PIZZA TIME CAFFE

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. Observed at 2:50 p.m., no time marked on pizza held using time as a public health control. Per operator, pizzas cooked at 1:00 p.m. Operator correctly time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup hot held in steam table at 122F. Per operator, soup reheat and transfer to steam table 1 hour prior to the inspection. Operator reheat soup to 179F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substances buildup on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station. Operator replenished Corrected On-Site

Intermediate - No soap provided at handwash sink at pizza station.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense cheese at flip top cooler.

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed 4 CO2 tanks in storage area not secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on flip top cooler next to food items.

Basic - Food stored on floor. -Observed bag with carrots stored on walk in cooler floor. -Observed 2 pots with tomatoes sauce stored on floor in prep area. Operator removed and stored properly. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed a light shield missing in dishwashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black substances buildup on can opener holster.

Basic - Stored food not covered. -Observed an uncovered container with mushrooms stored in walk in cooler. Operator covered. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. -Observed no label on cooking oil in spray bottle.

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation at both pizza prep coolers. Warning - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at pizza prep hand sink used by food employees. Warning - From follow-up inspection 2025-10-15: Time Extended

High Priority - Container of medicine improperly stored. Observed Tylenol stored on shelf above salad station. Operator relocated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Table at end of pizza station blocks hand washing station. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar. Operator provided. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed above pizza make station. Operator relocated. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed Mario with no hair restraint. Operator put his hat on. Corrected On-Site

Basic - Equipment in poor repair. Observed broken cooler gaskets at both pizza and salad stations.

Intermediate - Handwash sink not accessible for employee use at all times. The hand sink at the end of the pizza making station. Is blocked by a square metal prep table. The table was moved. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. At the pizza make station wall, a tile is missing and most tiles are separated from the wall

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the storage rack for plates at the dish area, an employee cellphone was stored on the middle rack. The phone was removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the hand wash sink at the end of the pizza make table. Sign applied Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the front line, the fan above the flip top cooler, the fan guard is dusty.

Basic - Working containers of food removed from original container not identified by common name. On the pizza make table, a squeeze bottle of oil is not labeled. The bottle was labeled by an employee Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Observed old dried deli meat on deli slicer at front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in pizza station.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed multiple broken gaskets in pizza station.

Basic - Food stored on floor in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, marinara sauce (48F - Cooling); francaise sauce (48F - Cooling). The items were cooling overnight. The items were discarded. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, marinara sauce (48F - Cooling); francaise sauce (48F - Cooling). The items were cooling overnight. The items were discarded. See Stop Sale.

Intermediate - Spray bottle containing toxic substance not labeled. At the cash register, one bottle containing a blue liquid was not labeled. The owner labeled the bottle. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler next to dish machine, butter (47F - Cold Holding); pasta (47F - Cold Holding); garlic and oil (47F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler next to dish machine, butter (47F - Cold Holding); pasta (47F - Cold Holding); garlic and oil (47F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of Drinking water

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Lady's room

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Open dumpster lid.