Oz Pizza / Coffee House

Physical facilities installed, maintained, and clean — Inspector Note: Observed multiple cracked and missing tiles throughout cookline, ware wash area, food preparation area and walk in cooler in kitchen. CA: Operator must repair/replace broken and missing tiles within 10 days. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Insects, rodents, and animals not present — Inspector Note: Observed 4-5 live gnats near soda syrup dispenser in kitchen. CA: Informed operator of live gnats, gnats were removed and areas disinfected during inspection. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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.

Hands clean and properly washed — Inspector Note: Observed employee failure to change gloves and wash hands after returning to kitchen. CA: PIC educated employee on proper handwashing procedures when returning to kitchen. Employee changed gloves and washed hands during inspection. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Proper date marking and disposition — Inspector Note: Observed cooked beef lasagna prepared on 5/19/26, held more than 7 days stored on shelf in walk in cooler. CA: PIC discarded cooked beef lasagna during inspection. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Wiping cloths: properly used and stored — Inspector Note: Wet wiping cloth not stored in sanitizing solution between uses. COS: Employee made and checked sanitizing buckets and place them in the preps. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Plumbing installed; proper backflow devices — Inspector Note: Observed water leaking from faucet at the prep sink. CA: Shall correct leak within 7 days. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Plumbing installed; proper backflow devices — Inspector Note: Observed water leaking pipe at plumbing fixture under hand sink inside the kitchen. CA: Hand sink shall be repair within 7 days. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Insects, rodents, and animals not present — Inspector Note: Observed windows opening to the outside patio added to the facility is not protected. CA: Shall protect windows from flying pest within 60 days. Provide a plan within 30 days to correct this violation (Air curtains or large fan can be mounted on the side wall or on top wall of window)

Insects, rodents, and animals not present — Inspector Note: Outer openings at the bottom of rear door and side door in kitchen not protected. Visible light can be seen at the bottom of both doodrs. CA: The bottom of both doors in kitchen shall be protected within 7 days. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

Adequate handwashing facilities supplied & accessible — Inspector Note: The facility added a bar and there is no hand sink nor dump sink accessible for employee use at all times. CA: Owner must provide a hand washing sink and dump sink at bar within 60 days. Or provide a written plan within 30 days to provide hand washing in this area. 511-6-1.06(2)(g) - Handwashing Sinks, Nos/Capacities (Pf) (g) Handwashing Sinks, Numbers and Capacities. 1. Except as specified in paragraph 2 of this subsection, a food service establishment shall provide, a number of handwashing sinks necessary for convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than one handwashing sink or fewer number of handwashing sinks required by law. Pf 2. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food service establishment that has at least one handwashing sink.

Food stored covered — Inspector Note: Observed five uncovered containers of pizza sauces inside the walk in cooler on the second shelf. COS: Employee covered all containers of sauces. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed buildup of black and red slime in the interior of ice machine. CA: Manager shall remove all ice from ice machine and have the interior of the ice machine cleaned and sanitized within 24 hours. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed encrusted blade material on can opener blade. COS: Employee placed can opener in 4 compartment to soak. Then he cleaned the can opener blade. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.