NAPOLI'S PIZZA

Observed food service employee to wash their hands in the adjacent vegetable sink by the hand sink. Food service employee stated that the other sink was used because the hand sink was blocked with wash cloths. 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf COS: The hand sink was cleared out of wash cloths and hands were rewashed in the hand sink.

Observed no paper towels to be present in the men's restroom. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf COS: The PIC had the men's restroom supplied with paper towels.

Observed multiple reusable wash cloths to be present in the basin of the hand sink. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: The wash cloths were disposed of and the sink was washed, rinsed, and sanitized before it was in-use again.

Observed several wiping cloths in the hand sink, on the prep top cutting board, on prep top tables, and on the grill unit to not be stored in a chemical sanitizer solution between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. COS: The cloths were discarded and new cloths were obtained/stored in a chemical sanitizer solution.

Observed hood ventilation light bulbs to not be operational during the time of the inspection. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. COS: The PIC had the hood lights turned on to allow for proper lighting intensity in food preparation areas.

Observed soil and mold-like accumulation in the ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C)(b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) 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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: The facility will need to drain, wash, rinse, and sanitize the ice machine and establish a cleaning frequency necessary to preclude the accumulation of soil or mold.

Observed hood ventilation light bulbs to not be operational during the time of the inspection. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to have the light bulbs replaced as needed, and make sure the lights are on, while food preparation is taking place.

Observed raw eggs store next to RTE romaine lettuce and marinara sauce. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: The PIC immediately moved the raw eggs away from all RTE foods to prevent cross contamination.

Observed various bottles around the kitchen without proper labeling with the common name, in English. 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. COS: The PIC immediately labelled the bottles to prevent contamination.

Observed the warewashing machine to have heavy soil accumulation and gaskets to have heavy soil accumulation. 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. Note: The facility will need to have these areas cleaned at a frequency necessary to preclude soil accumulation.

Observed hood ventilation light bulbs to not be operational during the time of the inspection. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to have the light bulbs replaced as needed, and make sure the lights are on, while food preparation is taking place.

Observed pesticide labeled for residential use stored in facility. Poisonous or toxic materials shall be used according to: Law and this Chapter; Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment. Corrective Actions: Manager voluntarily discarded residential use pesticide.

Observed wiping cloth stored out of sanitizer bucket when not in use. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: Food employee placed wiping cloth in sanitizer bucket.

Aluminum pans were not being stored covered or inverted. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored covered or inverted. Corrective Actions: Manager arranged aluminum pans so that they are stored inverted.

Observed several wet cloths throughout facility to not be stored in sanitizing solution.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Note: PIC immediately moved wet rags to sanitizer.

Observed old inspection report posted.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Note: PIC will post most current inspection report.

Upon entry to facility, observed only hand sink in main kitchen to be blocked by brooms. Also observed a bicycle to be blocking the employee restroom hand sink.

(o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Note: PIC immediately moved brooms and moved bicycle outside.

Observed accumulation of soil inside ice bin, on food contact surface of coffee maker, and inside microwave.

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:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Note: PIC will clean ice machine and coffee maker by COB

Observed several TCS foods through facility to be cooling while covered.

(e) Cooling Methods.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC immediately uncovered all cooling foods.

Upon entry, observed large container of individual lasagna portions thawing at room temperature.

(c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

Observed several wet cloths throughout facility to not be stored in sanitizing solution.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Note: PIC immediately moved wet rags to sanitizer.

Observed cooked beef cooling with a temperature of 105F at 1:00 PM and later with a temperature of 92F at 1:40 PM.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C)

Note: PIC discarded the improperly cooled meat.

Observed ventilation panel out of place in vent hood, while other ventilation panels were dirty.

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

Note: PIC will call appropriate personnel to have vent panel placed correctly and to clean or replace the other vents.

Observed cooked chicken stored next to raw chicken breast in reach-in cooler. Raw animal foods must remain stored below ready to eat foods according to their internal cook temperature. Note: PIC voluntarily moved cooked chicken onto shelf above raw chicken breast during the inspection.