January 22, 2009 (Routine)

• 0450 C - No utensils for dispensing pizza toppings.
  Use utensils (or gloves) to dispense pizza toppings to limit bare hand contact with ready to eat foods that will be cooked.
• 0480 - Corrected During Inspection Spray bottle not labeled at pizza prep.
  Label bottle.
• 0570 - Wiping cloths stored on counter.
  Store in sanitizer when not in use. One gallon water to one tbsp. bleach or other commercial sanitizer.
• 0820 A 1 - Corrected During Inspection Critical Meatballs on stove at 120F.
  Hot hold foods at 135F or above.
• 0820 A 2 - Corrected During Inspection Critical Phf's on top of pizza prep held at >41F. Chicken breading stored at room temperature.
  Monitor temperatures so that foods are kept<41F. Check unit thermostat, do not double pan items, keep top on unit when not in use. Change after each use or at least every 4 hours or refrigerate between uses.
• 2000 - Pizza boxes on floor inbetween reach in and prep table.
  Store all single service containers off of floor.
• 3100 - Personal items stored with food and single service items.
  Store all personal items in a designated area away from food and single service items.