Sids Pizza

Wiping cloths: properly used and stored — Inspector Note: Observed multiple cleaning rags not stored in sanitizer chemical solution container. PIC discarded rags. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed facility has an expired permit. Advised PIC to pay permit amount. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Food stored covered — Inspector Note: Observed uncovered raw meats in the WIC. PIC covered with plastic wrap. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;

Proper date marking and disposition — Inspector Note: Observed multiple containers of TCS food in reach in coolers without a food label. Advised PIC to label all foods with proper date marking. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed ambient temperature above 41 F for the cooler at the front of the kitchen. PIC said that the fridge was going to be fixed later today Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf PIC will ensure that the fridge is fixed.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed that the facility has an expired permit. EHS also observed that the facility has not paid for their permit since 2023 dispite having both inspection done in 2024. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers legal notice issued.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine test strips again. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC will acquire chlorine test strips.