Poppin' Pizza

Contamination prevented during food preparation, storage, display — Inspector Note: Observed pizza in the process of being prepared to make personal slices without overhead protection. PIC fully sliced pizza and prepared them for service or stored them with overhead protection. 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Personal cleanliness — Inspector Note: Observed employee not wearing proper beard restraint. 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. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no quaternary ammonium test strips within facility for 3-compartment sink, which utilizes a quaternary ammonium sanitizer solution. PIC was advised to utilize chlorine sanitizer solution for which the facility has proper test strips. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Physical facilities installed, maintained, and clean — Inspector Note: Observed hole in the wall of dish area entry way, black/brown accumulation on wall above clean dishes, baseboards missing in main kitchen, and floors in need of repainting or resealing. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) 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. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed encrusted black/brown accumulation on spoon and ceramic dish with handles of dishes in clean dish storage area. 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.

Thermometers provided and accurate — Inspector Note: Observed an internal thermometer needed to take temperatures of TCS foods was not available for use. PIC is using time as a public health control for pizza sauce. 511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (g) Food Temperature Measuring Devices. 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf

Personal cleanliness — Inspector Note: Observed employees not wearing proper beard restraints. 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. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed self closures not provided on restroom doors. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an ashtray with cigarette butts stored on top of the dish machine. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) 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.