Little Villa's Pizza

Observed multiple plastic bottles holding condiments and sauces without any labels throughout cookline line in kitchen. Observed large containers holding chicken flour and sugar without labels stored underneath prep table table across from three compartment sink in kitchen. CA: Team member labeled all bottles and containers during inspection. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed black bus tub holding portioned containers of cooked rice stored on floor underneath shelf in walk in cooler. CA: Team member removed bus tub from floor during inspection. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed reach in coolers and reach in freezers gaskets soiled throughout cookline in kitchen. Operator instructed to properly clean/disinfect non food contact surfaces to prevent soiled accumulation. Must correct within 10 days. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floor tiles in disrepair located in ware wash area in kitchen. Operator must replace cracked/missing floor tiles within 10 days. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed leaking pipe at small 3 compartment prep sink faucet.

CA: Repair leak at faucet within 24 hour.

11-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed leaking pipe at plumbing fixture.

Observed the small chest freezer door in poor repair.

CA: Repair or replace the small chest freezer door near the 3 compartment dish sink within 24 hours.

511-6-1.05(2)(o) - Equipment Openings, Closures and Deflectors (C) (o) Equipment Openings, Closures and Deflectors.

1. A cover or lid for equipment shall overlap the opening and be sloped to drain.

2. An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upward at least two-tenths of an inch (5 millimeters).

Observed cardboard being used as back drops/ splash guards on pizza prep table and the top of the reach in freezer next to prep top pizza cooler. Non contact surfaces of equipment that are exposed to splash, spillage, or other food soiling that require frequent cleaning are not constructed of corrosion resistant, nonabsorbent, and smooth materials.

CA: Remove all cardboard being used as splash guard. Cardboard is not a wipeable surface.

511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Bathroom not enclosed with tight-fitting, self-closing doors.

CA: Advised PIC to provide a self closing device on the restroom door within 24 hours.

511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Observed toilet tank cover missing in restroom. Observed establishment is using cardboard and a tank lid.

CA: Advise Person in charge to have owner to provide an approved tank lid for toilet within 24 hours.

511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Observed ceiling tiles with holes and ceiling has been painted black.

CA: Please note that the ceiling inside the kitchen/prep area shall be light in color. Paint ceiling a light color.

511-6-1.07(2)(f),(g) - Wall & Ceiling Coverings & Coatings; Wall & Ceiling Attachments (C) (f) Wall and Ceiling Coverings and Coatings.

1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.

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Observed several ((counted 6) dented cans.

CA: All dented cans shall be discarded within 24 hours

Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

CA: All prepared foods are required to be date marked with the preparation date or a discard date. Date containers within 24 hours.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed bulk storage food items and food stored inside the walk in cooler, reach in freezers in storage containers were not identified with the common name of the food item .

CA: Foods removed from the original contains and food prepared on site shall be labeled within 24 hours.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed no Water pressure at prep sink that require the use of water. This establishment prepares salads with cherry tomatoes, oions which requires washing.

CA: Must provide running water at prep sink within 24 hours.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Observer prep sink not installed with plumbing and an Air gap.

CA: Provide a prep sink for washing fruits and vegetables within 24 hours.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed restroom not enclosed with tight-fitting, self-closing doors.

CA: Must provide self-closing doors within 7 days

Observed Plumbing fixture (toilet handle) broken and toilet lid missing.

CA: Replace broken toilet handle and toilet lid within 7 days..

Observed worn and torn floors throughout kitchen.

CA: Must provide an approve flooring within 30 days (Floors must be smooth and easily cleanable. Also must provide a level cover for the grease trap cover in front of the 3 compartment sink.

511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Ceiling not smooth and easily cleanable. Observed several worn ceiling tiles and two outside of walk in cooler that is not smooth.

CA: Replace mon0- approved ceiling tiles and worn ceiling tiles above the pizza prep area.

Observed equipment (fryer missing door cover and household microwaves are being used in establishment) and/or utensils in the establishment are not designed and constructed to be durable to retain their characteristic qualities under normal use conditions.

CA: Povide commercial microwaves for use inside this establishment. Obtain within 3 months

511-6-1.05(2)(o) - Equipment Openings, Closures and Deflectors (C) (o) Equipment Openings, Closures and Deflectors.

1. A cover or lid for equipment shall overlap the opening and be sloped to drain.

2. An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upward at least two-tenths of an inch (5 millimeters).

3. Except as specified under paragraph 4 of this subsection, fixed piping, temperature measuring devices, rotary shafts, and other parts extending into equipment shall be provided with a water tight joint at the point where the item enters the equipment.

4. If a watertight joint is not provided:

(i) The piping, temperature measuring devices, rotary shafts, and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; and

(ii) The opening shall be flanged upward at least two-tenths of an inch (5 millimeters).

Observed cardboard being used as shelf-liners, that are exposed to splash, spillage, or other food soiling that require frequent cleaning are not constructed of corrosion resistant, nonabsorbent, and smooth materials.

CA: Discontinue using cardboard (it is not an approvable surface. Use a surface material that is easily cleanable.

511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

CA: Clean hood within 24 hours.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed soiled reach-in chest freezers gaskets. Observed rusty lids of reach in chest freezers.

CA: Clean all reach in chest freezer gaskets.

Observed equipment (reach in coolers) door handles not cleaned to prevent accumulation of soil residue.

CA: Clean all handles of all equipment.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed prep top cutting board stained. CA: all food contact surfaces shall be cleaned to sight and touch. Advised PIC to replace cutting boards.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed gaskets in the RICs in main kitchen unclean. CA: nonfood contact surfaces shall remain free of debris accumulation

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed grease hood with buildup in need of cleaning at the time of inspection. CA: all facilities shall be cleaned at a frequency to prevent contamination.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed multiple TCS items stored inside a prep top cooler and the WIC holding above 41 degrees. Observed pizza sauce stored on the counter at 82 degrees. COS- items were removed and both coolers shall be serviced. A legal notice was left to have the WIC and Prep top cooler rechecked.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed bulk storage containers not labeled with the common name. CA- all items shall be labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed an employee stirring pizza sauce with the bucket stored on the floor. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed a leak at the hand sink. CA- leak shall be repaired. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the gaskets in the RIC unclean. Observed prep top coolers unclean. Observed shelves unclean throughout the main kitchen. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed a missing ceiling tile in the dry storage area. CA-ceiling tile shall be repaired. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf