Smug's Pizza - McKinleyville

2720 Central Ave C Ste, McKinleyville

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Hot and cold holding temperatures were out of compliance. Garlic and sliced tomatoes (both in plastic containers) were 55.0°F and 48.0°F, respectively. Both were voluntarily discarded (VCD); thank you. Keep prep top lids closed and/or switch to metal containers and monitor temperatures frequently. Pizza slices in hot holding unit measured at 128.7°F and 133.9°F. VCD; thank you. Noted hot hold unit “low water” light was flashing. Service/repair unit and monitor temperatures. Keep cold food at or below 41°F and hot foods at or above 135°F.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Equipment in disrepair. Prep top unit undercounter portion had pooled water. Front handwash sink faucet leaking. Hot hold unit flashing “low water.” Repair and maintain all equipment to ensure it functions as intended; thank you.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

Routine Inspection
28. Food separated and protected.

Conditions Observed: Observed raw eggs stored over Canadian bacon in walk-in refrigerator. Store raw eggs under ready-to-eat foods to prevent cross-contamination.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

43. Toilet facilities: properly constructed, supplied, cleaned.

Conditions Observed: Restroom is lacking a dispenser for toilet tissue. Install toilet tissue dispenser and keep stocked at all times.

ROACHY SAYS:

“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”

Reinspection

ROACHY SAYS:

“Ooo! Welcome to Sanitarytown! Population: Smug's Pizza - McKinleyville! I see lots of happy hungry mouths in this establishment's near future!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Paper towels are not stocked in dispensers at all handwash stations, as required. Provide dispensers to protect paper towels from contamination, and keep stocked at all times for proper handwashing.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured ranch dressing 46F with probe thermometer in True refrigerator. Adjust/service/repair True refrigerator to hold cold potentially hazardous foods at or below 41F at all times. Measured olive mushroom pizza 116.5F and vegetable pizza 120F with probe thermometer in pizza hot case. Adjust/service/repair hot case to hold hot potentially hazardous foods at or above 135F at all times. The olive mushroom pizza was voluntarily discarded and the vegetable pizza, in the hot hold unit for approximately 1 hour, was reheated to 165F. Continue to monitor holding temperatures in this unit and have it serviced/repaired, if applicable. Measured several potentially hazardous food items (see measured observations) >50F with probe thermometer in pizza prep table, top portion. All foods that measured over 50F with probe thermometer were voluntarily discarded, other foods from the prep table were returned to the walk-in refrigerator that is holding at 38F. Please continue to work out of the walk-in refrigerator and do not use the pizza prep table until it has been serviced/repaired. This is a major violation that will require a reinspection on or after 3/2/20, or you may submit a service invoice to this office, via fax or email by 3/2/20 to avoid a reinspection.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths on the pizza prep table, lacking approved sanitizer solution. You may use a wiping cloth once and then launder it, or use it multiple times if held in an approved sanitizer solution. Please provide a sanitizer bucket for the food prep area for storage of wiping cloths and to sanitize food contact and non-food contact surfaces regularly.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed small purse/backpack on top of bags of crumbled sausage in walk-in refrigerator. Store personal items away from food and utensil handling and storage areas to prevent contamination. Observed front door propped open over the duration of the inspection. The facility is to remain vermin proof at all times. Keep the door closed, or install a screen to prevent passage or entrance of animals, birds, and vermin, including but not limited to, insects and rodents.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

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