Ray's Pizza

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, they have paid for the test and are going to take the certification soon. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed marinara sauce with meatballs 120*F-130*F in a hot holding unit by the cook top at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, they heated up the TCS marinara and meatball sauce to boiling approximately 4 hours prior to the time of inspection and placed in the hot holding at that time. PIC was instructed to discard marinara sauce with meatballs improperly hot held at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the cold table by the fryers including shredded mozzarella cheese, chicken, chicken, cooked pasta, heavy whipping cream measured between 44*F-56*F per inspectors and establishments probing thermometers. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, all TCS foods in the unit were taken from the walk-in cooler less than 4 hours prior to the time of inspection. PIC was instructed to relocate all TCS foods improperly cold held to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Food Protection Manager (Repeat Violation) Discussed with PIC, and they said they are enrolled and will get Certified.

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no date marking system in place at the time of inspection. Observed cooked pasta and sliced cooked ham from 4 days prior, frozen and thawed and cooked meatballs thawed from 4 days prior with no date marking. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinara sauce with cut tomato as an ingredient on the counter at 51*F and TCS cheese pizza at ambient temperature at the time of inspection. PIC stated establishment uses time as a control for pizza slices and marinara sauce. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC stated the marinara sauce had been out for less than an hour and the cheese pizza had been out less than 4 hours. All TCS foods being held under time as a control were properly time stamped at time of inspection. Provided time as a control procedures via email at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed concentration of chlorine sanitizer in sanitizer bucket above 100ppm at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC stated sanitizer was made in the morning a few hours prior. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dust build up on food storage rack in walk in fridge and debris build up on the side of the pizza ovens next to the fryer. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.