PIZZA MANIA

4-2B: .05(8)(a)Wares were cleaned and rinsed but not sanitized. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: The wares were sanitized.

10D: .04(8)(b)Several packages of cooked carrots were observed with an expiration date of October 2025. 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) Corrective Actions: The foods were discarded.

2-2A: .03(2)(m)The Employee Health Agreement form was not provided for the selected employee. 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: The requirements were reviewed with the employee, and the form has been signed.

2-2B: .03(5)(j)1&2Employees drink from the water bottle and soda can in the preparation area. 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: The containers were removed.

2-2D: .03(5)(d)The employee washed hands at the 3-compartment warewashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The employee washed hands at the handwashing sink.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken wings and ground chicken were stored above cooked potatoes, and raw chicken was stored above noodles in the reach-in cooler. The employee handled raw chicken patties, then lettuce and tomato, without changing gloves. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The foods were relocated, and the items were discarded in lieu of cooking.

12B: .03(5)(i)Employees were preparing chicken patties and tomatoes without wearing hair restraints. 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: The employees donned hair nets.

2-2B: .03(5)(j)1&2Employer eating a wafer in the preparation area and employees drink from the water bottles in the preparation area. 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: The water bottles have been removed, and all eating activities have been discontinued.

2-2D: .06(2)(o)Both handwashing sinks are being used for storage, and the front handwashing sink is currently blocked. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)

4-2B: .05(7)(a)1The can opener and storage lids are stored with food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(g)Cooked vegetables and meats, prepared 1-2 days ago, do not have preparation dates. 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: The employee dated the foods.

15B: .05(3)(h),(i)Test strips could not be located. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)