Slices Pizza

Inspector notes: Observed the following time/temperature controlled for safety food items with internal temperatures between 44*F-48*F in the bottom of the main refrigerated prep cooler: diced tomatoes, vegan pork made from canned jackfruit, cooked potatoes, ricotta cheese, opened canned artichokes, cooked BBQ pork, feta cheese, mac and cheese, shredded cheese, and cooked portobello mushrooms. Ambient air temperature of unit was at a minimum of 57*F, via min/max thermometer. Per person-in-charge (PIC), food items had been in unit since this morning. PIC indicated internal temperature of unit or food items had been verified to be at 42F this morning. Top of unit was holding TCS foods at 41*F or below at time of inspection. Informed PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to walk-in cooler to rapidly cool by PIC at time of inspection. Establishment observed to have adequate cold holding capacities. Discussed utilizing ice baths and time as a control until unit can be repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed the following time/temperature controlled for safety food items with internal temperatures between 45*F-54*F in the bottom of the main refrigerated prep cooler: diced tomatoes, vegan pork made from canned jackfruit, cooked potatoes, ricotta cheese, opened canned artichokes, cooked BBQ pork, feta cheese, mac and cheese, shredded cheese, and cooked portobello mushrooms. Ambient air temperature of unit was at a minimum of 46.2*F, via min/max thermometer. Per person-in-charge (PIC), food items had been in unit since this morning or yesterday. PIC indicated internal temperature of unit or food items had not been verified today. Top of unit was holding TCS foods at 41*F or below at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Establishment observed to have adequate cold holding capacities. Discussed utilizing ice baths and time as a control until unit can be repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation dates: cooked oyster mushrooms (5/6), cooked portabella mushrooms (5/6), cooked spinach (5/6). Person in charge indicated these foods were not previously frozen. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed pepperoni, cheese, and caprese calzones at front counter at ambient room temperature. Person-in-charge (PIC) indicated calzones are cooked, held for 4 hours, then discarded. Establishment observed to have time as a public health control policy in place and is using policy for pizzas at front counter, but calzones were not observed to be under time as a control policy. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC stated all calzones were prepped at 11AM with a discard time of 3PM, and were documented as such on the written policy

Inspector notes: Observed buildup of brown organic matter on soda nozzles at soda station. All food-contact surfaces must be cleaned to sight and touch