SAZIO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter in ice bath 60F at kitchen, food not prepped or portioned today , food being held less than 4 hours . Employee properly dip in ice bath. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times...blocked by big plastic container. Employee removed Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...meatballs was cooked 4 days ago with day marked not date marked at reach in cooler. Employee properly date marked Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 44F-45F in dip container with covered at bottom shelf in reach in cooler . Per operator food was cooked yesterday. Stop sale issue , employee discarded food. Corrective Action Taken

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....shredded cheese top of of pizza to serve with bare hands . Operator discarded cheese . Corrective Action Taken

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours..... In-use utensil pizza slicer used with moist food stored in room temperature at pizza station being held less than 4 hours . Operator time marked. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw steak above pasta in reach in drawer at kitchen, employee properly stored. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48F in dip container with covered at bottom shelf in reach in cooler . Per operator food was prepped yesterday. .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 44F-45F in dip container with covered at bottom shelf in reach in cooler . Per operator food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Fresh mozzarella cheese 60F, bruschetta 47F in flip top reach in cooler at kitchen, food not prepped or portion today food being held less than 4 hours . Operator time marked . Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48F in dip container with covered at bottom shelf in reach in cooler . Per operator food was prepped yesterday. Stop sale issue , employee discarded food.

Intermediate - Handwash sink not accessible for employee use at all times....blocked by big plastic container . Operator removed. Corrected On-Site

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

Basic - Clean utensils Knife stored between equipment at kitchen . Employee removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 55F, fresh mozzarella 56F, cooked diced chicken 51F in pizza reach in cooler at front line , per manager food not prepped or portion today , food being held more than 4 hours.stop sale issue . Manager discarded Food...... fresh mozzarella 48F, cut tomatoes 44F, ricotta cheese 49F , bruschetta 49F, grilled onion 48F in flip top reach in cooler across from burner at kitchen at front line , butter 78F at cook line . Per manager food not prepped or portion today , food being held less than 4 hours, manager time marked . Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-11-12: Mozzarella cheese 46, pizza sauce 50F, shredded cheese 49F at flip top cooler at pizza station and bruschetta 50, roasted peppers 48F , ricotta cheese 49F, fresh mozzarella 46F in flip top salad reach in cooler at front line . Food not prepped or portion today , food being held less than 4 hours . Manager time marked . Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stock 49F-50F in bottom shelf in storage reach in cooler . Per Cook food was cooked yesterday morning . Stop sale issue . Advise discarded food. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....Cook rinse tong in handwashing sink under water and reused without sanitized . Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food...oil spray bottle at kitchen. Manager removed container. Corrective Action Taken

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.....meatballs 47F, lasagna 45F, pasta fagiolli 44F in storage reach in cooler , per Cook food not prepped or portion today . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stock 49F-50F in bottom shelf in storage reach in cooler . Per Cook food was cooked yesterday morning .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....meatballs 47F, lasagna 45F, pasta fagiolli 44F in storage reach in cooler , per Cook food not prepped or portion today . Stop sale issue . Advised manager to discarded food. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing...rinse tong in handwashing sink while using. Manager educated employee. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....lasagna, chicken stock, ground beef , rice in storage reach in cooler , food being held over 24 hours . Advised to date marked.

Basic - Wash/Rinse/Sanitizing solution not maintained clean...sanitizer solution at triple sink .

Basic - Working containers of food removed from original container not identified by common name....oil spray bottle . Manager removed bottle. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook rinsed kitchen utensils under water and reused without sanitizing. Cook washed and sanitized correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 41°-49°F, mozzarella 42°F-54°F, placed in cooler less than 2 hours ago and stacked to high, in flip top cooler at cook line. Cook put ice on sausage and deviled mozzarella in smaller batches. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Chef provided. Corrected On-Site

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 0ppm Chlorine. Triple sink set up

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At grill station, ground chicken (42-56F - Cold Holding). Item stored in drawer with broken gasket. Item stored in cooler less than 3 hours. Per operator, item not prepped or portioned today.

High Priority - Toxic substance/chemical improperly stored. Bleach and dish chemicals stored over clean utensils.

Intermediate - Handwash sink used for purposes other than handwashing. At cookline, bucket stored in hand sink, item removed At the bar, glass straws and ice in sink. Glass and straw removed Corrected On-Site Repeat Violation Admin Complaint

Basic - Equipment in poor repair. At grill station, drawer gasket torn.

Basic - Working containers of food removed from original container not identified by common name. At grill line, bottles of wine and oil not labeled. Operator labeled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked sausage. Operator moved sausage above fish. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic containers in front counter hand wash sink. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, raw beef stored above raw fish in 3 door stainless in back of house. Operator reorganized Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar used to wash bar utensils. Discussed with operator