3 BROTHERS PIZZA

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. Interior of soda nozzles in dining room soiled. Repeat Violation - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for bread crumbs in dry storage. Operator disposed of container. Corrected On-Site Repeat Violation - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved. - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area. - From follow-up inspection 2026-06-11: Old label reside on containers above deli slicer. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled. Manager removed and washed during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bread crumbs in dry storage area. Discussed with operator who removed bowl. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach-in cooler across from cookline

Basic - Food stored on floor. Cooking oil stored on floor in dry storage area. Operator relocated. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on line. Item removed and relocated Corrected On-Site

High Priority - Live, small flying insects found 2 flies in warewashing area 2 flies on meatballs, see stop sale. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 flies landed on meatballs. Unable to determine which meatballs flies landed on, stop sale issued for the pan.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on cookline: tomato sauce (49F - Cold Holding) operator states it's been sitting on cookline for 1 hour. They are deciding to add the pizza sauce to their time as a public health plan. 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. Operator is using a dry erase board to keep track of pizza. I asked the operator if the time stamps were from today, which they said no. Employee updated new time stamps. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in the kitchen. Employee added soap. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator corrected to 100ppm Corrected On-Site

High Priority - Live, small flying insects found 1 fly on wall near mop sink. Fly was killed and the area sanitized, 2 flies near rack. Both flies were killed and the areas sanitized. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulated dust on ceiling and vents in kitchen above cook line. Floors soiled with food debris in warewashing area.

Basic - Nonfood-contact surface soiled with dust. Fan in walk in cooler.

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. Cook went on cell phone then back to work no hand wash, discussed proper hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45F cold hold. Cut tomatoes on cook line. Gap between pans possibly causing a rise in temperature. All other temperatures in the unit with in safe limits. Operator closed gap between pans Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Squeeze bottles on cook line have an accumulation of food debris.

Basic - Floor soiled/has accumulation of debris. Cook line, prep area and storage areas

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors, discussed with operator the need to store tong in a protected area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly I dish washing area 1 live fly at rear of the establishment No cross contamination observed.

High Priority - Toxic substance/chemical improperly stored. Sanitizer stored on clean prep table near clean equipment. Operator moved sanitizer to lower shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped hot water in hand wash sink and placed strainer basket in sink. Near dish wash area. Discussed the need to use hand wash sinks for hand washing only

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages stored on a clean prep table. Operator removed employee beverages Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area wet wiping cloth on counter. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 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. The operator was able to determine the times that the pizzas came out of the oven and time stamped accordingly.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on cutting board of prep table near food and clean equipment Discussed the need to keep employee beverages stored off prep tables and cutting boards.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawed at room temperature. Temperature 42F.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout the kitchen and prep areas holding food removed from its original container not labeled with common name.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs 46F cold hold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 46F cold hold, see Stop Sale Tomato sauce 45F held on counter less than 4 hours. Operator used a ice stick to quickly lower the temperature. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical stored near oil. Operator removed chemical. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator removed cell phone 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. Operator to utilize 3 compartment sink for sanitation until the dish machine can be repaired

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 46F cold hold over the rim of prep table, egg plant cooked 50F cold hold. Stored above rim of prep table for less than 4 hours. Operator placed in refrigerator Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Stainless scrubber stored in hand wash sink Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employ drink on prep table x3. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee no hair restraint.

Basic - Floor soiled/has accumulation of debris. Under and behind equipment

Basic - Standing water in floor drain/floor drain draining very slowly. Drain slow draining under dishwasher. No overflow

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. Operator was able to determine the time that the pizza came out of the oven and time stamped accordingly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in lower portion of prep cooler not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat sauce cooked last night placed in deep food container did not cool to 41 or below with in 6 hours. Inner edge of sauce 44F middle area of meat sauce 54F. See Stop Sale.

High Priority - Live, small flying insects in kitchen, food storage area. Operator cleaning spilled sauce on wire rack near back door and storage area Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 100+ corrected to 50ppm

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site