Pizza Culture

Wiping cloths were observed on food contact surfaces. , , Wiping cloths must be stored in an approved sanitizer when not in use.

A food handler was observed drying their hands with a reusable wiping cloth after washing them. , , The food handler was advised to re-wash their hands and dry hands with paper towel. , , Please educate all staff on proper hand washing procedures.

1) The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. Staff indicated it was tested when the facility opened and it was sanitizing properly. Unwrapped test strips were unable to be found. , , The chlorine concentrate was empty, the chemical was changed, the line was primed, and the dishwasher was tested to be sanitizing at 100ppm./ , , Please ensure staff are using the correct test strips and testing the dishwasher frequently to ensure it is operating properly., , 2) The iodine chemical concentrate for the bar dishwasher was empty at the time of the inspection resulting in 0ppm iodine being detected., , The solution was changed out and the dishwasher was run again. 12.5ppm iodine was detected. , , Please ensure chemical levels are checked frequently and the dishwashers are tested to ensure proper functioning.

The back hand washing sink was obstructed by the rag laundry bag/bin that was positioned in front of the hand sink rendering it difficult to access. , , Please move the laundry bag/bin such that the hand sink is free from obstruction and can be easily accessed.

1) Paper towel was not available at the back hand washing sink. , , 2) paper towel was not available at the staff washroom hand sink. , , Please stock both of these sinks with paper towel. Dispensers were installed but were not operational., , Hand washing sinks must always be stocked with paper towel in a dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing.

When the mechanical dishwasher is run hot water is not available at the two-compartment sink. , , Hot water must always be available at all sinks (dishwashing, prep, hand sinks, etc.). , , Please address the hot water issue such that hot water can be available at all sinks when the dishwasher is running.

Low water pressure was observed at the back hand washing sink when the hot water is run. , , Please address the low water pressure issue at this sink.

Food was stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored off of the floor to protect from contamination and facilitate proper cleaning.

Quat sanitizer test strips were not available., , Obtain sanitizer test strips for the sanitizers used on site.

The staff washroom door was open to a food area. , , The washroom door must be kept closed and have a self-closing hinge installed to reduce the risk of contamination.