Pizza Wave

Inspector notes: Red Chowder was observed held at 94 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food item was placed into hot hold unit more than 2 hours prior to the time of inspection and was voluntarily disposed of. Hot holding table setting was increased.

Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils. Medicines were removed from refrigeration unit and placed in secure location.

Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles were labeled with the common name of chemical during the time of inspection.

Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. Reviewed dating of shellfish tags with PIC.

Inspector notes: Refrigerator door gaskets were observed in poor repair on the salad prep unit. Refrigerator door gaskets shall be maintained in good repair.

Inspector notes: The 1-door reach-in by the dishwasher was observed held at an ambient temperature of 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items within unit were assessed and moved to other refrigeration during time of inspection. Establishment is not to store any TCS food items in unit until an ambient temperature of 41 degrees Fahrenheit or below is maintained.

Inspector notes: The hand-washing sink in the kitchen by the employee restroom was lacking paper towels. Paper towels were provided during time of inspection.

Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. Reviewed dating of shellfish tags with PIC

Inspector notes: The doors to the outside, located in the front vestibule and door storage room, are 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: Utensils were observed stored in stagnant water between uses. Utensils must be stored on a dry clean surface, in water 135 degrees Fahrenheit or more, or in water with sufficient flow to flush away potential contamination. Utensils were moved to dry surface during time of inspection.

Inspector notes: Bowls are being used as scoops in containers of various ingredients in cookline prep units. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowls were removed during time of inspection.

Inspector notes: Refrigerator door gaskets were observed in poor repair on the salad prep unit, pizza prep unit, and cookline prep unit #2. Refrigerator door gaskets must be maintained in good repair.

Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The floor tiles in the kitchen were either cracked or missing and were observed in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: The floor coving in the dishwashing area is in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: Wood is used in the construction of shelving in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. *This violation has not exceed the original correction date of 08/24/23.

Inspector notes: The sandwich station and saute 2 station observed held at 41-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. The top shelves on both units observed at 41 degrees Farenheit, but both bottom shelves observed at 49-50 degrees Farenheit. Staff voluntarily disposed of all TCS foods above 41 degrees Farenheit during this inspection. -Service was contacted. Establishment shall not store TCS foods in both the sandwich station and saute 2 station until units are able to CONSISTENTLY maintain an ambient temperature of 41 degrees Farenheit or below. -Condensate in the sandwich station observed draining into a container at the time of this inspection. *Thermometers checked (32 degrees F) in ice slurry during this inspection.

Inspector notes: Wood is used in the construction of shelvings in the kitchen area. Coating on wooden shelves observed chafing/peeling during this inspection. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.

Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.

Inspector notes: The condensate from the fish station and sandwich staion observed draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.

Inspector notes: The counter in the frying area observed in poor repair. Counter observed no longer smooth, durable, non-absorbent, and easily cleanable. The physical facilities must be maintained in good repair.