FAST PIZZA

Observed wiping cloths stored on shelves/prep surfaces. [CA] Store wiping cloths in sanitizer solution when not in use.

One employee's food handler card was expired. [CA] Obtain a valid food handler card.

Observed a large lid for the prep unit was removed, and replaced with a large piece of cardboard. PIC stated the lid's hinge was in disrepair and they have already called a technician to repair it. Observed cardboard was used as lining for shelves. [CA] All equipment/surfaces must be smooth, durable, and easily cleanable. Discontinue using cardboard.

A metal probe thermometer was not available upon request. [CA] Keep a metal probe thermometer available to measure internal food temperatures.

Per PIC, the facility does not sanitize wares/equipment after use. [CA] After washing and rinsing equipment, it must be SANITIZED with 100ppm chlorine for 30 seconds or 200ppm quaternary ammonia for 1 minute. [SA] Educated PIC on proper warewashing and sanitizing steps. Set up 100ppm chlorine sanitizer in 3-compartment sink. ALL WARES MUST BE SANITIZED IN 100PPM CHLORINE AND AIR-DRIED BEFORE USE.

A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer capable of measuring internal food temperatures.

Next to the front glass door refrigerator: Observed approximately 3-5 old rodent droppings on the floor and on storage shelf. No other evidence of rodents was observed. [CA] Keep facility clear of vermin and droppings.

Observed household insecticide spray on a storage shelf. [CA] Only professional-grade insecticides/professional pest control services are approved for food facilities.

Sanitizer test strips were not available. [CA] Obtain sanitizer test strips.