Round Table Pizza #215

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Mold like substance observed on nozzles of the soda machine. [CA] Frequently clean and sanitize food contact surfaces to prevent accumulation of mold or debris. There was heavy food residue accululatio on the slicers as well. [COS] Employee washed, rinsed, and sanitized both.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Time as a public health control; procedures & records

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The small white chest freezer stored back in the kitchen is not NSF/ANSI approved, or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved, or ETL/UL Sanitation listed one.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Signs posted; last inspection report available

Inspector’s notes

The county’s current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lacking appropriate chemical test strips to measure chlorine sanitizer for the dishwasher. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Mold like substance observed on nozzles of the soda machine. [CA] Frequently clean and sanitize food contact surfaces to prevent accumulation of mold or debris. [COS] Employee washed, rinsed, and sanitized the nozzles.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

A Food Safety Certificate for managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods items in the salad bar was measured at improper cold holding temperatures. Boiled egg, mac salad, and cut melons were measured at 48-49F. Per employee the salad bar was refilled at 11 am. [CA] Potentially hazardous foods at a salad bar may be maintained above 41F but not above 45F for a period that does not exceed 12 hours within any 24-hour period. Any unused portion shall be discarded at the end of the serving period. [COS] Employee discarded the items into the trash.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of single-use paper towels for handwash sink located at the front prep area. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands as required. [COS] Employee refilled the paper towel dispenser. A roll of paper towels was available on keg dispenser next to handwash sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.