Blas Pizza Degrades its Sanitary Rating

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER ONIONS INSIDE WALKIN COOLER

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

Observed employee with no hair restraint.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Hot water not provided/shut off at employee hand wash sink. FRONT & BACK Handsink

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Establishment operating without a current Hotel and Restaurant license. NEW OWNERS STILL OPERATING UNDER OLD OWNERS

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.

Critical - Observed dented/rusted cans.

In-use utensil not stored with handle above the top of potentially hazardous food and the container.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed gaskets with slimy/mold-like build-up.

Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro