D Castro Pizza

Inspector notes: Chicken was observed cooling on sheet pans wrapped in plastic wrap in the walk-in cooler. PIC informed foods are to be loosely covered of kept uncovered if can be stored high on top shelf of speed rack and contamination of open food items within the walk-in cooler can be prevented.

Inspector notes: The presence of pest is not controlled as evidenced of rodent droppings on the floor and shelving throughout establishment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Since previous inspection, pest control has been contacted and performed an initial assessment along with another visit since. Per the Pest Control tech on site at time of re-inspection, further visit to be conducted weekly as necessary. Pest control reports reviewed at time of inspection. PIC is to ensure: - all food items and single use items are protected from contamination by storing in plastic bins/tubs with lids or kept in original packaging - any trapped/dead mice are removed and noted for pest control purposes - facility equipment food contact surfaces and canned goods are properly cleaned and sanitized daily prior to start of use - search for and seal any possible entry points - Maintain the pest log provided by the pest technician to aid in the pest control program -follow any suggestions provided by pest control technician to help eliminate the current pest problem

Inspector notes: The establishment did not have an on-site manager certified in food safety as required at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per the PIC on site, the person certified in food safety left the establishment just prior to inspection. Owner to ensure extra person/people are certified in food safety to cover the scheduled hours of operation.

Inspector notes: Canned goods were observed stored with rodent droppings on lids. Canned good lids are to be cleaned and sanitized prior to opening for use.

Inspector notes: In-use knives were observed stored in between prep unit surfaces. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Knives were removed for proper storage at time of inspection.

Inspector notes: The following was observed in poor repair: - Pizza prep and sandwich prep unit door gaskets - Chest Freezer cover/lid - Walk-in cooler door top hinge needs repair. Door does not close properly without being held shut by a block on the floor. Equipment shall be maintained in good repair. (Per the PIC, maintenance individual was contact for repairs to refrigeration and quote was obtained to schedule service.)

Inspector notes: Dry storage shelving in the back corner was observed to have droppings. Droppings are to be cleaned at a frequency necessary to prevent buildup and to aid in the current pest control program.

Inspector notes: The floor in the facility was observed to have rodent droppings and debris under and behind various equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and to aid in the current pest control program.

Inspector notes: The back door to the outside, located in the kitchen, is not tight-fitting and has a torn screen. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. PIC moved can opener to 3-bay sink to be washed, rinsed and sanitized. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: The presence of pest is not controlled as evidenced of rodent droppings on food contact surface (dough maker) and throughout establishment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. -A full evaluation/assessment by professional pest control company must be performed before the next inspection. The full evaluation must include frequency of treatment, types of bait, traps, recommended preparations, structural findings, and technician assessment.

Inspector notes: The door to the outside, located in the (kitchen), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: No person certified in food safety were present as needed at the time of inspection.

Inspector notes: The following was observed in poor repair: -Pizza prep and sandwich prep unit door gaskets -Chest Freezer cover/lid Equipment shall be maintained in good repair.

Inspector notes: The non-food contact surfaces of the (front cooler and freezer shelves) have an accumulation of food debris.

Inspector notes: Observed some droppings on the non-food contact surfaces of the (mixer) located in kitchen.

Inspector notes: Observed missing floor tiles underneath the cookline. The physical facilities must be maintained in good repair.

Inspector notes: The (floors) in the (kitchen and front) area has an accumulation debris (rodent droppings). The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Sliced Deli Meat and Chicken Wings were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Food items were properly dated at the time of inspection.

Inspector notes: The floor behind the cookline was observed to have missing tiles exposing the cement subfloor. The physical facilities must be maintained in good repair.