T-BIRD'S PIZZA

*REPEAT VIOLATION* 1. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning 2. Accumulation of food residue on the interior surface of ice dispenser of soda machine. [CA]: Clean and sanitizer interior surface of ice dispenser. 3. Upright dish machine was dispensing 0 ppm of Chlorine. Chlorine container observed nearly empty. No active ware-washing. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. [COS]: Owner replaced Chlorine container with a new one and 50 ppm of Chlorine solution observed during inspection.

1. Pressurized cylinder not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure. 2. Unused prep line cooler stored on dining area next to entry door. [CA]: Removed unused equipment from the premises.

*REPEAT VIOLATION* Entry door propped open. [CA]: Facility shall be fully enclosed.

Two food handler training certificates observed expired. [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.

Multiple Potentially Hazardous Food (PHFs)measured above 41F at prep line unit next to oven. Per Staff, food items were placed in the unit approximately 2 hours prior to measurement. Ambient temperature of unit measured at 50F. [CA]: PHFs shall be cold held at 41F or below. [SA]: PHFs were relocated to walk in cooler to rapidly cool down. Discussed ice bath as a temporary suitable alternative until unit is working properly.

*REPEAT VIOLATION* Accumulation of dust on the fan guards of the walk-in cooler. [CA]: Clean fan guards routinely to prevent accumulation of dust.

*REPEAT VIOLATION* Opened bags of dry food stored in dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Brown buildup on the interior of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Entry door propped open. [CA]: Facility shall be fully enclosed.

Pepperoni pizza and combination pizza in hot box subject to Time As A Public Health Control (TPHC) does not have time markings. [CA]: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS]: Owner time marked PHFs.

Ambient temperature of prep line cooler next to oven measured at 50F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit until it is able to properly cold hold PHFs. Assess/monitor/repair unit as needed. Owner called technician during inspection. Note: facility has another prep line cooler. it was initially turned off at the beginning of inspection and then turned on during inspection. Ambient temp of unit measured at