Carlisle's Pizza Tavern

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed several coolers have corroded and the surfaces are not getting frequent cleaning.PIC advised to get the surfaces replaced and maintain them well. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Nonfood-contact surfaces clean — Inspector Note: Observed several non food contact surfaces in the kitchen have sticky surface due to accumulation of grime and food debris.PIC advised to clean them ASAP. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors (Walk-in-cooler), walls and ceilings with accumulation of soil and food debris. All physical facilities shall be maintained in good repair. CA: Clean regularly and keep facility in good repair.

Proper date marking and disposition — Inspector Note: Observed no date markings on foods throughout main kitchen. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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. C/A: Advised PIC to provide a consistent date marking system.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit (9/1/21). Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Renew and post up to date permit.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed RIC unit not working and being used as storage. Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. C/A: Have units repaired or label out of order.

Nonfood-contact surfaces clean — Inspector Note: Observed areas in kitchen such as behind oven with pizza trays on ground and debris build up. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A Ensure trays are removed and properly stored or discarded.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors (Walk-in-cooler), walls and ceilings with accumulation of soil and food debris. All physical facilities shall be maintained in good repair. CA: Clean regularly and keep facility in good repair.

Proper date marking and disposition — Inspector Note: Observed no date markings on foods throughout main kitchen. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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. C/A: Advised PIC to provide a consistent date marking system.