SANTINOS PIZZA & PASTA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Pizza station-sausages (51F - Cold Holding); mozzarella Shredded cheese (60F - Cold Holding); fresh garlic and oil mix (50F - Cold Holding), per operator food stored less than 4 hours, food moved to a working reach in cooler, ice added for a quick chill, advised operator not to use unit to stored TCS foods until technician verifies proper cold holding temperatures of 41F or below. Repeat Violation Admin Complaint

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza station -cooling unit

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Left side reach in cooler, can of energetic drink, Employee removed Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop inside yellow bucket.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee stepped inside kitchen, without washing hands, steering a cooking pot of ground beef, with one hand and holding his cell phone on the other hand. After manager instructed, steering spoon utensil was removed and replaced with a clean and sanitized utensil . employee washed hands and received instructions on when to wash hands while working with food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Pizza station ; mozzarella shredded cheese (55F - Cold Holding); fresh garlic and oil mix (48F - Cold Holding); ham (51F - Cold Holding), per manager food held less than 4 hours, employee ice bath containers for a quick chill and moved to reach in cooler, in cook line. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (122F - Hot Holding), per operator sauce hot held less than two hours, operator placed on stove and reheated to 171F. 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. Poster emailed to manager. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cook line, three sponges inside sink, employee removed Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee, reporting agreement form emailed to operator Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, next to soda dispenser in front pizza counter . Employee cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. -one dead roach base board in front counter. -four dead roaches inside drawer, under soda nozzles, next to ice machine. No food contact. Employee removed dead roaches, cleaned and sanitized area. Corrected On-Site Repeat Violation Admin Complaint

Basic - Exterior door has a gap at the threshold that opens to the outside. Broken frame, left side of back entrance door Repeat Violation

Basic - Floor tiles missing and/or in disrepair. 5 broken tiles under pizza oven floor

Basic - Food-contact surface not smooth and easily cleanable. Portioned chicken wings stored in cardboard box, employee removed to a clean plastic container Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables, in cook line, Employee removed Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom- broken frame in both sides of back entrance door Warning - From follow-up inspection 2023-08-19: Observed partially repaired Time Extended - From follow-up inspection 2023-08-21: Observed same Time Extended

High Priority - - From initial inspection : 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. -WIC-chicken wings (48 - Cold Holding), per Chef, food held overnight, operator discarded Warning - From follow-up inspection 2023-03-29: WIC, butter (50F-Cold Holding). Per Chef food left overnight. No preparation or portioned today. Employee discarded. Observed ambient thermometer temperature (48F). Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -WIC-chicken wings (48 - Cold Holding), per Chef, food held overnight, see stops sale. -WIC-butter (50F - Cold Holding) -Pizza station; sausages (50F - Cold Holding); marinara sauce (50F - Cold Holding), per operator food held in both units less than 4 hours .Food items placed on WIF for a quick chill. All TCS foods were not prepared or portioned today. Ambient thermometer temperature in bath units 50-51F -Front counter-fresh garlic oil mix (70F - Cold Holding), per operator food removed from cooler less than two hours , employee placed ice bath and move back to Lower for a quick chill.. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-03-29: -pizza station- marinara sauce (42F); sausages (41F). observed ambient thermometer temperature (38F)Complied -WIC, butter (50F-Cold Holding). Per Chef food left overnight. No preparation or portioned today. See stop sale. Observed ambient thermometer temperature (48F). -Observed ambient thermometer temperature (48F). sliced cheese (48F-Cold Holding)) ; marinara sauce (50F) per Chef , food held less than 4 hours. Advised operator to p,aced TCS foods on WIF, until technician verifies proper cold holding temperatures of 41F of below. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed Warning - From follow-up inspection 2023-03-29: Observed Same Time Extended

Intermediate - - From initial inspection : 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. Poster emailed Corrective Action Taken Warning - From follow-up inspection 2023-03-29: Observed same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Steam table Warning - From follow-up inspection 2023-03-29: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line, substantial build up of food debris and grease. Warning - From follow-up inspection 2023-03-29: Observed same Time Extended

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher (Chlorine 10ppm), advised operator to set up the triple sink for manually washing until technician checked it

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station ; ham (48F - Cold Holding); sausages (49F - Cold Holding); cut tomatoes (50F - Cold Holding); shredded cheese (51F - Cold Holding), per operator food held less than 4 hours, All TCS foods moved to a working unit, and advised operator not to use the unit, until technician verified proper cold holding temperatures of 41 or below. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster of food borne illness provided and explained. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle by service station

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lower freezer, by cook line, shelves with build up of grease and food debris.

Basic - Working containers of food removed from original container not identified by common name. Prep

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. 2 spray bottles containing yellow and purple solutions, employee labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Next to triple sink. Sign provided Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed : -no quaternary test kit for 3 CS and wiping cloths. -no chlorine test kit for ware washing machine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, made on 7/11/21, employee dated Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles , containing purple and green chemical, operator labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Next to triple sink, employee replaced Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator cleaned and stored properly Corrected On-Site