ROUND TABLE PIZZA

Observed a jacket stored on a food storage rack near the back preparation sink. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed an accumulation of dust/grime throughout the fan guard in the walk in cooler [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed a plastic sauce container used as a scoop for the cheese at the pizza preparation line. [CA] Use approved equipment with a designated handle for the dispensing of food to avoid cross contamination.

Observed an accumulation of grime and food debris at the following locations - Throughout the main pizza preparation area - Throughout the dough preparation station [CA] Walls and/or floors in food preparation area shall be kept clean.

Observed multiple live fruit flies at the back warewashing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

1. Both of the only available hand washing stations at the back warewashing and back preparation areas did not have operable paper towel dispensers. 2. Soap was not available at the handwashing station at the warewashing area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Paper towels were replaced at both dispensers and hand soap was set at the warewashing area.

At the 3-compartment sink, measured the sanitizer concentration at 0 ppm. The sanitizer dispenser does not appear to be working. No active warewashing during inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC manually added the quaternary ammonium sanitizer container to the 3-compartment sink to set up the sanitizing compartment. New sanitizer concentration measured at 300 ppm.

At the salad bar, measured mozzarella cheese and boiled egg from 44-49F. See measured observations. Per PIC, the salad bar was stocked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] PIC adjusted the temperature of the refrigeration unit to 41F to facilitate rapid cooling.

Observed multiple large gaps in the ceiling due to missing panels. Per PIC, facility is undergoing construction in relation to the pipes. [CA] Seal all gaps in the ceiling. Facility shall be fully enclosed at all times to prevent pest harborage and entrance.

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