ROUND TABLE PIZZA

Water measured between 77F- 80F at both restroom hand sinks. [CA]: Provide warm water of at least 100F at all hand sinks.

*REPEAT VIOLATION* Soiled wet wiping cloth stored on prep table without being placed back into sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Knife stored on wall near oven. Debris observed on wall. Utensil stored in crevice near prep line cooler. [CA]: Food contact surface shall be stored in a clean, dry, location, where it is not exposed to splash, dust, or dirt. Ensure food contact surfaces/utensils used for Potentially Hazardous Food are cleaned and sanitized minimum of every 4 hours.

*REPEAT VIOLATION* Missing food handler training for employees. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire

Soiled wet wiping cloth stored on prep table without being placed back into sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Missing food handler training for employees. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.