MOD PIZZA

Violations (2)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Make unit closest to the wall Observed several items temping above 41F Person in Charge (PIC) stated that they were prepped when the establishment opened and were on the bar for less than 4 hours. PIC stated their tomato sauce is shelf stable and that it was being chilled for quality. PIC showed us documents claiming that their tomato sauce is shelf stable but did not have any documents on product testing or assessment confirming the pH and water activity of the pizza sauce to confirm if it is shelf-stable or not.

  Time Temperature Control for Safety Food (TCS Food)

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 3 compartment sink Observed black residue on caulk above 3 compartment sink with part of the caulk detaching from the wall. PIC stated it was noticed 2 weeks ago and that they go through an internal repair process. PIC stated it will be repaired by Tuesday 7/21/26

  Physical Facilities