RIVERSIDE PIZZA

6-2: .04(6)(h)Observed that the precooked lunch meat ham, luch meat turkey and canned black olives were not discarded within 7 days of opening in the bottom of the open top prep cooler.THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Person in charge discarded the ham, turkey and canned black olives.//

10D: .04(4)(d)Observed multiple containers of food ( Butter, cinnamon, marinara, Italian seasoning, Parmesan, Lemon pepper, and flour) that did not have a label with the common food name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the food containers with the common food name.//

12B: .03(5)(j)Observed that the employee that was preparing dough had a beard that was longer than 1/2 inch that was not restrained with a beard net.// 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 (1/2"). (C) Corrective Actions: Person in charge had the employee put on a beard net.//

15A: .05(6)(a)Observed that the bottom of the open top prep cooler had excessive build up of ice.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15C: .05(7)(a)2,3Observed that the shelving in the walk-in cooler has an excessive accumulation of debris.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

4-2A: .04(4)(c)1(iv)Observed three boxes of lettuce, an open package of turkey lunch meat, a large container of cheese, and dough that was stored in the walk-in cooler without a cover.// Food must be protected from cross contamination by 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. (C) Corrective Actions: The person in charge covered all the open containers within the walk-in cooler.//

6-2: .04(6)(h)Observed precooked salami, ham, and green olives that were being held for more than seven days in the open top prep cooler. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION // A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Person in charge discarded the precooked salami, ham and green olives.//

14A: .04(4)(k)Observed in-use utensils handles touching the food in the Oregano, Garlic Powder, and lettuce.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Person in charge removed the utensils from the food containers.//

16B: .06(2)(r)A handwashing sink on the left side and the right side of the facility have pipes disconnected underneath and the water is pouring onto the floor. PERMIT SUSPENDED* // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

16B: .06(2)(r)Observed the pipes beneath the three compartment sink leaking.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17A: .07(5)(h)Observed the toilet and handwashing sink in the bathroom has excessive grime and needs to be cleaned.// Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

17D: .07(4)(b)Observed several employee clothing items ( hoodie, shirts, sweatshirts, pants) stored on top of single use items and next to the premade pizza boxes in the front of the facility.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Person in charge removed the clothing items from on top of the single use items and relocated the clothing items that were stored with the premade pizza boxes.//

6-2: .04(6)(h)Observed packaged deli ham and turkey that had a discard date of August 2, 2025. The inspection was performed on August 4, 2025.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Person in charge discarded the deli ham and deli turkey.//

12B: .03(5)(g)Observed the employee that was prepping food was wearing a bracelet.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed the bracelet and then washed hands before returning back to food prep.//

14B: .05(10)(e) 1,2,4Observed that clean, sanitized containers and pans were stacked wet on the clean shelf.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge recleaned and then sanitized the wet containers and pans. The containers and pans were allowed to air dry before stacking on the clean rack.//

15C: .05(7)(d)Observed the shelving under the flour and corn meal station to have an excess build up of food debris.THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2A: .03(2)(m)Facility could not prove in a verifiable manner their responsibility to the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(j)1&2Observed employee chewing gum while prepping food. Also observed and unapproved beverage container on top of prep table.// 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) *** Second Consecutive Violation *** Corrective Actions: Employee dispose of gum. Water bottle was relocated.//

6-2: .04(6)(g)Observed containers of precooked items such as Italian sausage, bacon, and beef, in the walk in cooler that did not have a label of when the food was prepared/opened.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food Items were discarded.//

10D: .04(4)(d)Observed sauces stored in the shelf next to boxing pizza station with no common name labeled on the working containers. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

15A: .05(6)(a)Handwashing sink in the kitchen next to reach in freezer does not work. 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)

15C: .05(7)(d)Exterior to walk in cooler door, dough machine, exterior of flour container, interior of reach in display cooler next to the drive-thru and exterior of pizza oven had an accumulation of food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17C: .07(5)(a),(b)1,2,3Walls and ceilings throughout the facility have accumulation of food debris. Sanitizer dispensing unit is not dispensing the correct quat concentration. 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)

18: .07(2)(m)Back door to the facility does not self close, door gets stuck. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)