American Pie Pizzeria

Personal cleanliness — Inspector Note: Observed employees in the kitchen wearing watches and bracelets while preparing food. Also observed employees with ineffective hair restraints. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Gloves used properly — Inspector Note: Observed single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed used gloves hanging on a wire and stored on top of the reach in cooler. Owner was instructed to remove signs that require employees to reuse gloves. Owner advised that gloves are reused if employees remove gloves after donning but the staff member does not complete a task. The owner was advised that single use gloves must be discarded after each use. 511-6-1.04(4)(n)2,3,4 - Gloves, Use Limitations, slash resistant gloves & cloth gloves (C) 2. Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat. 3. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove. 4. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked, such as frozen food or a primal cut of meat.

Nonfood-contact surfaces clean — Inspector Note: Observed build up on shelves in the reach in cooler. Also observed the interior surface of the reach in cooler contained build up. Exterior of utensil holders on the preparation line contained build up. Bowls were observed heavily stained. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed the handsink backing up when the three compartment sink is drained. PIC will contact a plumbing company to have the plumbing repaired by 7/5/2026. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors and walls underneath the prep sink and three compartment sink in need of cleaning due to build up. Please clean the floors and walls regularly to prevent build-up. Also observed severe rust build up on wall panels in the men's restroom

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an employee phone stored in the preparation area.

Insects, rodents, and animals not present — Inspector Note: Observed dead reaches behind the reach in coolers and mixing bowl in the kitchen area. PIC will contact pest control and send a copy of the reports to [REDACTED EMAIL] and [REDACTED EMAIL] by 7/5/26. The location will be treated weekly until pest activity is abated. PIC will clean and deep clean all floors and areas with build up in the kitchen and storage room. All white powder used for pest control will be clean and removed by 7/5/26.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed two open employee water bottles store on top of a reach in cooler used to store food. A thermos was also observed on top of the cooler. Also observed an open soda bottle stored next to the microwave. PIC advised that a single use cup with a top and a straw must be used and stored away from food and food contact surfaces. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Toxic substances properly identified, stored, used — Inspector Note: Observed two chemical bottles not labeled in chemical storage area. Also observed a white powder behind and beneath equipment in the food preparation and storage areas resembling boric acid. According to the owner, he is using dematiaceous earth to combat pest. PIC instructed to stop self treating for pest and cease using dematiaceous earth and/or boric acid due to potential contamination of food. The owner was instructed to deep clean and remove all white powder substance used to treat pest by 7/7/2026. 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 511-6-1.07(6)(d) - Restriction (Pf) (d) Restriction. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. Pf 2. The requirement in paragraph 1of this subsection does not apply to packaged poisonous or toxic materials that are for retail sale.

In-use utensils: properly stored — Inspector Note: Observed a plastic cup (portion cup) stored in cheese on the prep line. Also observed the handle of stored in the bulk container of sugar. Scoops must have handles if stored inside a food product with the handle not touching the food. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Gloves used properly — Inspector Note: Observed single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee take off gloves, lay them on the reach in cooler, take a phone order and then proceed to reuse the soiled gloves. Facility has a sign on the wall that reads, " Attn: The price of gloves has gone up a lot! Please re-use gloves if they are clean! Don't put them on for 5 minutes then throw them away!" This sign must be removed and discarded immediately. Gloves must be changed regularly especially if employees are switching between tasks, touching the face or body, touching soiled objects, or after any activity that could contaminate them. If they are ripped, torn, or contaminated then the gloves must be changed. Gloves may not be reused.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the quaternary ammonium test strips expired (8/10/11). Please order new test strips and discard the old ones.

Nonfood-contact surfaces clean — Inspector Note: Observed several bowls heavily stained on the shelf with the clean dishes. The bowls will need to be discarded and replaced. It appears to be a sauce that stained the bowls.

Nonfood-contact surfaces clean — Inspector Note: Observed the interior surface of the sandwich prep cooler with a build up of old food debris. Observed the exterior surface of the dough mixer in need of cleaning. Observed the vents/blowers in the dough reach in cooler in need of cleaning due to build up. 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 the floors and walls underneath the prep sink and by the pizza grids in need of cleaning due to build up. Please clean the floors and walls regularly to prevent build-up.

Proper date marking and disposition — Inspector Note: Observed the chicken salad stored in the reach in cooler with a preparation date of 12/10. Employee removed the chicken salad and discarded it (COS). 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P