PIZZA FAMIGLIA

High Priority - Rodent activity present as evidenced by rodent egg sack found. 1 roach egg sack behind white reach in freezer in kitchen area. 1 roach egg sack on floor next to fryer.

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. - From follow-up inspection 2025-04-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets are torn inside reach in cooler pizza station in kitchen area. - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Boxes of spaghetti sauce stored on floor by back door. - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on cooks line. - From follow-up inspection 2025-04-25: Time Extended

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. Pizza held on time has no time markers. Owner added proper time markers to pizza. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date's on any commercially processed food inside kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Door handle on refrigerator has buildup of old food debris.

Basic - Equipment in poor repair. Gaskets are torn inside pizza cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has old food debris. Owner cleaned out microwave. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor by back door.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2022-03-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.ceiling tile hanging over cold prep area. - From follow-up inspection 2022-03-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on prep counter with grooves. - From follow-up inspection 2022-03-29: Time Extended

High Priority - Basic - Non-food grade paper/paper towel used as liner for food container. Observed torn gasket on reach in cooler under prep service line.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked sausage in non food grade bags. Observed operator place In zip lock bag during time of inspection. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat food In reach in cooler by service window. Observed operator remove eggs during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: blue cheese 48 °F, re temp at 42 °F, placed in freezer Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Operator cleaned the blade during time of inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pizza roller in hand wash sink observed operator remove during time of inspection. 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. Cut ham, raw chicken, cut Salami prepared day before at 12 pm not date marked

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink and 3 compartment sink water at 83 °F ran for approximately 2 minutes.observed operator reset the electrical box and and hot water tempt at 114 °F Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed missing under 3 compartment sink

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed above cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris behind 3 compartment sink wall. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelving under prep service line by hand washing sink. Reach in cooler gaskets and interior soiled under prep service line