Quick Run

Inspector notes: Observed boxed pizzas and prepackaged burritos with internal temperatures of 95-109 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge (PIC), items were placed in case more than 2 hours prior to the inspection. One bulb in the case was burnt out at time of inspection and maximum ambient air temperature as measured with min-max thermometer was 122F. All TCS foods improperly hot held were discarded by PIC at time of inspection

Inspector notes: Observed facility utilizing Time as a Public Health Control with the hot case holding precooked, reheated foods such as pizza and burritos. Per PIC a third party does the cooking at 10am and food is placed in unit at 10:30am. Observed the policy with log sheet has not been filled out, nor was a time stamped on the hot holding unit. Discussed with PIC to utilize the log sheet to guarantee the policy is followed and TCS foods are discarded at the correct times. Per PIC the third party does keep a log but takes it with when they leave after being on sight for 1 hour. Discussed with PIC their Time as Control log shall be kept in facility and filled out when Time as Control is being used in the facility. Having more than one log of the same information is approved. PIC filled out the log sheet at time of inspection

Inspector notes: Observed the pizza oven with a parchment lined sheet tray stored on top on a small table behind the tobacco display. The table, pizza oven and sheet tray had food debris and the parchment liner in the oven and on the sheet pan were greasy. Per PIC an employee had used the equipment for lunch and had sat in the chair at the small table during their break. Discussed with PIC employees shall eat in a designated location that prevents contamination of the hands, food, equipment, or utensils used for commercial purposes. Also discussed that all equipment shall be stored as clean to sight and touch. PIC had employee clean the table, pizza oven, change out parchment liners at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) one is required to be on the premises during all hours of operation

Inspector notes: Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) one is required to be on the premises during all hours of operation

Inspector notes: Observed facility does not have a probing thermometer. Discussed with PIC properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection

Inspector notes: Observed used utensils held in cloudy water at a temperature of 72*F on top of the pizza oven. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed the three compartment sink to have food debris and dirty dishes on both sides of the sink's drainboards. Per PIC the sink has not been used today yet. Discussed with PIC to clean before use and physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM)in facility at time of inspection. Discussed with Person in Charge (PIC) one is required to be on the premises during all hours of operation