Mod Pizza

Inspector notes: Observed a knife on a magnetic strip with visible food debris that was being stored as clean. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed roasted garlic with an internal temperature range of 59F-61F stored in the top portion of the prep table line. Also observed lidded cut romaine lettuce stored in the bottom portion of the prep table with an internal temperature range of 46F-50F. Per PIC, the roasted garlic and the cut romaine lettuce were prepared less than 2 hours prior to the inspection. PIC moved all food items to the walk-in cooler with the lids off to cool down rapidly. Explained to PIC that prep tables are use for maintain food items at temperature not for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed prep sink leaking from the faucet. PIC put in a work order for the prep sink at time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed multiple metal pans, in the back of the kitchen, stacked with visible water accumulating in between the pans. Employee unstacked metal pans at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing