Family Pizza Degrades its Sanitary Rating

Critical - Observed cheese with mold-like growth. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - No thermometer provided to measure temperature of food product. Repeat Violation.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.[freezer sauces & veggies]

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.[pizza handling]

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 - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.[under shelvesin kitvhen ]

Observed single-service items stored on floor.

Observed leaking pipe at plumbing fixture.

Critical - Hand wash sink lacking proper hand drying provisions.[front]

Observed inside/outside of dumpster not clean.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

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

Critical - Lack of toilet tissue at each toilet.

Critical - No thermometer provided to measure temperature of food product.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

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