Stoners Pizza

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no inspection report posted in facility. CA: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit not posted in facility. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wet mop not hung to dry. CA: (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy residue in reach-in cooler shelf; main kitchen. Observed heavy dust build-up on vents in main kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at both hand sinks in main kitchen area. COS: PIC placed soap at hand sink. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items (diced tomatoes, pork sausage, mozzarella cheese, diced ham) cold holding above 41F in prep top cooler. CA: (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

Personal cleanliness — Inspector Note: Observed no hairnets in usage.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips for sani-bucket and 3-comp sink. CA: Advised PIC to obtain test strips in order to accurately make sani-bucket and 3-comp sink.

Physical facilities installed, maintained, and clean — Inspector Note: Observed debris build up on the floors and walls. CA: Advised PIC to perform a deep clean of the main kitchen to remove build up.

Physical facilities installed, maintained, and clean — Inspector Note: Observed mop not hung in a position that would allow it to air dry. CA: Advised PIC to obtain hooks to hang mops in order for them to dry appropriately.

Insects, rodents, and animals not present — Inspector Note: Observed conditions in the main kitchen that can be conducive for pest harbourage. CA: Advised PIC to ensure food and non-food waste are placed in the appropriate locations to prevent pest harbourage.

Certified Food Protection Manager — Inspector Note: Observed no Certification Documentation for Food Safety Manager in the Establishment. CA: Advised PIC to post CFSM Certificate.

Certified Food Protection Manager — Inspector Note: PIC could not provide proof of up-to-date CFSM Certificate. CA: Advised PIC to obtain CFSM Certificate.

Food stored covered — Inspector Note: Observed uncovered marinara sauce, pepperoni, mushrooms, and bell peppers in the prep top cooler in the main kitchen. Also, observed uncovered partially cooked chicken in the main kitchen.