Fox's Pizza

Observed a carton of eggs being stored above cucumbers and cheese in reach in cooler in bar area at the time of this inspection. COS: moved to bottom of cooler. CA: Food shall be protected from cross contamination by storing raw unpasteurized shelled eggs in the bottom of cooler to avoid contamination.

Observed sanitizer bucket in bar area had a concentration of chlorine sanitizer solution below 10ppm at the time of this inspection. COS: Management will make new solution. CA: Chlorine sanitizer solution shall remain within the allowed range of 50 - 100 ppm.

Observed several stacks of clean dishes being stored with food contact area exposed in a shelve by pizza oven at the time of this inspection. COS: Inverted. CA: Clean dishes must be stored overed or inverted to avoid vertical contamination.

Observed a large box of single service items (cups) being stored directly on the floor in storage area by the bathrooms at the time of this inspection. COS: Removed from floor. CA: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles must be stored at least 6" above the ground.

Observed walk in cooler had a hole in the back wall underneath the cooling unit at the time of this inspection. CA: All physical facilities shall be kept in good repair to avoid contamination.

Observed a large container with pizza dough as well as a container with sliced tomatoes being stored uncovered in the walk in cooler at the time of this inspection. COS: Management covered items. CA: All food shall be stored covered to avoid vertical contamination.

Observed a chlorine sanitizer bucket with a concentration bellow the allowed 50 - 100 ppm at the bar area at the time of this inspection. COS: Manager will make a new sanitizer solution. CA: Chlorine sanitizer solution shall remain within the allowed range of 50 - 100 ppm to avoid contamination.

Observed a dead roach underneath soda fountain in the front service area at the time of this inspection. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed that facility did not have a means to measure water temperature of hot water dishwasher at the time of this inspection. CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed employee going between working with food to handling equipment (Walk-in cooler handle/door) and directly back to touching food items without changing gloves at the time of this inspection. COS: Manager stated that employee will be instructed on correct procedure. CA: Employees shall prevent contamination by hands or soiled gloves by changing gloves after handling potentially contaminated equipment or utensils.

Observed that front-side sanitizing bucket had a concentration above the allowed range for chlorine solution of 50 ppm to 100 ppm at the time of this inspection. COS: Manager stated that employees will be instructed on the correct way to manually prepare the sanitizing solution. CA: Chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet the required concentration range (50 ppm - 100 ppm for chlorine solution) to avoid contaminating surfaces.

Observed single service items being used as scoops in several spice containers, and also in a sauce container in the kitchen area at the time of this inspection. COS: Manager discarded single service items. CA: Single service items shall not be used/reused as scoops to prevent food-contact surfaces from being contaminated. Instructed owner to acquire scoops.

Observed that walk-in freezer's cooling unit was dripping on floor and had created a puddle inside walk-in freezer at the time of this inspection. CA: All physical facilities shall be kept in good repair to avoid contamination.

Observed the WI cooler cooling unit in the middle of the kitchen was dripping over several food boxes at the time of this inspection. CA: Instructed owner to contact repair technician to correct problem, and to refrain from storing food items underneath cooling unit while the problem is corrected.

Observed sanitizer bucket (with wiping cloths in it) behind bar was severely diluted at the time of this inspection. CA: All Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration between 50-100 ppm (chlorine sanitizer).

Observed SSIs being used as scoops for oregano and cajun alfredo sauce in the kitchen at the time of this inspection. COS: SSIs where removed from food items. CA: Instructed owner to acquire scoops and refrain from using SSIs as as coops in the future.

Observed during the course of this inspection that the facility had lasagna's made in house that had no date markings on them. COS: Management labeled the items with a 7 day use by date using the date of "Mon. Oct 31st" as the initial prep date. CA: Management stated that staff will be trained to properly label all foods held for more than 24 hours with a 7 day discard (use by) date starting from the day of preparation.

Observed during the course of this inspection that the facility did not have a thermometer in the walk in cooler located closest to the back door. CA: Management stated that all refrigeration units will be supplied with and internal thermometer that is easy to read.

Observed during the course of this inspection that a staff member "jacket" was being stored on a rack above clean dishes. COS: Management relocated the item to the managers office. CA: Management stated that staff will be trained to keep all excess clothing and non food service items away from clean utensils and where they cannot provide a contamination risk for food or food contact surfaces.

Observed during the course of this inspection that multiple soiled wiping cloths in the main kitchen area were not being stored in sanitizer solution. COS: Cloths were removed from use or put into sanitizer buckets. CA: Management stated that staff will be trained to store all cloths used for wiping up equipment surfaces in the main kitchen are stored in appropriate strength sanitizer solution.

Observed during the course of this inspection that a pot of loaded potato soup was being stored directly on a hot plate at 104 deg f, and a pot of marinara sauce was being store on top of another pot at 110 deg f. COS: Out of temp foods were discarded. CA: Management stated that the malfunctioning hot plate will not be used until it is repaired or replaced and that staff will be trained to hot hold foods directly in contact with the heating element not on top of other pots.

Observed during the course of this inspection that the facility dish machine was not being supplied an appropriate amount of chemical sanitizer. CA: Management stated that they will not use the dish machine until repairs are made and will use the 3 compartment sink with a bleach/water mix as their chemical sanitizer.

Observed during the course of this inspection that the facility soda fountain displayed significant buildup on a food contact surface portion of the machine. COS: Management had the surface cleaned and sanitized. CA: Management stated that the cleaning procedure for the machine will be adjusted to increase the frequency and intensity of cleaning.

Observed during the course of this inspection that the facility had a box of chicken wings and ground beef stored directly on the floor in the walk in cooler. COS: Foods were elevated onto shelves. CA: Management stated that staff will be trained to store all foods at least six inches off of the floor.

Observed during the course of this inspection that the facility did not have the latest inspection report displayed for the public. CA: Management stated that the latest inspection report will be displayed at all times for public viewing.

Observed during the course of this inspection that the facility had multiple handwashing sinks in the main kitchen without "Employees Must Wash Hands" signage. CA: Management stated that the appropriate signage will be acquired and displayed.

Observed during the course of this inspection that single service lids were being stored in the box directly on the floor in a side storage room and disposable utensil packs were being stored on the floor underneath the register.
CA: Management stated that staff will be trained to store all single service items at least 6 inches off of the floor.