Pie Tap Design District LLC

*06 Discard TCS if date marked exceeds temp & time

REMOVE EXPIRED FOOD PRODUCTS FROM BAR, 1/2 N 1/2 DATED 7-3-23

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

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE .

*42 Floors/walls/ceiling/nonfood dirty

CLEAN HANDLES OF COOLERS., TOP OF DISH WASHING MACHINE,

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED.

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

*20 Grease Trap Tickets

PROVIDE RECORD WITHIN LAST 90 DAYS.

*34 Pest Control

OBSERVED FRUIT FLIES NEAR DISH WASHING MACHINE AREA AND BAR.

*21 RFSM - Not On Site

*34 Outer openings:closing holes, gaps

observed front and back door are not close properly

*31 Handwashing lavatory - used for other purpose

observed spray bottle, container in the hand sink

*10 Q.A. PPM - follow manufacturer's direction

sanitizer bucket 50 ppm quat

*47 Handler-Certificate Not on site

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

Provide date marking for all the cheese in the WIC

*36 Cloths in-use for wiping between uses stored

*20 Grease Trap Tickets

*18 Toxic items stored above food/utensils

observed sanitizer bucket store next to onion bag and tomato

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*21 RFSM - Not On Site

manager with RFSM certificate not on site

*42 Floors/walls/ceiling/nonfood dirty

clean walls, floors, floor drain

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks and food can not be store above customer's food- separate

*02 Cold Hold (41øF/45øF or below)

food on cold holding unit not provide 41 degrees f or below observed 50 degrees f

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

provide label for food storage containers

*34 Pest control-routine inspections for

observed roach by dish washer

*47 Other Violations

chocking poster

*29 Mechanical holding unit, thermometer location

all cold units need to have thermometer

*10 Chlorine sanitizer concentration, minimum temp.

main dish washer 0 ppm bar dish washer 0 ppm

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

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

observed raw chicken above raw beef

*10 Clean Sight and Touch

provide cleaning for the coolers, can opener

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

provide date marking for cheese

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*36 Cloths in-use for wiping between uses stored

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

provide cover for ice bucket

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

observed raw chicken and beef store together

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*47 Handler-Certificate Not on site

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

provide date marking for cheese

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

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

provide cover for ice bucket

*42 Nonfood-contact surfaces material

no towel allow under the tray

*02 Cold Hold (41øF/45øF or below)

green leaf, lemon 53'f

*14 Gloves single use

multi tasks with 1 gloves

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

observed raw chicken, raw meat store next to cooked chicken, dressing

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

*37 Storing the food at least 15 cm (6 inches) above the floor

observed oil boxes on the floor

*29 Mechanical holding unit, thermometer location

*39 Store equipment & utensils - avoid contamination

knives

*31 No soap at handsink

*37 Food shall be protected from cross contamination by protecting food containers that are received

open foods by the customer walk way

*47 Handwashing signage

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

WIC

*10 Chlorine sanitizer concentration, minimum temp.

dishwasher tested 0 ppm

*30 Food Establishment Permit

*34 Outer door: solid,selfclosing,tightfitting

back door

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee personal food inside RIC.

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

*42 Dirty nonfood contact surfaces

Clean fan covers inside WIC.

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Premises shall be maintained in good repair

Patch holes in wall at back prep area.

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

raw meat and raw chicken store together raw eggs store together with cheeses

*10 Clean Sight and Touch

provide cleaning for the cooler

*02 Cold Hold (41øF/45øF or below)

PEPPERONI 51, CUT TOMATOES 44

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - accessible

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

AT BAR SINK

*15 Contact RTE Products w/ Bare Hands

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*10 Food thermometer cleaned before use

*02 Cold Hold (41øF/45øF or below)

*34 Pest control-routine inspections for

FLIES OBSERVED

*29 Cold/hot hold unit thermometer easily viewable

*14 When to wash hands before donning new gloves

*31 Individual, disposable towels

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

*34 Pest control-routine inspections for

PREVENT FLIES FROM ENTERING ESTABLISHMENT

*22 Handlers-Certificate Not On Site