.

Observed Warewashing, Automatic Dispensing of Detergents and Sanitizers is not dispensing chemical sanitizer properly. 511-6-1.05(2)- Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. PIC advised to have the dispenser fixed or swap the gallon.

Observed Cookies at Cash Register in Display Case specific Labeled Puris Bakery from Douglasville ,Ga Facility has a cottage food License not wholesale. See Pictures in Attachment. 511-6-1.04(2)(a) - Compliance w/ Food Law (P, Pf,) (2) Source.

(a) Compliance with Food Law.

1. Food shall be obtained from sources that comply with law. P

2. Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment. P Corrective action PIC removed Product from Display Case for resale.

Observed failure to properly cover food stored in the walk in cooler. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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; PIC placed covers over Bacon bites and Chicken in walk in cooler.

Observed pans stacked as clean with water in-between. Observed employee drying pizza pans with cloth. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC was educated on proper use of towels. Employee was instructed to stop drying pans.

Observed single service cup used as scoop in yeast and Parmesan cheese. Single-service and single-use articles may not be reused. Cups were removed. Additionally scoops must have handles.

Observed Shelves in walk in cooler build up and debris, outside of the microwave and multiple area’s throughout main kitchen. 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. PIC will have those walk in cooler and Microwave area’s cleaned in 72 hours hence 12/4/2023.

Observed brown ceiling’s , brown wall’s area’s dirty with grease and build up on the Base board. Tomatoe sauce on walls as well.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC will have said above area’s cleaned.

Observed 2 dented cans among other ready to use food cans. 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. PIC discarded cans.

Observed several TCS food items stored in prep top cooler above 41 degrees. Observed cooked chicken at 44F, tomatoes 44 F, and cheese and 50F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Advised PIC to use time to hold foods in prep top cooler and discard every 4 hours the left over, and also to keep a time log of each food item.

Observed baked pizza on standing rack at 71 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Advised PIC to use time to hold pizza on a stand with time stickers when each pizza was made and also keep a daily time Log.

Observed PIC using time control to hold Pizza a rack without any evidence of time record. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. PIC will correct violation immediately by keeping record of time.

Observed failure to properly cover food stored in the reach in coolers located beneath the prep top coolers. 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. PIC instructed to cover food.

Observed employees on pizza line and prep cooler with no hair restraint (beard guard) at the time of inspection. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed inadequate light in walk in cooler. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. PIC will install a stronger light or move things around, otherwise, install a better light or another light in a different location in the cooler.