ROUND TABLE PIZZA

1. Found leaking faucet at 1-compartment sink (middle section) when water is on. Observed cloth used to prevent leak. 2. Found leaking faucets at 3-compartment sink (both section) when water is on. [CA] Secure leak. 3. Found 1-compartment sink drain line directly in floor sink. 4. Found soda drain line directly in floor sink. [CA] Provide a minimum of 1 inch air gap between drain line and floor sink.

Major: Measured container of shredded cheese holding at 52F at cold prep unit at self-service bar for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to another unit. Minor: Measured the following PHFs holding between 47F - 49F at cold prep unit at self service bar for less than 4 hours: boiled eggs, potato salad and macaroni salad. [CA] Maintain all cold PHFs held at or below 41F.

Lacking mop rack device. [CA] Install mop rack.

Measured water temperature holding at 74F at both men/women's restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hands upon entering kitchen. **Facility is hereby given 48 hour notice to provide warm water.**

Found fan guards in walk-in-cooler and racks in refrigeration units with accumulated dust and debris. [CA] Routinely clean.

Faucets at the 3-compartment sink are leaking when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.

All hand wash stations within the kitchen area have issues at the time of inspection. Hand wash was either blocked or missing soap inside of dispensers. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. Hand wash must be fully stocked at all times. [COS] Equipment was removed from hand wash and is now accessible. Also hand wash stations were stocked.

One of the light bulbs within the hood system is out at the time of inspection. [CA] Replace the light bulbs.

All of the prep tables within the facility had PHFs between 51-54*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have all the units serviced by a contractor. [SA] Facility will be using TPHC and toss any food after 4-hours.

Observed prep sink pipe going directly inside the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Observed open bag of sugar stored on dry storage rack. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed leak at food prep sink faucet. [CA] Repair faucet.

Grease accumulation observed on refrigeration unit next to pizza oven. Observed food residue on racks inside left side pizza prep table. Observed grime reside inside the beer keg refrigeration unit. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed several foods above 50F inside right pizza prep table and at the salad bar; per manager, the cheese and sauce in the pizza prep table were placed in unit a few minutes ago. Per manager, the potentially hazardous foods were placed in salad bar about 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cheese and sauce were relocated inside the walk-in cooler. [COS] Manager voluntarily discarded the shredded cheese, boiled eggs with out shell, macaroni salad and potato salad. PIC adjusted temperature settings for salad bar.

Observed dry encrusted food residue on table mounted can opener blade. [CA] Wash, rinse and sanitize can opener blade.

Water temperature of less than 100F measured at both men's and women's restroom hand sink. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Black and white mold-like substance observed on the nozzles of the soda dispenser. [CA] Food contact equipment shall be properly cleaned and sanitized as required. [COS] Employee removed the nozzles to clean and sanitize them.

Gasket on prep refrigerator is in disrepair. [CA] Replace damaged gaskets on refrigeration units and maintain in good repair.

A valid Food Safety Certificate for Manager is not available for review. Per employees, the one available at the front counter is for an person that no longer works at the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review. Employee food handler cards for all employees are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Used wiping towels are stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).