DEPOT ST PIZZA

Observed employee to cough with mouth open over the dough he was kneading. When instructed to wash hands by the inspector, the employee rinsed hands without soap for approximately 3 seconds. Employee was instructed to rewash hands for 20 seconds with soap and water, then dry with paper towels. Employee properly washed hands and then touched garbage can right after washing hands. Employee was instructed to wash hands again before proceeding to prepare or handle food. [CA] Cover mouth with inside of elbow when coughing or sneezing; away from food preparation. [COS] Employee was instructed to properly wash hands.

Observed unapproved equipment (pasta boiler and 2 induction burners) being used without a type 1 hood. REPEAT VIOLATION. [CA] Either discontinue use of unapproved equipment in the facility and remove from facility OR submit equipment to Plan Check and obtain approval before using the equipment again.

Front handwash sink was blocked by garbage can. Back handwash sink was blocked by beer kegs. [CA] Keep handwash stations clear and easily accessible at all times.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (red sauce 47F) and in the lowboy under the fryer (chicken 43-44F). [CA] Properly cold hold PHFs at 41F or below OR hot hold PHFs at 135F or above. Repair, adjust or replace units if necessary.

Back handwash sink was blocked by several kegs. [CA] Keep handwash stations clear and accessible at all times.

Observed small CO2 tanks that were not chained up. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Observed wall by the pan storage (next to front food prep cold hold unit) to be open and to not have cove base. [CA] Patch wall and install approved cove base.

Observed fryer machine in back room without a hood (REPEAT VIOLATION). Also observed 2 induction burners on a food prep surface without a hood. [CA] Discontinue using cooking equipment (fryer and induction burners) without the use of a Type 1 hood. Remove by 3/6/25 or equipment will be impounded.

Observed potentially hazardous food cooling in the food prep cold hold unit (cooked mushrooms 75F). [CA] Discontinue cooling PHFs in the food prep cold hold unit (foods are at risk of not cooling in the proper parameters and risk warming adjacent foods). [COS] PIC moved the mushrooms to the walk-in cooler.