SICILIAN OVEN WOOD FIRED PIZZA

Basic - Carbon dioxide not adequately secured by triple sink in kitchen. Warning

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in prep area. Warning

Basic - Soiled dry wiping cloth in use. Observed stored on cutting boards in kitchen. Operator removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw breaded chicken stored on shelf above container of portioned pasta in single door reach in freezer near ice machine. Operator reorganized. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing soiled wiping cloth in hand sink at front counter. Warning

Basic - In-use knife, stored in cracks between flip top cooler lid and reach in cooler at front counter salad prep. Operator removed. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer0ppm. Observed kink in sanitizer line, operator primed and retested at 100ppm. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths stored on food prep tables in pizza prep area. Operator removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placing fresh basil on ready to eat pizza with bare hands at pizza prep station in kitchen.

Intermediate - Spray bottle containing yellow toxic substance not labeled at the dishmachine in warewash area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while preparing pizza dough at pizza prep station.

Basic - Old labels stuck to food containers after cleaning stored on cleaned utensil rack in ware wash area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in water in mop bucket next to walk in cooler.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried soiled gloved with soiled wiping cloth and then

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed nose with gloves hands then tossed pasta at the cook line in the kitchen without handwashing. Operator reviewed handwashing procedures with employee. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw sausage stored over container of marinara sauce. Operator reorganized. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on Sicilian pizza crust with marinara sauce, prepared today at 12 noon.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board at flip top cooler by steam table in kitchen. Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed on cutting board throughout the kitchen and hanging from employee aprons.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with Time as a Public Health Control form. Operator completed form. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed on three cutting boards at flip top coolers in the kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board at food prep table in the kitchen. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on food prep table in the kitchen. Operator removed. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled onions (110°F - Cooling)since 11:45am, at 1:40pm; Grilled peppers (108°F - Cooling)since 11:45am, at 1:40pm at walk in cooler. Foods were cooked at approximately 11:00am, placed in bussing bins and put in the walk in cooler at approximately 11:45am. Educated operator on proper cooling method. Advised operator to place foods on sheet pans and quick chill in freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cups stored on counter next to pizza boxes at server station. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Jigger in standing water at bar. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above Cut tomatoes in glass slider. Operator reorganized Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Discussed with operator l operator placed in pan Corrected On-Site

Basic - Reach-in cooler shelves have accumulation of soil residues. Observed at cook line flip top. Discussed with operator

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observe quaternary sanitizer at 0ppm. Operator corrected to 200ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw sausage above bread in flip top refrigerator near pizza. Operator placed on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at glass door refrigerator cream, cooked pasta,cut lettuce,cooked bean,,tiramisu (47-50F - Cold Holding) due to plug fell out when putting pizza boxes on top of unit and one hour ago. Operator plug in refrigerator Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observe in flour mix at cook line. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.

High Priority - At bar garnish bin stored in ice used for drinks. Operator removed garnish bin, discarded ice. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. At bar garnish bin stored in ice used for drinks. Operator removed garnish bin, discarded ice.

Intermediate - At cook line, no soap provided at handwash sink. Operator refilled soap. Corrected On-Site

Basic - At walk in cooler stored meatballs not covered. Operator covered. Corrected On-Site

Basic - At prep area to right of dish machine wiping cloth quaternary sanitizing solution 0ppm. Operator emptied bucket and refilled with quaternary sanitizing solution 200ppm. Corrected On-Site

Basic - At walk-in cooler boxes of creamer stored on floor. Operator moved to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line, garlic in oil (50°F - Cold Holding); chicken (50°F - Cold Holding); sausage (50°F - Cold Holding). Items stored in unit not functioning properly. Items moved to lower cooler to chill and cold hold At bar, cheese stuffed olives (60°F - Cold Holding). Item moved to lower cooler to chill and cold hold Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. At bar, stirrer straws