ROUND TABLE PIZZA #215

Lacking appropriate chemical test strips to measure chlorine sanitizer for the dishwasher. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Mold like substance observed on nozzles of the soda machine. [CA] Frequently clean and sanitize food contact surfaces to prevent accumulation of mold or debris. [COS] Employee washed, rinsed, and sanitized the nozzles.

Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.

A Food Safety Certificate for managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.

Potentially hazardous foods items in the salad bar was measured at improper cold holding temperatures. Boiled egg, mac salad, and cut melons were measured at 48-49F. Per employee the salad bar was refilled at 11 am. [CA] Potentially hazardous foods at a salad bar may be maintained above 41F but not above 45F for a period that does not exceed 12 hours within any 24-hour period. Any unused portion shall be discarded at the end of the serving period. [COS] Employee discarded the items into the trash.

Lack of single-use paper towels for handwash sink located at the front prep area. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands as required. [COS] Employee refilled the paper towel dispenser. A roll of paper towels was available on keg dispenser next to handwash sink.