Bryan's Place Pizza - Pasta

Inspector observed TCS food cold holding at above 41F degrees (see temperature log). COS-discarded. Corrective Action: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Inspector observed leak under 3 compartment sink. Corrective Action: A plumbing system shall be repaired according to law; and maintained in good repair.

Inspector observed multiple live cockroaches in the facility. Corrective Action: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions.

Inspector observed water bottles stored on prep top table. COS- moved water bottles. Corrective Action: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Inspector observed light gap underneath side door and rear door. Additionally, inspector observed rear not being able to fully self-close (light gap visible). Corrective Action: outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.

Inspector observed scoops (without handles) used for foods in prep top coolers. COS-removed scoops. Corrective Action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

The inspection report was not posted. Corrective action: Post the most current inspection report within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed pizza slicer stored in room temperature water between uses. COS: PIC pulled for wash. Corrective action advised PIC to store slicer in clean dry container between uses and wash, rinse, and sanitize every four hours or more frequently if needed.