That Guy's Pizza

Inspector's notes

***SECOND Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand drying towels at main handwashing sink. Single use hand drying towels were provided at time of inspection. Recommended obtaining single use towels for provided paper towel dispenser. Maintain all handwashing sinks stocked with single use hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, box of vitamins stored on floor mixer. All medicines are to be stored away from food, utensils, and single service items to prevent contamination. Box of vitamins were relocated and properly stored by manager at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.12 (C) - Priority Foundation: Conditions of Use; Pesticides by certified applicator Addl Notes: On storage shelves, bottle of bug spray. Per manager, bug spray is applied by operator. All pest control for the establishment is to be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Instructed manager to remove pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** In 3-door reach in refrigerator, personal food mixed with customer food. Instructed employees to provide designated area for all personal food to prevent cross contamination to customer food. (A) Areas designated for EMPLOYEES to eat, drink, and use tobaccos hall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE SERVICE and SINGLE-USE ARTICLES are protected from contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee at front counter assisting customer for check out, then started working with cutting onions without a proper handwash in between each task. Instructed employee on proper handwashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At ice machine, white shield with build-up of orange-colored residues. Maintain clean at a frequency to prevent build-up of residues. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In pizza prep table cooler, pizza sauce, marinara sauce, sliced deli meats, cooked sausages without date marks. Per manager, TCS foods were prepared >24 hours. Instructed employee to date mark sauces, deli meats, and sausages. RTE (ready to eat)/TCS (time/ temperature control for food safety) foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** Per Plan Review ownership change inspection, Provide a hose bib vacuum breaker for hose bib faucet by prep sink. Remember to not leave a sprayer connected when not in use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In 3-door reach in refrigerator, personal food mixed with customer food. Instructed employees to provide designated area for all personal food to prevent cross contamination to customer food. (A) Areas designated for EMPLOYEES to eat, drink, and use tobaccos hall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE SERVICE and SINGLE-USE ARTICLES are protected from contamination. Corrective Action: Correct prior to next routine inspection.