Holy Crust Pizza

*10 Clean Sight and Touch

Residue observed on can opener

*18 Toxic items storage adjacent to food/utensils

Bleach and other chemicals observed next to clean dishes

*21 Outfitter-Certified Food Manager

No one with food manager certificate present

*32 Equipment and Utensils Multiuse Materials durable

Replace can opener blade

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Move sanitizer bucket to where it is not next to food

*42 Dirty nonfood contact surfaces

Clean wire racks in walk-in cooler

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Do not store raw shelled eggs on top of ready-to-eat food

*19 Plumbing System Construction

Fix leak/broken pipe

*21 RFSM - Not On Site

No registered food manager on site

*24 Food Labeling- with common name of the food

Label all squeeze bottles & bins with spice in prep/cooking area

*28 Do not exceed manuf. use by date

Dispose of all past date food items

*32 Equipment and Utensils Durability and Strength

Do not use plastic wrap to cover shelves in bar coolers>use material that will retain its shape after multiple use/washes

*34 Pest control-routine inspections for

Gnats seen by drink station/bar area sink>speak with pest company

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer solution in between use

*41 Food storage containers, identified with common name of food.

Label all bulk ingredient

*42 Dirty nonfood contact surfaces

Clean spilt beer in bar cooler with kegs

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler

*47 Health permit posted

Have health permit posted in public view

*47 RFSM Certificate - Not Display

missing RFSM certificate on site must be have FSM registered with the city

*47 Health permit posted

missing health permit posted must be have health permit posted

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration on dish washing machine must be have 50 ppm chlorine concentration to sanitize utensils

*28 Date marking > 24 hrs,on site,temp 41F

missing some date marking on food containers inside cooler units must be have date marks on food containers in all areas

*10 Equipment and Utensils Cleaning-contamination

door gaskets on cooler units dirty in all areas must be clean and sanitize inside and outside equipment to avoid cross contamination

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

food containers inside WI cooler unit without cover or lids must be protect food from cross contamination with lids or covers

*43 Clean vent syst:Intake/exhaust air ducts

fan vents inside WI cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certifcate on site must be have FSM registered with the city

*24 Food Labeling- with common name of the food

missing labels on food containers inside cooler units must be have labeling food containers in all areas

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero Quat concentration on sanitizer buckets must be at: 200-400 ppm Quat concentration on sanitizer buckets

*28 Date marking > 24 hrs,on site,temp 41F

missing date marks on food containers inside cooler units must be date marking food containers in all areas

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

food surfaces must be sanitize during operational hours

*43 Ventilation hood-prevent grease dripping

vent hood filters dirty with soils and grease accumulations must be clean to avoid cross contamination