Aria Pizza

Observed Time/temperature Control for Safety (TCS) food items in the prep top cooler: Cooked wings (47F), Grilled chicken chunks (45F), and steak (45F) above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Remove the food items and place them inside the walk in cooler to cool.

Observed the handsink in the food prep area inoperable. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Call plumber and get it repaired ASAP.

Observed no soap at the handwashing sink in the front near the oven. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Replace soap ASAP.

Observed no paper towels at the hand washing sink in near the oven. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Replace the paper towels inside the dispenser ASAP.

Observed an employee prepping pizzas without a beard restraint. 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. Wear a beard restraint while actively prepping food.

Observed the handsink in the food prep area inoperable. Person in charge (PIC) states that it has been out of service for a week. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Call plumber and get it repaired ASAP.

Observed Time/temperature control for safety (TCS) food items in the prep top cooler: Marinara sauce (48 F), Fresh Mozzarella (50 F), pork sausage crumbs (43 F), and chopped chicken (49 F). The ambient air temperature of the unit is 41 F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Remove the food items and place them inside the walk in cooler. I recommend using stainless steel food containers to store the food items.

Observed Marinara sauce (119 F), and meatballs (89 F) hot holding inside the steam well below 135 F. Per the person in charge the food items were inside the unit for 30 minutes. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F. COS: Person in charge adjusted the steam well to a higher temperature.

Observed a container of sugar being stored directly on the floor without a lid. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination and At least 6 inches (15 cm) above the floor.

Observed Time/temperature control for safety (TCS) food items on the prep top cooler: chopped chicken (48F), fresh mozzarella (46F), pepperoni (48F), and chicken wings (51F) not being held at 41F or below. The ambient air temperature of the unit is 40F. All time/temperature control for safety (TCS) foods being held cold shall be held at 41F or below. Person in charge (PIC) took the items and put them back into the walk-in cooler to cool down.

Observed the meatballs (110F) and the marinara sauce (126F) inside the steam well below 135F. The items were placed inside the unit at 10:00a.m. Possibly the heat setting was set too low. COS: Person in charge adjusted the heat setting on the unit.

Observed no hand soap at the handwashing sink near the 3 compartment sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Person in charge replaced the hand soap.

Observed dumpster lids and doors open with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Keep dumpster lids and doors closed at all times.

Observed 0 parts per million (ppm) of sanitizer solution inside the in use sanitizer bucket and sanitizer compartment in the ware-washing area. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows for quaternary ammonium compound solution shall: 150-400 ppm. Person in charge remade sanitizer to appropriate level.

Observed the ice chute on the self serving drink dispenser with brown/black buildup. Food and nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Wash, rinse and sanitize chute area.

Observed all three dumpsters with lids and doors open with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Ensure the dumpsters have the doors and lids closed at all times.

Observed a few items on the prep top cooler not being held at 41F or below with the unit's ambient temperature at 36F. All time/temperature control for safety (TCS) foods being held cold shall be held at 41F or below. Person in charge (PIC) took the items and put them back into the walk-in cooler to cool down.

Observed the bottom reach-in cooler on the prep line with missing/deteriorating seals on the doors that are not allowing the doors to be sealed shut. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the seals on the doors of the reach-in unit on the pizza prep line.

Observed all three outdoor dumpsters with the lids and doors open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Ensure that the dumpster lids and doors remain closed at all times.

Observed person in charge receive food delivery items and store items inside the walk-in cooler without taking temperatures. Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse. Please be sure to take temperatures of all time/temperature control for safety food (TCS).

Observed containers of sugar being stored without labels. 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. Please label all containers with the common name of food.

Observed an employee's pair of sneakers inside of a cardboard box being stored underneath the handwashing sink in the main kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Person in charge moved the employee's sneakers to the office.

Observed several time/temperature control for safety (TCS) foods inside the prep top cooler above 41°F: Diced Tomatoes 50°F, Sliced Tomatoes 55°F, Cut Lettuce 58°F, Spring Mix 50°F, and Shredded Cheddar 50°F. Ambient air temperature of the unit is 45°F. Per person in charge all food items were placed inside the unit around 9:30 this morning. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food discarded.

Observed establishment using chlorine and quaternary sanitizers but do not have any acceptable method to determine its strength levels. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase appropriate testing kit for both used sanitizers.