MOD PIZZA

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit of prior owner (dated 2017) displayed on wall CA: Post the current permit in a location in the food service establishment that is conspicuous to consumers COS: Inspector provided updated permit and PIC posted

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips or thermometer capable of measuring the max temp of the high-temp mechanical dish machine. 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Correct by 2/14/26 - send proof of correction to inspector via email

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the warewashing machine in consistently dispensing cleaning solutions and rinse aid due to air bubbles in tubes for chemicals. CA: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Correct by priming or adjusting chemical containers. Send proof of repair to inspector by 2/14/26

Hot and cold water available; adequate pressure — Inspector Note: Observed no hot water (temp measured as 58F) in mens bathroom sink. Issue had been brought to management attention in previous inspection. CA Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Correct by 2/14/26 send proof of correction to inspector via email.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no person in charge of compliance with food safety rules at time of inspection. Shift manager onsite could demonstrate some but not all duties. Staff at time of inspection could not demonstrate proper training in tasks such as sanitizing and testing sanitizer concentrations. Manager was uncontactable for the first 2 hours during inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf ... (n) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Correct by training staff in all aspects of food safety and active managerial control. Correct by 2/14/26

Certified Food Protection Manager — Inspector Note: Observed no CFSM on site, previously discussed with managers that they needed a CFSM who would be on site Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. (b) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (d) The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed. Correct by 2/14/26

Food in good condition, safe, and unadulterated — Inspector Note: Observed boxes of frozen pizza dough covered in water in walk-in freezer Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. COS - PIC voluntarily discarded

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mechanical warewashing machine sanitizing rinse reaching no higher than 150F. CA: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); (ii) For all other machines, 180ºF (82ºC). Correct by 2/7/26 - send proof of correction to inspector via email

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed no sanitizer in sanitizer buckets, only soap and water mix. Employees believed they were using sanitizer but upon demonstration showed that they were using the soap and water faucet to fill the buckets. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: PIC refilled buckets with sanitizer solution at 3-compartment sink

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed chemical dishwashing machine not dispensing the proper concentration of chlorine sanitizer (observed with test strips less as approx 10ppm). Machine was able to reach a rinse temperature of at least 160F at the plate level but did not do so consistently. CA: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Correct by 12/27/25 - send proof of repair or scheduled repair to Kate O'Brien

Nonfood-contact surfaces clean — Inspector Note: Observed build up of food debris on cooler door handle, spill catch of drink dispenser as well as in drains. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct by 12/19/25, send pictures of cleaned areas to Kate O'Brien

Insects, rodents, and animals not present — Inspector Note: Observed standing water and grime on floor around and in drains in kitchen area and small flies that appear like drain flies. CA: Eliminating harborage conditions. Correction: Deep clean drains to prevent drain fly harborage. Send proof of correction to Kate O'Brien by 12/19/25

Adequate handwashing facilities supplied & accessible — Inspector Note: Handsink in front food service area did not reach 85F within 2 min of running water. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Send proof of repair to Kate O'Brien by 12/27/25