6-301.14; Core; Handwashing sink did not have handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing sign was provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several potentially hazardous foods being held in the pizza cooler were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- All potentially hazardous food (sausage, cheese, tomato sauce) were voluntarily discarded. PIC is not holding potentially hazardous food in the cooler until it is repaired. EHS returning on 7/12 to ensure cooler has been adjusted.
1.5
23.
3-501.17; Priority Foundation; Multiple ready to eat potentially hazardous foods had dates that indicated that the food was held beyond 7 days. PIC insisted that the dates were incorrect and leftover from old food date marking. After being cooked, prepared, or opened, potentially hazardous food shall be accurately dated to indicate when the food must be discarded within a 7 day period. CDI- Food was accurately date marked.
1.5
24.
3-501.19; Priority Foundation; All pizza slices being held on time as a public health control (TPHC) were not marked with the time that they were removed from temperature control. Potentially hazardous food being held on TPHC shall be marked with the time they were removed from temperature control to indicate when they must be discarded. CDI- Correct times were placed by pizza on TPHC.
1.5
41.
3-304.14; Core; Wet wiping cloth was being held on a prep surface. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. Wiping cloth was placed in sanitizer.
0.0
47.
4-501.11; Core; Main pizza cooler is not currently capable of holding food at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted. PIC has called to have the cooler repaired.
7-102.11; Priority Foundation; Blue solution in spray bottle at the mop sink was unlabeled. It was determined that this chemical was Windex. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Chemical was labeled.
1.0
39.
3-304.13; Core; Observed brown paper towels used in direct contact with fresh basil in container located in pizza prep cooler. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Do not store food in direct contact with paper towels or linen for long-term storage. EHS discussed alternative materials that are approved for this use.
0.0
43.
3-304.12; Core; Two plastic portion cups without a handle used as scoops kept in bulk spice containers. In use utensils shall be stored in a clean, dry location, have a handle and handle stored out of food. CDI- Portion cups were voluntarily discarded during the inspection.
3-501.18; Priority; Cannoli cream containing dairy products dated as opened 12/9. Food shall be dated and held no more than 7 days after opening, preparation or cooked. No other date marking issues observed in facility. Cannoli cream discarded. CDI
0.0
24.
3-501.19; Priority Foundation; Pizza on time control lacking a label when cooking was completed. Food on time control shall be labelled. Cook time placed on label for pizzas. Do not hold beyond 4 hours. CDI
1.5
43.
3-304.12; Core; Scoop handle in bulk storage container touching food and portion cups without a handle used as scoops and remaining in spices. In use utensils shall be stored in a clean, dry location, have a handle and handle stored out of food. Scoops should hae a handle. Keep handles up. Improvement noted since last inspection - different issues observed today compared to last inspection.
0.5
45.
4-903.11(A) and (C); Core; One small stack of foil dishes stored with food contact portion facing up. Single service articles shall be stored in a clean, dry location and protected from contamination. Store inverted. PIC flipped them over during inspection.
0.5
51.
5-205.15; Core; Water dripping around knob of three compartment sink faucet. Plumbing shall be maintained in good repair. Repair leak.
2-401.11; Core; Employee coffee mug sitting on tables in the rear prep area and a water bottle with a lid on prep table top. Employee drinks shall be stored in a manner to prevent contamination. Store in separate area away from food and food items.
0.0
16.
4-501.114; Priority; Chlorine sanitizer concentration in the three compartment sink less than 50 ppm. Chlorine sanitizer shall be 50 to 200 ppm. More bleach added to make 50 ppm chlorine. CDI
1.5
23.
3-501.17; Priority Foundation; Sicilian pizza crust with sauce on it cooked on Saturday and lacking a date, and shredded mozzarella from Saturday lacking a date. Food shall be dated when prepared, cooked, or removed from original package. Items dated. CDI
1.5
24.
3-501.19; Priority Foundation; Two of five pizzas on time control lacking a time stamp. Food on time control shall be labelled with the time. Pizzas labelled. CDI
0.0
39.
3-307.11; Core; Plastic carryout T shirt bag used to store veal in direct contact with the bag in the freezer. Food shall be protected from sources of contamination. Store in clean container with a lid.
