Pizza Joes

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers.

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

make table/Reach in cooler not holding foods to 41° or below. Meatballs 50°. Sausage 50°. Sauce 50°. Per Person In Charge. Items placed about 1 hr before . Items Moved to another cooler. nDoors/ seals not tight fitting.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Food service employees with bracelets/ large jewelry.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Residue build up on exterior of food container.

Basic – Working containers of food removed from original container not identified by common name

Prepped chicken made 2 days ago not date marked.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Meatballs 50°. Sausage 50°. Sauce 50°. Per Person In Charge. Items placed about 1 hr before . Items Moved to another cooler. Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

nMissing paper towel at frontline Hand wash sink. Replaced by manager. Corrected On-Site

Intermediate – No soap provided at handwash sink

Missing soap at frontline Hand wash sink. Replaced by manager. 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

Establishment holds cooks pizzas on 4 hour time control , but has no written procedures. Emailed form. Corrective Action Taken

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit

Establishment probe thermometer at 41° in ice water. Inspector calibrated thermometer. Corrected On-Site