Grant Central Pizza

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple containers of food stored directly on floor in walk in cooler. PIC COS by placing on racks above six inches from floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (iii) At least 6 inches (15 cm) above the floor.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed household microwave used for food prep. PIC advised to only use commercial grade microwave for commercial use. 511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. 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.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed containers of feta cheese stored directly on floor in walk in cooler. PIC COS by placing on racks above six inches from floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (iii) At least 6 inches (15 cm) above the floor.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed household microwave used for food prep. PIC advised to only use commercial grade microwave for commercial use. 511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink build up inside ice machine. CA: Advised PIC to clean ice machine frequently to prevent build up or mold. 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.

Toxic substances properly identified, stored, used — Inspector Note: Observed green chemical/cleaner in spray bottle with no labels. PIC advised to properly label working containers with common name of chemical/cleaner. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf