Express Pizza

1. Cleaning cloths were noted to be stored on prep counters. , These were moved during the inspection. Please be advised that cleaning cloths must be stored in a sanitizing solution at all times. , 2. The concentration of quaternary ammonium solution in the sanitizing sink was noted to be at 50 ppm. , The operator prepared fresh quat solution during the inspection. The operator was further advised to change quat solution frequently and ensure it is maintained at 200 ppm at all times., 3. Debris was noted to on hard-to-reach surfaces of the meat slicer. , Please ensure to dismantle the meat slicer to achieve proper cleaning and sanitizing. A brush must be used to clean and sanitize hard-to-reach surfaces.

Staff personal items were noted to be stored on prep counter. , Please designate an area to store staff personal items located away from food prep and storage area. Please do not store staff personal items on prep counters. These were moved during the inspection.

The temperature of food items stored in the hot holding unit was noted to be at 30 degrees C. It was noted that facility was not reheating food items to the internal temperature of 74 degrees C. , Please be advised that all food items must be reheated to the internal temperature of 74 degrees C prior to storing them on hot holding unit. Please be advised that the hot holding units must be maintained at or above 60 degrees C at all times. The operator reheated all food items during the inspection.

Onions were noted to be stored in a garbage bag. , Please be advised that garbage bags are made of nonfood grade materials and must not be used to store food items. Onions were moved during the inspection.

Sand was noted on the meat slicer at the time of inspection. , Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times.

A probe thermometer to check internal temperature of food items was not observed. , Please acquire a probe thermometer. Please ensure that all cold holding units are also equipped with a functional thermometer.

The facility only has one hand washing sink, located by the kithcen entrance. This sink is not in the proximity of the food prep area. Food handlers would have to walk around the prep area to wash hands. , The operator was advised to move prep cooler and create a pathway so that the hand washing sink is more accessible for food handlers to wash hands. ,

A self-closing mechanism was not observed at the employee washroom. , Please install a self-closing mechanism on this door.

Reusable dishes were noted to be in their original packaging. , Please clean and sanitize all reusable dishes.

General cleaning and organizing is required throughout the facility. , Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and organized manner at all times. Please create written cleaning procedures and implement them.