Mr. Pizza Man

Item 2 - No person shall produce or allow to be produced by any machine or device, music or entertainment or any combination of same, on commercial or industrial property over which the person has own

114123, 114197, 114328(o) - Eliminate sewage backflow into the facility. Clean and sanitize all areas contaminated with sewage with a bleach solution (1 cup bleach per 9 cups water).Hire a licensed pl

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

113977 - Discontinue allowing employees to eat, drink, or smoke in any work area

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

Proper hot and cold holding temperatures

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 6/16/2023 ]

No insects, rodents, birds or nonservice animals

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 6/16/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 6/16/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 6/6/2023 ]

Inadequately cleaned or sanitized food contact surfaces

Improper cooling methods

High risk food holding temperature

Unclean nonfood contact surfaces

Unclean or degraded floors walls or ceilings

Inadequate food safety knowledge or lack of certified food safety manager

Food safety certificate or food handler card not available

Moderate risk food holding temperature

Employee eating or smoking

Inadequately cleaned or sanitized food contact surfaces

Unclean or degraded floors walls or ceilings

Moderate risk food holding temperature

Unclean or degraded floors walls or ceilings

Wiping cloths not clean or properly stored or inadequate sanitizer