PREMIER PIZZA

Water at the hand sink at the back kitchen measured 71F. Hot water handle is inoperable. Per staff, they are working on a repair. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Open bag of flour stored on the floor directly underneath the hand sink at the back of the kitchen. Box of chicken wings stored directly on the floor in the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to prevent contamination. Ensure that after being opened, bags of bulk foods are stored in NSF containers with tight fitting lids. Ensure food is stored away from hand sinks to prevent splash contamination.

Probe thermometer could not be provided. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Ham measured 49F while filled over the fill-limit in the upper prep inserts of the prep unit across from the walk-in cooler. Per staff, ham had been taken out of the lower part of the prep unit 10 minutes prior. Containers of mayonnaise, tomato sauce, and house-made smokey sauce measured 48F-49F in containers maintained on the cutting board on top of the under-counter cooler across from the pizza oven. Staff stated that containers of sauce had been taken out of the under-counter unit less than 20 minutes prior for prep of pizzas. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] A portion of the ham was relocated to the lower prep unit. Containers of sauce relocated to the under-counter cooler.

Paper cups and container observed to be used as scoops in bulk sauce bins. [CA] Provide durable ,non-absorbent, easily cleanable scoops or cups with handles. Ensure scoops or cups are stored in such that handles are not in direct contact with food.