HOWIE'S ARTISAN PIZZA

Observed raw shelled eggs above ready to eat food in walk in cooler. [CA] Store raw eggs below ready to eat food.

3 non commercial crock pots noted. The rubber gasket on the glass lid is in disrepair. Repeat violation. [CA] Discontinue use of unapproved crock pots and replace with commercially approved (NSF or ANSI equivalent). Email manufacturer specification sheet of commercial table top hot holding units to aleli.crutchfield@deh.sccgov.org by 1/13/26.

Lack of quaternary ammonium test strips for sanitizer dispenser. [CA] Provide test strips.

Tongs stored in container of 70F standing water. [CA] Store in use utensils in an ice bath 41F and below instead.

Measured meatballs in tomato sauce in a non commercial crockpot on steel prep table at 130F. [CA] Reheat meatball and sauce to 165F in oven/stove top and hot hold 135F and above.

Measured water at restroom hand sinks and both measured at 60F. [CA] A minimum of 100F is required for warm water.

Observed ware washing sink incorrectly set up as rinse water- wash soapy water- sanitizer. [CA] [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. [COS]

Unlabeled mobile gray storage container with dry ingredient. [CA] Label bulk bins with ingredient name.

Observed 4 home style non-commercial crock pots noted in facility. [CA] Equipment shall be NSF or ANSI approved, replace with commercial equipment.

Lack of soap and paper towels in dispenser at hand sink between 2 pizza prep stations. Soap dispenser does not work. [CA] Ensure dispensers are operable and stocked at all times. [COS] Soap/papertowels provided.

Observed raw chicken above ready to eat food (lettuce) in walk in cooler. [CA] Store raw meat below ready to eat food.

Measured salami at top insert of 3 door pizza prep unit at 49F (top of salami). Salami was filled passed the rim of the container.[CA] Fill containers halfway to maintain cold holding of 41F and below.

Lack of thermometers for 3 door pizza prep unit, 4 drawer unit, 2 door pizza prep unit. [CA] Provide thermometers and locate in warmest part of unit.

Lack of quaternary ammonium test strips. [CA] Provide and test at 200 ppm quat ammonium.