Solorzano’s Pizza

Basic – Accumulation of debris on exterior of warewashing machine

Observed a build up of food debris on the top of the dishwashing machine.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Observed ceiling tiles above the form prep area missing pieces and bending due to water damage.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed ceiling vent in the prep area with black build up.

Basic – In-use knife/knives stored in cracks between pieces of equipment

Observed knife stored between equipment in the front prep area

Operator removed the knife. Corrected On-Site

Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment

Observed pizza spatulas placed in the soiled top of the pizza oven.

Basic – Missing drain plug at dumpster

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority – Dented/rusted cans present. See stop sale

Observed in the back prep area dented: 1 can of olives, 1 can of crushed tomatoes, 1 can of diced red peppers

Operator set cans aside for disposal.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

Observed pizzas on the front counter without date marks

Operator stated they had been out for approximately 2hrs

Operator reheated pizzas and put the original time they were made as time marks

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

High Priority – Toxic substance/chemical improperly stored

Observed a spray bottle containing cleaner stored with food in dry storage

Operator removed bottle. Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Observed no knowledge of the big 6

Handed operator a copy of the big 6 to post. Corrective Action Taken

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

Observed no posted plan

Handed operator a copy to post

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

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

Observed no chemical test kit for the chlorine dishwashing machine.

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

Observed no signed agreements

Handed operator a copy to sign and emailed him more

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Intermediate – Non-pitting surface rust on food-contact equipment

Observed the tables under the prep tables with a build up of rust and in contact with food.