XPRESS PIZZA HOUSE

Food must be properly covered and stored off the floor, with raw foods kept separate and below cooked or ready-to-eat foods to prevent contamination.

The restaurant's manual dishwashing process did not use the correct chlorine sanitizer strength or contact time; dishes must be sanitized with at least 100 parts per million of chlorine for at least 45 seconds as part of a three-step wash, rinse, and sanitize process.

The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.

Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.

Single-use items like cups and utensils must be stored and handled in a way that keeps them clean and prevents contamination.

The restaurant must keep hand washing stations stocked with soap and paper towels in working dispensers.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

A certified food handler or supervisor must be present whenever the restaurant is open.

Clean cloths and towels must be kept in good condition and used only for their intended purpose.