BIG JOES PIZZA PASTA

Adequate hand washing facilities supplied and accessible

Observed hand washing sink, closest to the three compartment sink, no supplied with disposable towels and soap.Corrective Actions: Must supply all available hand washing sinks with disposable towels and soap, for ease of proper use.

Food-contact surfaces: cleaned & sanitized

Observed soda dispensing nozzles not kept thoroughly cleaned, especially Pepsi.Corrective Actions: Must regularly and thoroughly clean soda dispensing nozzles, as to prevent contamination of food product during use.

Proper date marking and disposition

Observed no date marking of prepared and opened TCS foods, stored in walk-in coolers and cold holding units.Corrective Actions: Must provide, on each container of prepared and opened TCS foods product, a date of preparation/opening, as well as a disposal date, not to exceed 7 days within the retail food establishment.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed the use of cardboard as part of shelving, in the walk-in coolers and and dry food storage area. Observed heavily rusted shelving for equipment storage and walk-in cooler.Corrective Actions: Must replace or refurbish rusting equipment, for ease of cleanliness, as well as discontinue using cardboard as part of shelving as to maintain cleanliness.

Non-food contact surfaces clean

Observed shelving in the walk-in cooler not kept thoroughly cleaned.Corrective Actions: Must regularly and thoroughly clean shelving, as to maintain a sanitary environment.

Hot and cold water available; adequate pressure

Observed no available hot water at the hand washing sink by the three compartment sink.Corrective Actions: Must provide a minimum of 100 degrees F hot water at all hand washing sinks, for proper hand washing procedures.

Garbage/refuse properly disposed; facilities maintained

Observed heavy accumulation of debris and litter around dumpster.Corrective Actions: Must regularly clean all debris and litter around dumpster area, as to prevent pest harborage.

Physical facilities installed, maintained, and clean

Observed dust accumulation on the ceiling in the food preparation area.Corrective Actions: Must regularly clean ceilings of dust, as to maintain a sanitary environment.

Adequate ventilation and lighting; designated areas used

Observed no light shielding in food preparation and storage areas.Corrective Actions: Must provide proper shielding to all non-shatterproof lights.