Midtown Pizza

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.n Observed: the pizza cooler is not operational per the manager, no time/temperature control for safety in it currently.n ALSO, the front line make table had shred mozzarella in it, 46F. The cheese was moved to a working reach-in cooler. Corrective Action Taken

Basic – Food stored on floor.n Observed: bulk oil stored on the floor, front line. These were moved to a shelf. Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted.n Observed: no choking poster was visible. One was emailed.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed: pizza back up racks on the floor in the pizza area. Multiple are secured to the wall.

Basic – Worn, torn and/or soiled floors/carpeting.n Observed: the floor behind the fryer is soiled.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed shredded mozzarella in the front line make table, 45F. This was moved to the glass door reach-in cooler. Corrective Action Taken

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.n Observed: the test strip for the sanitizer chlorine bucket turned black upon testing. Water was removed and added to 100 ppm. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.n Observed lack of a plan. One was emailed.

Intermediate – Handwash sink used for purposes other than handwashing.n Observed: 2 drain tubes positioned in the hand wash sink.

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.n Observed: quaternary amonia test kit, when only chlorine is used to sanitize.

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.n Observed: SafeStaff certification are all paper, no original certificates.