A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers -15C or colder; thermometers present; and temps recorded daily.
- Hot holding unit was 56C and a thermometer was present. Boxed pizzas are placed in holding unit, waiting for pick-up. Pizzas do not remain in the holding unit longer than 1/2 hour.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in spray bottles and cloth buckets was 200ppm. The solutions are changed every 2 hours, the bottles and buckets have time codes on them. Quat sanitizer test strips presents.
- High temperature dishwasher had a rinse cycle temperature of 74.7C at the plate's surface, as per max/min thermometer.
- All foods stored in food grade containers; covered; labeled; date coded; foods stored in groups; and foods stored 6" off the floor on shelves, racks or platforms.
- No expired foods in use. FIFO rule being followed.
- General sanitation level is good. Minor food stains on the outer surface of the ice machine, and accumulated flour on the drain pipes of the 3-comp sink & on legs of equipment. Clean these areas on a regular basis.
- The exhaust canopy over the pizza oven and the deep fryer are clean. They are cleaned daily by staff, and a commercial company comes in every 2-3 months to clean it.
- No signs of pests.
- All surfaces and equipment are in good working order. Peel off all plastic, protective coverings on equipment to expose the stainless steel. The plastic can NOT be cleaned correctly, but the stainless steel can.
- FoodSafe certified staff present.
- COVID-19 measures in place, such as: plexiglass barriers at the front service area; hand sanitizer available to staff and customers; social distancing markers on floor; signs posted; max. capacity limits posted; health screening done of staff and visitors; and no dine-in offered.
- Discussed results of the inspection with staff, no signature obtained due to the pandemic. |