Basic – Bowl or other container with no handle used to dispense food. – Dough making station nObserved no handle cups used to dispense salt. PIC removed. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – Storage areanObserved employee items next/on top of ingredients used in establishment. PIC removed. Corrected On-Site

Basic – Wet mop not stored in a manner to allow the mop to dry

Observed mop not stored in a way to allow proper air drying. Employee stored mop appropriately. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. – walk-in coolernObserved meat sauce (47-51F – Cooling); cut tomatoes (47F – Cooling). Per operator, items have been cooling the day prior to inspection but did not make it to 41F with 6 hours. See stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. – walk-in coolernObserved meat sauce (47-51F – Cooling); cut tomatoes (47F – Cooling). Per operator, items have been cooling the day prior to inspection but did not make it to 41F with 6 hours. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n- Front counter nObserved cooked peppers (46F – Cold Holding); blue cheese (46F – Cold Holding); sliced ham (46F – Cold Holding); cooked artichoke (46F – Cold Holding); cooked onions (46F – Cold Holding).nPer operator items were placed in unit from walk-in cooler approximately 4 hours prior to inspection. Items have been out of temperature for approximately 2 hours. nItems were not prepared or processed today. Operator placed items in freezer to rapid cool.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – Can openernObserved can opener with an accumulation of old food.

Intermediate – Handwash sink not accessible for employee use at all times. – KitchennObserved no water at hand wash sink.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Observed chemical test kit used at warewashing machine.

Intermediate – No soap provided at handwash sink. – Ladies bathroom