SALJOS PIZZA

Violations (8)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed an empty large bucket stored inside the designated hand wash sink in the warewashing room. Designated hand washing sinks must be utilized solely for handwashing.Corrective Actions: Person in charge immediately removed the bucket and transferred to a storage unit.

• 15

  Food separated and protected

  Observed raw ground beef stored next to raw shell eggs on the bottom rack inside the walk in cooler. Raw ground meats(beef) shall be stored either on a rack above raw whole and ground poultry or side by side but have a protective barrier separating the TCS foods to prevent cross-contamination.Corrective Actions: Person in charge transferred the raw ground meat to a rack above the raw shell eggs. Ensure TCS foods are properly stored to prevent cross-contamination.

• 22

  Proper cold holding temperatures

  Observed marinara sauce running 75F in the reach in cooler adjacent to the bar. Owner stated the marinara sauce was left at room temperature for about three hours. Corrective Actions: Owner voluntarily discarded the marinara sauce. Ensure TCS foods are maintained at 41F or below to prevent foodborne illness.

• 23

  Proper date marking and disposition

  Observed a package of opened hard salami with a manufacturer use by date of 6/7/26. Corrective Actions: Owner discarded the expired salami. Ensure TCS foods that have exceeded the expiration/use by date are discarded to prevent foodborne illness.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no food allergen awareness poster in the kitchen.Corrective Actions: Ensure a food allergen awareness poster is displayed in an area visible to employees.

• 28

  Toxic substances properly identified, stored, used

  Observed a bottle of personal prescription medication stored on the counter of the reach in cooler closest to the ice maker. Corrective Actions: Owner immediately removed the medication and stored in a designated area away from food items to prevent contamination. Ensure toxic substances are stored in a designated area away from food and food items to prevent contamination.

• 43

  In-use utensils; properly stored

  Observd a pair of in-use tongs stored in a container of water running 99F. Corrective Actions: Ensure container of water is running 135F or above to inhibit bacterial growth. Alternate methods(as discussed with the owner) could be to wash, rinse, and sanitize the utensils every four hours to minimize bacterial growth or storing the tongs in a container of ice water at a temperature of 41F or below.

• 49

  Non-food contact surfaces clean

  Obseved dust accumulation on the fan covers inside the walk in cooler.Corrective Actions: Ensure fan covers are cleaned at a frequency necessary to preclude dust accumulation.