SICILIAN OVEN WOOD FIRED PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler penne pasta (45F - Cold Holding); spaghetti (45F - Cold Holding) per operator removed from walk-in cooler m. pasta transfer to cookline 3 hours prior to the inspection. Operator voluntarily discarded. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on clean dish rack. Employee removed. Observed employee backpack on dry storage shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on sauté station In-use utensil stored in standing water temperature 86F operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line operator removed. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee drop off soiled plates then washed hands but failed to rub them for more than 10 seconds. Employee re washed hands Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed dessert in cooler without date mark. As per operator item prepared over 24 hours prior to inspections. Operator provided proper date mark. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker and back packs stored on shelf next to buckets of garlic. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed pot of chicken broth stored directly on the floor. Employee stored correctly. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed in front of ice machine - buckets stored on the floor. Employee stored correctly. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use utensils stored in unclean water at 78F. Operator placed utensils in clean water at 138F. Corrected On-Site

High Priority - Live, small flying insects found -Observed 3 live flying insects landed on walls in prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed soups cold held at 46F in beverage air refrigerator. Per operator soups transfer from walking cooler and potion 3 hours prior to the inspection. Operator placed soups to walk in freezer for quick chill. -Observed pasta cold held at 45F in flip top cooker. Pasta over stacks above chill rim. As per operator soups transfer, pasta transfer to cookline 2 hours prior to the inspection. Operator transfer over potions to walk in freezer for quick chill. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held in prep station at 118F. Per operator soups transfer, meatballs cooked 1 hour before the start of inspection. Advise operator to reheat item to 165F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting boards at cookline.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bag stored on food preparation shelf on food items. Operator removed and stored in office. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at cookline. Operator removed and stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill. - cooked pasta (62F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 48 hours.see stop sale. Observed at express machine, container in ice bath - milk (55F - Cold Holding) as per operator items held out of temperature for approximately 1 hour. Operator replaced ice. - From follow-up inspection 2024-12-20: Observed at expresso machine container of milk in ice bath - milk (47F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator placed item in cooler. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken on walk-in cooler shelf above ready to eat sauces. Operator relocated to raw poultry zone. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Observed dicer on "clean" shelf at dishroom with diced onions in blade. Operator cleaned and sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign in one guest restroom.

Basic - Single-service articles improperly stored. Napkins stored on the floor. Operator placed on shelf. Corrected On-Site