Routine inspection completed due to ownership change
- Premise built as per approved floor plan. No changes from previous owner/
- Hand sink stocked w/liquid soap, paper towels, and running hot + cold water
- Upright cooler was 2C; freezers -16C; and thermometers present.
- 3-comp sink present for dishwashing. Bleach and dishsoap present.
- All foods stored in food grade containers; covered; foods stored in groups; and raw proteins stored below or separate from RTE foods.
- Approved FSP + SP. FoodSafe certified staff present
- General sanitation level is good.
- Bleach sanitizer in spray bottles had [cl2] >200ppm.
- All surfaces + equipment in good working order.
- The following items require ACTION prior to opening:
ACTION:
1) Paint all raw wood to seal it so it's easy to clean (shelf under microwave; table electric burners on; and platform flour is on) !
2) Install a door guard on the base of the back door to keep pests out.
*3)Install a screen door on the back door if you will be propping it open for air flow.
4) Fill and seal the gaps and holes around the grease trap to prevent accumulation of food + debris
5) Two pizza assembly coolers had temp. of 6C and 12C. Have coolers serviced so they maintain </=4C at all times.
6) Replace all the pizza pan covers with food grade lids (stainless steel or hard plastic) as current ones are plastic corregated, non-food grade materials.
7) All wiping cloths must be stored in a bucket full of bleach + water. Change this solution every 2-3 hours.
- Premises menu approved for pizza, chicken wings, pasta, and kabobs. All baked in oven.
- Single use, take-out only.
- Yearly permit fee of $37.50 (cash) was provided.
- Aluminum foil covering surfaces must be changed daily. Highly recommend installing permanent, durable material.
- Permit to operate granted, on condition all ACTION items completed prior to opening.
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