Knead A Pizza Llc Degrades its Sanitary Rating

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.lassagna

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.cheese pizza pies

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

Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over dressings

Critical - Observed food stored on floor.walkin frezer

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.inside reachin coolers

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade basting brush used in food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed utensils stored in crevices between equipment.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

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 ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza pies

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

Observed a nonfood-grade basting brush used in food.

Observed knife block in use to store knives.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.needs quetenary amonium

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor

Wet mop not hung to dry.

No Violations Were Observed

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - No conspicuously located thermometer in holding unit.

Critical - No handwashing sign provided at a handsink used by food employees.

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

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