Flippin Pizza

Observed no date marking for food in the salad prep top cooler and the tofu in the walk in fridge. PIC had an employee put date marks of these items.

Observed a tea kettle in on a prep top fridge in the grill prep area. PIC moved the kettle to her office.

Observed several containers of expired cheese in the facility.

Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

PIC discarded the items

Observed an adult German cockroach crawl behind boxes on the floor in the kitchen. EHS had PIC confirm that their vendor serviced the facility on 02/18/25.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC will contacted vendor for a visit to service the facility.

Observed an employee phone and air pods in cutting board fridge at the grill prep line.

1. 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.

PIC moved these items to an employee designated area.

Observed pizza being below the temperature range.

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. P

EHS provided a TPHC procedure

Chlorine sanitizer not at proper minimum strength for manual warewashing.

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) PIC will ensure that dishes are manually cleaned and sanitized. PIC will also contact their vendor to service the dishwasher

Observed curry dated 02/12.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

PIC discarded the curry.

Observed no handwashing signs in the bathroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC acquire and post handwashing signs.

Observed iodine test strips in the facility when the facility use chlorine dishwasher and chlorine in the 3C sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC will acquire chlorine test strips.

Observed a concentration of 0 ppm from the Chlorine dishwasher in the kitchen.

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

PIC will contact their vendor to service the dishwasher.