DC Pizza

1. There was no sanitizer made for surfaces at the time of inspection., 100ppm of chlorine-based sanitizing solution was made during the inspection., , 2.There were dirty cleaning cloths on food contact surfaces., , The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.

1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded)., 2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water, (discarded)., 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard)., , Thawing of foods must be done safely away from the temperature danger zone using one of the following, methods:, - Under running cold water., - In the microwave to be cooked immediately, - Under refrigeration, - As part of the cooking process.

1. There was paper towel in the handwashing sink located in the kitchen., 2. There was no soap in the handwashing sink located in the ice cream serving area., , Stock all handwashing sink with soap and paper towel.

1. Ice cream scoop were stored in a bowl of water at room temperature., , Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriate, temperature., , 2. There were several open foods in the walk-in cooler., , Cover all foods to prevent contamination.

Cardboard boxes were used to line the dry storage shelves., , Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.

The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface., , Clean the indicated area.