Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability..... Observed no hand soap at the hand washing sink in the back of the establishment by the three compartment sink. Manager instructed employee to get hand soap for the hand washing sink. All hand washing sinks must be fully supplied at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision..... Observed no paper towels in the paper towel dispenser at the hand washing sink in the back of the establishment by the three compartment sink. Manager instructed employee to refill the paper towel dispenser at the time of the inspection.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding...... Observed multiple temperature sensitive foods, such as, cheese, cut lettuce, cut tomatoes, deli meats, and pizza sauce in the walk-in refrigerator ranging from 47-49 degrees F. It was determined that the walk-in refrigerator was in defrost mode. Manager stated that refrigerator goes into defrost mode for 15 minutes. Manager called a maintenance company. By end of inspection walk-in refrigerator was holding at 38 degrees F and all temperature sensitive foods had returned to 41 degrees F or below.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation..... Observed pizza sauce at 47 degrees F and cheese at 50 degrees F sitting out on the counter for pizza preparation. Manager stated that time as a control was used on those items and the items were discarded after four hours. Manager could not produce log/documentation of when the cheese and pizza sauce had been pulled from the refrigerator and did not know how long the cheese and pizza sauce had been out of the refrigerator. Manager discard both the remainder of the cheese and pizza sauce at the time of the inspection. Time as a control must be used properly with documentation of when the items are removed from refrigeration and when the items are discard.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment...... Observed the walk-in refrigerator holding at 50 degrees F and the fans in the walk-in refrigerator had shut off and were not running. Per the manager the refrigerator went into defrost mode and will normally come out of defrost mode after 15 minutes. Manager called maintenance at the time of the inspection to get the refrigerator out of defrost mode. Refrigerator came out of defrost mode and began to work and dropped to 38 degrees F by the end of the inspection. Maintenance showed up at the end of the inspection. The refrigerator must not go above 41 degrees F even when in defrost mode.

Insects, rodents, & animals not present; no unauthorized persons

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest...... Observed many dead roaches in the floor drain next to the walk-in refrigerator at the back of the establishment and along the back wall of the establishment by the walk-in refrigerator. All dead insects and pests must be removed from the establishment at all times.

Garbage & refuse properly disposed; facilities maintained

Core-5-501.11, C: Outdoor Storage Surface...... Observed the outdoor grease trap container sitting in the gravel and dirt spilling over and soaking into the ground. All grease and trash containers must be stored on concrete or asphalt so that the surface is smooth and easily cleanable as well as preventing the spillage to soak into the ground.