Atwood Pizza

Adequate handwashing facilities supplied & accessible — Inspector Note: During routine inspection observed pizza pans and whisk stored in handwashing sink in the front food service area. COS: Items were immediately removed from the sink 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine white ceiling with black organic matter on it. CA: PIC was instructed to burn the ice and to have the unit cleaned and sanitized. Violation Code Reference 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 the interior of the Prep top cooler with heavy debris buildup throughout the unit. CA: PIC was instructed to throughly clean and sanitize the unit before store food in the unit. Violation Code Reference 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 properly labeled; original container — Inspector Note: During routine inspection I observed several container housing oils, sauces and other liquids not identified by common name. COS: PIC added labels that identified the items in the bottles.

Nonfood-contact surfaces clean — Inspector Note: During routine inspection observed equipment in the main kitchen area with heavy buildup of grease and dust on the side of cooking area and cooking units in the stove/oven area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: During routine inspection observed build up of grease and debris on the walls and cleaning in the dishwashing area and cooking space. Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed cell phones rested on the counter top near the pizza prep station. COS: PIC removed the cell phone once notified Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed during routine inspections the ventilation system accumulated with grease buildup and dust. Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. CA: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Food stored covered — Inspector Note: observed food container with brussel sprouts in them stored in the RIC uncovered. COS: PIC discarded the burssel sprouts 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 clear food containers with stickers still on them after have been washed and stored with other clean food containers. CA:PIC was advised to have all stickers removed before washing and storing with clean containers.

Food properly labeled; original container — Inspector Note: During routine inspection I observed several container housing oils, sauces and other liquids not identified by common name. COS: PIC added labels that identified the items in the bottles.

Nonfood-contact surfaces clean — Inspector Note: During routine inspection observed equipment in the main kitchen area with heavy buildup of grease and dust on the side of cooking area and floor below of the stove/oven area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed during routine inspections the ventilation system accumulated with grease buildup and dust. Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. CA: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal cell phones out near front food service prep line. In addition to the cell phone I observed an employee's personal drink in the walk in cooler. COS: advised PIC to that Cell phones and other employee personal items must be placed in designated area away from food prep area and items for the public. Employees are should have a disposable cup with a lid and straw for drinking purposes.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During routine inspection I observed the ice machine chute and beverage station lever heavily soiled with black organic matter. I informed PIC that All food contact shall be clean to sight and touch. COS: manager clean area and ordered ice from vendor.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection I observed that the sanitation dispenser failed to apply appropriate amount of sanitation solution to meet required range. CA: Observed quat chemical sanitizer below the concentration limit during the time of the inspection. Quat sanitizer must be between 200-400ppm. COS; advised the PIC to call ecolab and have them replace chemical sanitizer and service the dispenser. Currently at 0ppm. Advised PIC to use manually apply chemical sanitizer to buckets and to test solution with testing strips. chemical sanitizer must be between 200-400ppm. Corrected On-Site.