Rubello's Pizza

Observed that the cold water tap at the hand sink was not functional.C/A Informed manager to have the tap repaired as soon as possible.

Observed buildup of mold like substance in ice machine in the bar.511-6-1.05(7)(a)(1) Food contact surfaces shall be clean to the sight and touch.

Observed that there was no hot water at the hand washing sink.511-6-1.06(l)(g)(h)Hot water shall be sufficient to meet the hot water needs of the establishment.

Observed that there was no hand washing sign at the kitchen handsink 511-6-1.07 (3)(d) A sign that notifies food employees to wash their hands shall be posted at all hand sinks.

Observed build-up of slimy pink and black mold substance in the interior of ice machine board in the bar area. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: At any time when contamination may have occurred; at least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC advised to keep food contact surfaces clean to sight and touch. PIC discarded ice, cleaned and sanitized ice machine.

Observed single use items used as scoops in food items. CA: Single use items shall be discarded after use. Advised PIC to discard item

Manager lacking proof of Food Manager Certification and no one is certified at this location. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Provide a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. second violation. 60 days to renew certificate.

Observed kitchen and bar hand wash sink hot water knobs not working and out of order. [511-6-1.06(2)]. Hand washing sinks should be accessible at all times and used for only hand washing purposes. PIC given another 10 days to fix with a legal notice.

Observed build-up of slimy pink and black mold substance in the interior of ice machine board in the bar area. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: At any time when contamination may have occurred; at least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC advised to keep food contact surfaces clean to sight and touch. PIC discarded ice, cleaned and sanitized ice machine.

Observed residues and stains on bar drinking glasses. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC rewashed and sanitized.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Manager lacking proof of Food Manager Certification and no one is certified at this location. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Provide a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals

Observed ice scoop stained with colored liquid. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board. PIC washed and sanitized the scoop.

Observed beef, cheese and sausages without proper date marking. C/A: Provide proper date marking to include date or day by which food shall be consumed or discarded seven days from day of opening or day when first held in refrigeration.

: Observed residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.