ROUND TABLE PIZZA

1. Handwash facility in the main kitchen area next to the preparation sink observed inoperable. Sink is incapable of dispensing water. Per staff, they are working to repair the sink. *Note: Additional, properly stocked and functional hand sink located nearby in the main kitchen area. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. 2. Paper towels were available from wall-mounted dispenser in the restroom. However, was difficult to dispense. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Prep sink discharges directly into the floor sink (i.e. drain). [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through a 1 inch or greater air gap into a floor sink or other approved type of receptor.

Large amount of grease buildup on the hood screens above the pizza oven. [CA] Clean and maintain to ensure adequate ventilation of heat/grease.

Cardboard and aluminum foil are being used to line a cart next to the pizza oven. [CA] Discontinue the use of cardboard and/or aluminum foil to line surfaces, as they are not easily cleanable and thus prone to attracting pests/vermin.

Fried chicken and cooked chicken wings measured 52F-54F in the left side of the countertop cold holding unit to the right of the pizza oven. Per the PIC, employees had placed the chicken in the unit 2.5 hours prior. *NOTE: Facility does not use the prep unit located beneath the countertop unit. Employee states that they are two separate cold holding units. **NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened or how warm the ambient air temperature outside is. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F to prevent the growth of harmful bacteria. [COS] Employee moved the fried chicken and chicken wings into the walk-in cooler. Chicken remeasured 44F-49F. Continue to monitor using a probe thermometer to ensure that the chicken reaches 41F. ____________ Minor violation: 1. Shredded cheese and tomato sauce measured 44F-46F in the right side of the countertop cold holding unit to the right of the pizza oven. Per the PIC, employees had placed the chicken in the unit 2.5 hours prior. 2. Cooked sausage, pepperoni, ham, and various assorted meat pizza toppings, and sliced tomatoes measured 44F-49F in the upper inserts AND lower portion of the prep unit located across from the pizza oven. Ambient of the unit (lower prep) measured 48F. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F to prevent the growth of harmful bacteria. [COS] Shredded cheese and tomato sauce relocated to the walk-in. PIC realized that he had accidentally turned off the prep refrigeration unit, and turned it back on. Ambient measured 39F after adjustment. Continue to monitor PHF to ensure that they reach 41F or below.

Ambient temperature of preparation refrigerator measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use preparation refrigerator until repaired.

Food handler cards are not available for review at time of inspection. [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.

Various PHF in preparation refrigerator measured >41F,<135F <4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Ice buildup observed in preparation refrigerator. PHF moved to walk-in refrigerator

Lack of liquid hand cleanser in restroom. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.[COS]