0.0
41.
3-304.14; Core; Sanitizer bucket with rags at a chlorine concentration less than 50ppm. Wet rags shall be in a chemical sanitizer. Chlorine sanitizer shall be 50 to 200 ppm. Sanitizer concentration corrected.
0.0
42.
3-302.15; Core; Avocados with sticker remaining on them in a container on top of flip top prep table with a slicer utensil in the counter and touching the avocados. Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Remove stickers and wash before cutting.
0.5
43.
3-304.12; Core; Peeler stored in contact with the outside of avocados with sticker remaining on them. Knife stored touching outside of tomatoes in the container in the prep table. In use utensils shall be stored in a clean, dry location, have a handle and handle stored out of food. Keep handles up. Improvement noted since last inspection.
0.5
45.
4-502.13; Core; Plastic buckets and other plastic containers that food was original purchased in reused. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard items after original product is removed.
0.0
45.
4-903.11(A) and (C); Core; Foil dish single service items stored with food contact portion facing up. Single service articles shall be stored in a clean, dry location and protected from contamination. Store inverted.
0.5
47.
4-501.11; Core; Torn reachin freezer gasket and middle door of pizza prep table falls off when opened. Equipment shall be maintained in good repair. Replace gasket and repair door.
0.5
55.
6-501.12; Core; Dusty HVAC vents above three compartment sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean more frequently.
0.0
56.
6-202.11; Core; Light bulbs over reachin units not shielded. Light bulbs shall be shatterproof, or shielded. Install shatterproof bulbs, or reinstall shield.
0.0
56.
6-305.11; Core; Employee food comingled with facility food. One item stored wrapped in foil and in top of flip top prep table in container with cheese and another item stored on middle shelf in the reachin. Employee items shall be separate from food and food items. Store labelled as employee and separate in bottom area of units.
2-102.12 (A); Core; PIC present has expired certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Discussed scheduling to retake the test to obtain new certification. No points taken since transitional permit was recently issued. CDI
0.0
15.
3-302.11; Priority; Raw chicken stored above lettuce in reachin fridge as well as raw shell eggs stored above olives, marinara, and cucumbers. Food shall be stored according to final cook temperature. Items rearranged. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some items in rear prep table 42-44F and ham in pizza prep table at 44F which is the only food in this unit with a plastic tray in the bottom of the pan. Food shall be 41F or less. Plastic removed from ham and temperature setting decreased for prep table. Adjust defrost cycles if necessary. CDI
1.5
43.
3-304.12; Core; Tongs hanging on oven handle, scoop in flour with handle in food, and portion cup with out a handle stored in cheese as scoop. In use utensils shall be stored in a clean, dry location, have a handle and handle stored out of food. Keep handles up, store tongs in clean location/pan/wax paper, and use scoop with handle.
0.5
45.
4-502.13; Core; Plastic mushroom bucket being reused for other foods and metal sauce can lids being reused on the stove burners. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard items after original product is removed.
0.0
45.
4-904.11; Core; Plasticware stored in container in dining room with mouth portion facing out/uncovered with customer access and some with the handles in the opposite direction. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Store with handle closest to customer and mouth portion under the covered area.
0.5
47.
4-501.11; Core; Ice accumulation on the back of the condenser in the reachin fridge and water dripping in unit. Gasket to this unit also no longer attached to door. Equipment shall be maintained in good repair. Repair unit components and ensure that water does not contaminate food. If unit no longer holds food at 41F, remove food immediately. Check temperatures throughout day.
0.0
47.
4-202.16; Core; Bare wood used on cart to the left of fryer and as shelf built for the chemical rack in the dish area. Dolly with bare wood and carpet in kitchen area. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove wood and replace with an approved shelving unit. Remove dolly.
0.5
53.
6-202.14; Core; Bathroom door not self closing, self latching. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Install apparatus to close door.
0.0
56.
6-305.11; Core; Employee glasses, wallet and keys on shelf above pizza prep table. Employee drinks in kitchen on food prep areas. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items where not a source of contamination in office or separate bottom shelf from food and food items.
