ROUND TABLE PIZZA #1342

1) Food Safety Manager Certificate is unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Food handler cards for actively working employees are unavailable for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

In the walk-in cooler, observed bags of onions stored directly on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed utensils stored inside the handwash sink nearby the mechanical dishwasher. [CA] Handwash stations shall be unobstructed and fully accessible at all times.

Facility lacks sanitizer test strips for quaternary ammonia sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed pressurized cylinder tanks are free standing and not securely stored. [CA] Pressurized cylinder tanks shall be securely fastened to a rigid structure.

1) Measured the ambient temperature of the preparation unit at 56F. Per PIC, the unit has been broken for a few days and facility has submitted ticket for repairs. [CA] Refrigeration units shall keep foods at 41F or below. Discontinue storage of Potentially Hazardous foods until the unit is repaired. 2) Observed the use of domestic freezer to store foods in the kitchen. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Measured the chlorine sanitizer concentration in the mechanical dishwasher at 0 ppm during active warewashing. Measured the quaternary ammonia sanitizer concentration at the dispenser at the 3-compartment sink at 0 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of at least 50 ppm, or as per manufacturer's specifications. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC manually filled the 3-compartment sink with the chlorine dishwasher solution. Dishes were rewashed, rinsed, and sanitized during inspection. NOTE: Observed the storage of scented bleach on-site. Discontinue the use of scented or unapproved products on food-contact surfaces.

1) Observed multiple gaps in the ceiling above the mechanical dishwasher, and in the wall of the walk-in cooler due to missing paneling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed unused, broken ice machine stored inside the kitchen area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

1) In the preparation unit, measured mozzarella cheese and wings from 57-61F. Per PIC, foods were recently moved to the preparation unit. (Measured ambient temperature of this unit at 57F.) [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods in the preparation unit were relocated to the neighboring, functional preparation unit to facilitate rapid cooling. 2) At the salad bar, measured macaroni and potato salad at 52F. Per PIC, foods were moved to the salad bar approximately 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC discarded and changed out all the items at the salad bar during inspection. Completed TPHC documentation for items at the salad bar during inspection.

Observed accumulation of dust in the ventilation hood above the cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE FOR MANAGERS.

FOUND A COUPLE OF CO2 TANKS NOT FASTENED TO A RIGID STRUCTURE. [CA] FASTEN CO2 TANKS.

FOUND THE MOP IN THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.