Fine Folk Pizza

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter on main cook line in standing water 95F. Operator sent container and utensil to dishwashing area for proper sanitation. Corrective Action Taken

High Priority – Dented/rusted cans present. See stop sale. In dry store near restroom, 1 can tomatoes, 2 cans peppers heavily dented at seam.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad bar reach-in cooler: ; fresh mozzarella (47F – Cold Holding); blue cheese (48F – Cold Holding); cooked onion (47F – Cold Holding) per operator for 1 hour. Discussed with operator stocking coolers and monitoring food temperatures between shift changes. Repeat 11/9/2022. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back prep area soiled with accumulated food debris.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with tphc form and explained its use along with time markings already in place. Repeat 11/9/2022. Repeat Violation