Pizzorama

- The sanitizer concentration in the sanitizer bucket was measured at 0 ppm., *Staff prepare the solution and measured as 100 ppm of chlorine. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty., **Wet cleaning clothes can harbor germs and, if left without soaking in the sanitizer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.

Improper manual dishwashing procedure was in use. Dishes were being washed with soap and water and rinsed. Dishes were not being sanitized., , Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.

- The pizza press machine was positioned very close to the handwashing sink, creating a potential risk of water splashing onto the pizza dough and causing contamination., *Reposition the pizza press machine to maintain adequate separation from the handwashing sink. Alternatively, install a splash guard to prevent water from contaminating food during handwashing.

-The baseboard in the prep area along the wall was in disrepair., *Repair or replace the damaged baseboard to maintain proper sanitation and prevent pest harborage.