RIVERSIDE PIZZA

6-1C: .04(6)(d)Observed several containers of shredded cheese prepared the night before or earlier that did not cool to 41F. Observed sausage and chicken in prep top cooler not cooling at a rate sufficient to reach 41F within 4 hours after being portioned.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Cheese was discarded. Sausage and chicken was moved to bottom of prep cooler to cool more quickly.//

11A: .04(6)(e)Observed shredded cheese cooling in large, tightly packed containers with tight-fitting lids.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on proper cooling methods such as using smaller containers, leaving food loosely covered, and spacing food apart to allow for rapid cooling.//

14B: .05(10)(e) 1,2,4Observed several metal pans stored as clean and stacked wet. SECOND CONSECUTIVE VIOLATION.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that employee had been informed of their responsibility to report certain symptoms and illnesses. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// 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) Corrective Actions: Employee signed an employee health agreement during inspection.//

4-2B: .05(7)(a)1Observed several metal pans stored as clean with food debris present on the food contact surfaces.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

13A: .02(1)(d)Observed the most recent inspection report was located behind a large napkin holder where it cannot be seen without moving the napkin holder.// 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: Please post today's inspection report in public view.//

14B: .05(10)(e) 1,2,4Observed several metal and plastic containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were washed, rinsed, and sanitized again.//

15C: .05(7)(a)2,3Observed the following nonfood-contact surfaces with accumulation of debris: gaskets on bottom doors of prep coolers, inside bottom of prep cooler, bottom of standing freezer, nonfood-contact surfaces of can opener, gaskets and door frame of walk-in cooler door, dry storage rack at back of kitchen, drying rack in warewashing area, and top of flour container.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed ceiling tile missing in back area of 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)

18: .07(5)(k)Observed small flying insects in back of kitchen.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

1-2A: .03(2)(a)-(l), (n)Facility receives key drop deliveries overnight but person in charge could not provide written agreement with entity performing key drop deliveries. Temperatures of food items were not recorded on the most recent invoice from a key drop delivery. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that both food employees on site were informed of their responsibility to report certain symptoms and illnesses. 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) Corrective Actions: Employees signed a copy of the employee health agreement.

2-2D: .06(2)(c)Observed handwashing sink at front of kitchen does not provide hot water at least 100F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

6-1A: .04(6)(f)Observed several foods cold holding above 41F (see temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.