Social Pizza Maple Ave LLC

*02 Cold Hold (41øF/45øF or below)

observed chicken wings @ 49.3 F, turkey @ 52.4 F, sausage @ 49 F

*10 Sanitization after Cleaning

*19 No Hot Water / Water heater 50 gallon min.

*21 RFSM - Not On Site

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Remove wet cloth from inside RIC (absorbent)

*33 Warewashing machines auto. dispense detergents

chlorine sanitzer

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

Do not store personal drinks above food product

*39 Equipment in good repair and proper adjustment.

Repair RIC in kitchen

*45 Premises shall be maintained in good repair

caulk hand sink to wall properly

*10 Sanitization after Cleaning

Observed dish machine sanitizer tested at 0 ppm Cl.

*21 RFSM - Not On Site

RFSM not on site. Call 214-670-8083 for info.

*31 Individual, disposable towels

Observed no hand towels at bar handwash sink.

*32 Equipment and Utensils Multiuse Materials durable

Observed towels stored on food in RIC.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back door.

*10 Other sanitizer use - manufacturer label direction

Observed sanitizer bucket >170 ppm DDBSA

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw eggs over pasta salad

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Observed towels in RIC, used as pad for container/utensils

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed scoop stored in pasta salad in RIC with handle in food

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw egg over RTE

*07 Food safe, good condition, unadulterated, and honestly presented

Observed moldy strawberries

*18 Chemical sanitizer generated onsite, chemical criteria

Machine sanitizer <150 ppm chlorine

*10 Chlorine sanitizer concentration, minimum temp.

Observed

*29 Food thermometers provided and accessible

Provide thermometers in RIC's and sanitizer test strips

*31 Handwashing lavatory - accessible

Do not block hand sink

*14 When to wash hands before donning new gloves

Observed not washing hands before donning gloves

*20 Grease Trap Tickets

*34 Pest control-routine inspections for

No records

*21 RFSM - Not On Site

*19 Water & Plumbing in good repair- per code

Repair leak at warewashing area faucet.

*47 Conditions of Permit-in use of food equipment

*03 Food products not maintained at 135øF or above

pizza in hot unit no up to temperature

*21 RFSM - Not On Site

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*42 Dirty nonfood contact surfaces

clean kegels reach in coolers where these are stored

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

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

raw pork and cooked food store together raw chicken and raw beef store together

*10 Clean Sight and Touch

provide cleaning for ice machine

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

chicken, potato

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

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

lettuce

*29 Food thermometers provided and accessible