Best Pizza & Wings

Nonfood-contact surfaces clean — Inspector Note: Observed exterior door handles, gaskets and shelving within reach in coolers and freezers soiled with heavy food debris throughout kitchen. Operator instructed to properly clean and disinfect non food contact surfaces during inspection. Must correct within 10 days. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper cold holding temperatures — Inspector Note: Observed multiple packets of blue cheese, buttermilk ranch, Caesar, thousand island and creamy French dressings 85 F, over 4 hours, within metal container on food preparation table in kitchen. CA: Operator discarded all TCS dressings during inspection. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths sitting on prep table. CA: wiping cloths must be stored in sanitizing solution in between uses. COS: PIC moved cloths to sanitizing solution.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed failure to maintain seal of walk-in cooler in good repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC shall have seal gasket repaired.

Physical facilities installed, maintained, and clean — Inspector Note: Observed failure to maintain physical facilities in good repair Observed missing ceiling tiles above walk-in cooler. All physical facilities shall be maintained in good repair. PIC shall replace tiles

Insects, rodents, and animals not present — Inspector Note: Observed failure to maintain facility pest free. Observed several flying insects in the kitchen around vegetables. 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 inspect.

Food in good condition, safe, and unadulterated — Inspector Note: Observed failure to maintain food items safe for consumption. Observed onions on shelving and bell peppers in cooler with visible signs of degradation. Food shall be safe, unadulterated, and honestly presented PIC discarded items

Food in good condition, safe, and unadulterated — Inspector Note: Observed failure to maintain package integrity intact. Observed several dented cans stored on the shelving in the storage area. 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. PIC shall inspect all packages for signs of lack of integrity and discard those that are unsafe.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most current inspection report not posted within public view. CA: Advised PIC to post most current inspection report within public view. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

In-use utensils: properly stored — Inspector Note: Observed failure to properly store utensils in between uses. Observed knives stored on top of prep top cooler while not in active use. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); PIC removed knives from area

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed failure to maintain several items in good repair. Observed knife heavily chipped, Observed can opener blade rusted, Observed hanging ambient thermometer in walk-in cooler stuck at below 30F. (q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. PIC shall discard equipment

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed noncomercial equipment utilized in facility. Observed noncommercial microwave on counter in main kitchen Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. PIC shall remove non-commercial equipment

Sewage and waste water properly disposed — Inspector Note: Observed failure to maintain grease trap in working serviceable order. Observed during handwashing floor drain backing up and not properly draining. (d) Grease Trap. If used, a grease trap shall be located to be easily accessible for cleaning. (e) Conveying Sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. P PIC cleaned out service drain. PIC shall have professional service of grease trap.

Hands clean and properly washed — Inspector Note: Observed failure o employee to wash hands after engaging with soiled equipment. Observed employee clean drain and return to regular duties without washing hands. 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: (v) After handling soiled equipment or utensils; P PIC washed hands

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to provide proper hand drying provisions at hand sink in main kitchen Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf PIC replaced paper towels

Proper cold holding temperatures — Inspector Note: Observed failure to maintain several TCS foods at or below 41F. 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 PIC shall discard foods.