CITY PIZZA

*REPEAT VIOLATION* 1. Unsecured personal beverage stored on prep table. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas. 2. Entry door observed open throughout inspection. [CA]: Facility shall be fully enclosed at all times.

Dead cockroaches observed on glue traps near the back door area and near standing mixer machine. No live activity found after thorough inspection of facility. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

1. Accumulation of dark colored 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. *REPEAT VIOLATION* Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

*REPEAT VIOLATION* 1. Empty pizza boxes stored at the dining area on tables where it is accessible to the public. 2. Plastic packaged pizza boxes stored directly on the floor near the cashier. [CA]: Clean food contact surfaces shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Less than 6 inches overhang of ventilation hood over cooking equipment. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.

Maximum water temperature at 2 comp sink measured at 108F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1. Accumulation of debris and dust on the baffle filters of type 1 hood. [CA]: Remove debris and maintain baffle filters clean. 2. Staining on the ceiling near type 1 hood. [CA]: Remove stain and maintain ceiling clean.

Personal mugs with spoons stored next to prep line cooler. No direct contamination observed. [CA]: Employee food/items shall be maintained separate from facility food and food contact surfaces at all times. Employees shall not eat in food preparation areas.

1. Empty boxes of pizza stored at the diner area on tables and chairs where it is accessible to the public. 2. Plastic packaged boxes of pizza stored directly on the floor near the cashier. [CA]: Ensure all clean food contact surfaces are stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Missing food handler training for one employee. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

(4) 5-gallon secured buckets of marinara sauce measured between 46-72F. Per Staff, marinara sauce was made approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.

Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Located at walk in cooler, multiple Potentially Hazardous Food (PHFs) measured between 46F and 47F. Ambient temperature of walk in cooler measured at 46F. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs that have been in the walk in cooler for greater than 4 hours were voluntarily discarded. Walk in cooler thermostat setting was adjusted to decrease temperature. Ambient temperature of walk in cooler measured at 41F by the end of inspection. Manager called repair technician during inspection.