T-jos Pizza

Year by year

Inspections

1. Oct 15, 2025 Routine · 1 priority, 4 priority foundation, 3 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME

     Utensils being washed in 3C sink warewashing operation are not exposed to the chlorine sanitizer for the required amount of time. Utensils were not allowed to air dry. Observed employees drying utensils with a rag.

     Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.

     Code 4-703.11 (C)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Corrected during inspection by providing DATCP Vomit and Diarrhea Clean-Up procedures.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of chlorine in 3C sink and sani buckets.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be used to drain black olvies during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Establishment has 1 AAA certificate from the online refresher course for small operators.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days (1/13/26).

     Code 12-201.11 (A) (1)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Pineapple, sauerkraut, diced ham, and chicken are stored in unlabeled containers in the Artic Air prep top. Sour cream and salsa are stored in unlabeled containers in the Artic Air 1 Door Cooler. Black olives and shredded cheese are stored in unlabeled containers in the Cooler Depot 2 Door Cooler.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     TOILET FACILITIES - ENCLOSED

     The women's bathroom is not provided with a self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code 6-202.14

2. Aug 13, 2024 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. The certificate on site expired 4/26/2023.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days, which is October 14, 2024..

     Code 12-201.11 (A) (1)

3. Jul 16, 2024 Routine · 3 priority, 3 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. An employee was slicing tomatoes for taco's. The tomatoes do not have a cook step after being added and served on the taco's. Cooked cheese bread was touched with bare hands while being moved into a to go container. Both food items were discarded during this inspection.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Approximately 10 lbs of shredded taco cheese in the Maytag refrigerator/freezer is cold held at 45.5°F. The cheese was discarded during this inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     The back area service/mop sink faucet is not provided with a backflow prevention device.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment. Add a backflow preventer to the service/mop sink.

     Code 5-203.14

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Diced tomatoes in the Arctic Air Reach In Cooler are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Saurkraut from a food processing plant in the Arctic Air 2 Door Prep Top Cooler was not date marked when the container was opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The Maytag refrigerator/freezer near the walk in cooler is not sufficient in capacity to hold foods at temperatures at or below 41F. The ambient temperature was measured at 45.5F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. The certificate on site expired 4/26/2023.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days, which is October 14, 2024..

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The RCA Refrigerator/freezer, the Frigidair cooler/freezer, Maytag cooler/freezer, and the Walmart brand cooker warmer are not ANSI certified or approved by the department. Remove the unapproved equipment and replace them with ANSI/NSF Sanitation certified equipment.

     Correction: Unapproved equipment shall be removed from food service. Remove the unapproved equipment and replace them with ANSI/NSF Sanitation certified equipment.

     Code 4-205.11

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17