BLUE LINE PIZZA

Bottom part of the walk in door is damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Make proper repairs to door.

Personal belongings noted within the dry storage area at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Multiple flies noted in the back kitchen area and within the bar area at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to eliminate vermin activity. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Dish washer in the bar area was measured at 0PPM at the time of inspection. Active ware-washing taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM at all times. [SA] All items that have been used in the dish washer have been moved to the back wash down area to be cleaned (wash, rinse, sanitized) properly.

FRP around the kitchen area is damaged or starting to come off the wall. [CA] Replace any damaged FRP and adhere back to the wall properly.

Fan guards within the walk in have dust build up on them at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

*REPEAT VIOLATION* 1. Multiple small flies observed at bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility. 2. One dead cockroach observed near the office. No other activities found after thorough inspection. [CA]: 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.

*REPEAT VIOLATION* 1. Accumulation of black and brown buildup 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. Washed and wet hotel pans 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.

Roasted garlic oil on shelf above prep line cooler measured at 82F. Per Kitchen Lead and label on container, oil was made yesterday. Per Kitchen Lead, olive oil and garlic are cooked and the oil is kept in room temperature for approximately 3 days. No approved Variance provided. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above. Discussed Time As A Public Health Control with Manager and Kitchen Lead in which food is time marked and discarded 4 hours after it was removed from temperature control. Per Kitchen Lead, roasted garlic oil will be cold held at 41F or below. [COS]: Roasted garlic oil was voluntarily discarded.

Maximum water temperature at bar 3 comp sink measured at 117F. [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.

Front entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed