Main Street Pizza

Inspector notes: Pizza was observed held at 121-130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Pizza was reheated at time of inspection.

Inspector notes: Ranch dressing was observed held above fill line at prep unit #1 at 51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Reviewed cold holding procedures, dressing was moved into bottom of prep unit at time of inspection.

Inspector notes: (Rust cleaner) was stored with canned tomato sauce. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: Rice and pasta salad was 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.

Inspector notes: Working containers of sauces are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

Inspector notes: Lowboy door gaskets were observed torn and in poor repair.

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: The wall in the wareashing area has an accumulation of black residue. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Pizza was observed held at 111-115 degrees Fahrenheit in the pizza hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, pizza had been in the hot hold unit for a 1/2 hour. Food was reheated to 175 & 185 degrees Fahrenheit during time of inspection. Hot hold unit was taken out of service at time of inspection. Establishment must not use the pizza hot hold unit unless it can maintain an internal food temperature of 135 degrees Fahrenheit or higher. Per person in charge, pizza will be held on top of the oven. Pizza temperature must be monitored. If pizza is not maintained at 135 degrees Fahrenheit or above on top of the oven, establishment must discontinue using the top of the oven to hot hold.

Inspector notes: Pizza was observed held at 107 degrees Fahrenheit in the pizza hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, pizza had been in the unit for about an hour. Pizza was transferred to the walk-in cooler to rapidly cool. The ambient air temperature was observed held at 105 degrees Fahrenheit. Pizza hot hold unit was taken out of service and must not be used until it can maintain an internal food temperature of 135 degrees Fahrenheit or above.

Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.

Inspector notes: The sink used for food preparation and ice machine are lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Per person in charge, they are in the process of printing new menus.

Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety certification course during time of inspection. Please email inspector proof that additional employees have been enrolled and completed an approved food safety course.

Inspector notes: Menu is lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy. Per person in charge, establishment is in the process of printing new menus.

Inspector notes: Food was 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.

Inspector notes: Food was observed stored uncovered in the prep units and walk-in cooler. Food must be covered to prevent contamination.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per person in charge, an application was submitted yesterday but certificate has not been processed.