RIVERSIDE PIZZA

12A: .04(4)(q)Observed multiple open containers of dough proofing on the floor and multiple bags of open on the floor. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person-in-charge (PIC) moved all food items to shelving or prep counters greater than 6 inches off the floor.

8-2B: .07(6)(c)Observed flour stored inside large mobile container under hanging cleaning chemicals next to backdoor. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC (Person in charge) relocated flour away from chemicals.

12A: .04(4)(q)Observed mixing flour and pizza dough stored on the floor of the walk in cooler. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC (Person in Charge) relocated foods stored on the floor 6" off the floor.

15A: .05(2)(h)Excessive flour debris observed on shelf under prep table. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours in the small prep cooler (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Corrective Actions: Foods discarded.

15A: .05(6)(a)The ambient air temperature of the small prep cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION

17C: .07(5)(a),(b)1,2,3Observed lots of food debris on the floors in the walk in cooler and kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2B: .04(4)(b)Observed open drinks and employee food being stored on top of food service items and on food prep areas. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All items relocated or discarded.

6-1A: .04(6)(f)Observed foods in sandwich cooler holding at temperatures greater than 41F Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items discarded.

13A: .02(1)(d)Observed most recent inspection report not posted The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Provided a copy of todays inspection report via email

15A: .05(6)(a)Observed sandwich cooler with an ambient air temperature greater than 41 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)