Blue Moon Pizza

Food properly labeled; original container — Inspector Note: Observed several squirt bottles sauce (pizza sauce, garlic butter sauce, and peanut sauce) in bottom of prep top cooler in main kitchen without labels indicating contents. C/A: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement Facility has 10 calendar days (6/5/26) to correct and send EHS photo evidence of labels on food items.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a flying insect in the ice bin of bar area. C/A: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; COS: Ice discarded.

Insects, rodents, and animals not present — Inspector Note: Observed several flying insects in bar area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Food stored covered — Inspector Note: Observed uncovered mushrooms, garlic, and dough in walk in cooler of main kitchen. Observed bacon crumbles stored uncovered on pizza prep unit of main kitchen. Observed ice in the bar area without coverings. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food items covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up in the bulk ice machine of main kitchen. Observed roof above fryer with an accumulation of food debris/oil to a drip in front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has 10 calendar days to correct and send evidence of correction to EHS.

Proper cold holding temperatures — Inspector Note: Observed chicken in bottom of pizza prep unit of main kitchen temp above 41F. Observed Italian sausage and lettuce temp above 41F in the walk-in cooler of main kitchen. Observed garlic butter sauce and spicy ranch sauce stored on the counter near pizza prep unit of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food items discarded.

Time as a public health control: procedures and records — Inspector Note: Observed facility using TPHC for marinara sauce without written procedures. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. COS: Stickers added to food items indicating prep and discard time.

Food properly labeled; original container — Inspector Note: Observed sever squirt bottles through out the facility (on/in prep top units in main kitchen and front service area) with no labels. C/A- All food not in its original containers shall be clearly and legibly identified, in English, with the common name of the food. COS- All items labeled ( bottles contained hot sauce, bbq, homemade spicy ranch, and garlic butter_

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no QAC test strips for sanitizer buckets on site. C/A- A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. 11/3/25 observed QAC test strips on site.

Food stored covered — Inspector Note: Observed front service prep top missing food cover all items (tomatoes, blue cheese, carrots, olives, dressings(x6), salad mix(x2), peppers) all left uncovered. Observed crotons and bacon bits on prep counter top left uncovered. Observed chicken in prep bottom in main kitchen left uncovered. C/A-Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- All items covered with lids or plastic wrap

Proper cooling time and temperature — Inspector Note: Observed chicken wings in bottom prep unit in front service area covered with lids cooling tempted at 2:17 at 52F and tempted again at 3:17 at 53F. C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS- Wings moved to a flat sheet pan to cool uncovered in WIC

Time as a public health control: procedures and records — Inspector Note: Observed facility using TPHC for marinara sauce and panned pizzas without written procedures. C/A-if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. COS- EHS provided PIC with TPHC procedures, discussed in depth how to fill out and use TPHC