WRIGLEY'S PIZZA

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. At bar used for storing drink glasses. Warning - From follow-up inspection 2025-10-15: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table front of coverer belt cheese sauce (112F - Hot Holding) Cheese put back on oven to re cook. Retemp 178 Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coverer belts pizza touches heavy soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made on 3-21 no date mark. Employee marked during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from steam well: mozzarella cheese (49F - Cold Holding); cut tomatoes (49F - Cold Holding); ham (49F - Cold Holding); raw sausage (49F - Cold Holding) Manager put items in reach in freezer. Temperatures taken again: mozzarella cheese (40F - Cold Holding); cut tomatoes (39F - Cold Holding); ham (39F - Cold Holding); raw sausage (42F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In crock pot on prep table: marina (98F - Hot Holding) Manager put on cook top and reheated to 165 F.

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. Emailed operator Big 6 Foodborne Illnesses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler at front lunch counter has built up food debris.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 45 dead and trapped flies in light control device.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler at front lunch counter has grooved cut marks.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven in kitchen had built up food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in upright reach in freezer.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in back of house near pizza oven employee moved. Corrected On-Site

Basic - Interior of oven conveyor belt has accumulation of food debris.

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

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking access to hand sink near front counter register area. Manager moved trash can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink near front counter register area being used to dump ice.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar inside container. Employee moved scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers throughout kitchen cook line.

Basic - Old labels stuck to food containers after cleaning. Old label on clean pan in dish area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen soiled with food debris.