ROUTINE INSPECTION
TPHC must be provided to district inspector by 5/15/2026 to Jennifer.L.Rios@DEH.sccgov.org
4 reported violations
- K14: Food contact surfaces clean, sanitized
Observed employee stacking sanitized equipment while it was still wet. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
- K36: Equipment, utensils, linens: Proper storage and use
1. Ice scoop handle in ice machine and ice scoop handle in small ice bin were both in direct contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. Handle to flour scoop was observed in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K07: Proper hot and cold holding temperaturesCritical
1. Pizzas, stromboli, cut tomatoes out for display/service were not under temperature control and measured within the temperature danger zone. Per PIC, they use time and discard items within 2 to 4 hours. Time logs were not complete. 2. Pizza sauce and toppings in preparation unit measured in the temperature danger zone for more than 2 hours. Per PIC, they checked the temperature at 11am and it was within temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items on display/service will be discarded at 3pm. Provided TPHC template for PIC to complete. Items in preparation unit will be discarded at 3pm.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Preparation unit is not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair or replace preparation unit.