TROUPS PIZZA health score and inspection history

Store between-use utensils in a container of water at 135 F or above.///Utensils stored in standing water at 85F degrees.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Personal drinks stored above make table and microwave.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and encrusted grease on exterior of fryer. Food debris in the bottom of low boy cooler next to the grill. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. ///Accumulation of grease residue on frying baskets.

Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)///Accumulation of black residue on the can opener blade.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris and dust on ceiling vent tile throughout the facility. Accumulation of food debris in the floor drains throughout the facility.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. ///Several dim/blown bulbs.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged or missing ceiling tiles throughout as needed. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of dust on ceiling tile and ceiling vent cover. Black residue in floor drains under dish machine.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///An accumulation of dust on hood vent filters.

Store between-use utensils in a container of water at 135 F or above.///Utensils in standing water at 70F degrees.

Keep dumpster doors and lids closed.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Cellphone on prep table.