ROUND TABLE PIZZA

At the front counter, in the 3 door prep unit, measured chicken wings and chicken nuggets at 49F. Measured ambient air temperature of 3 door prep unit at 40F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved containers of chicken wings and chicken nuggets to the undercounter refrigeration to facilitate proper holding temperatures. Discussed with operator to keep top lid closed when not in use and/or provide container lids to retain holding temperature.

In the back storage area, by the back door, observed employee personal items including shoes and clothing stored amongst and placed on top of soda syrup boxes. [CA] Ensure employee personal items are stored in locker storage that is kept separate from food and food related equipment used for food service.

At the warewash machine, observed a lack of all chemicals necessary to operate the machine including dish detergent, sanitizer, and rinse aid. [CA] Ensure warewash machine is properly maintained and supplied with the necessary chemicals to properly operate. Provide chlorine sanitizer at the warewash machine and maintain at 50 PPM. [COS] Operator replaced containers of necessary chemicals for the warewash machine. Remeasured chlorine sanitizer at 50 PPM.

Observed an unapproved plastic stand/shelving stored in the warewash room. [CA] Ensure only approved equipment and shelving are used within the facility.

In the warewash room, observed multiple fruit flies in the area. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. Clean flooring, drains, and remove any standing water/food debris to prevent continued harborage.

In the warewash room, observed accumulation of debris around the floors. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. In the dough prep room, observed what appears to be an unapproved type of flooring installed that is worn and degraded. [CA] Ensure facility floors in food prep areas are approved, smooth, durable, and easily cleanable. Install only an approved type of flooring for food preparation.

In the walk-in refrigerator, observed gouged sections in the ceiling and holes in the ceiling. In the front prep area, observed cracks and crevices between shelving and around shelving. To the right of the 3 door undercounter refrigerator with beer taps, observed accumulation of debris on the floor. [CA] Ensure all cracks, crevices, and holes are properly finished and sealed. Floors shall be frequently cleaned and maintained to prevent harborage of vermin.

At the warewash machine, observed chlorine sanitizer leaking out of the machine when dispensed. Measured chlorine sanitizer at 0 PPM. [CA] Ensure chlorine sanitizer for the warewash machine is maintained at 50 PPM. Contact for service of the equipment and provide repairs to equipment. Discontinue use of warewash machine for sanitizing until equipment may be repaired. Use the 3 compartment sink and provide a sanitizer compartment with applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer.

Observed worn wooden shelving installed in the back storage area. [CA] Ensure wooden shelving is repaired/sealed or replaced with approved shelving.