MICHELLI'S PIZZERIA

Basic - Duct tape used to repair nonfood-contact surface. Duct tape and magnets used to cover sear opening on walk in cooler.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser needs label

Basic - Employee eating in a food preparation or other restricted area. Bottle soda and drink cup above cooked wings on cart. Moved to bottom shelf Corrected On-Site

Basic - Food stored on floor. Box of soda on floor. Cook removed off floor. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without health reporting agreement. Provide copy to owner and had employees sign. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on salad make table

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exterior door

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle. Removed by chef Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara sauce in reach in cooler found marked for 1 Aug, per cook sauce was made today and he put the wrong number on label. Cooked updated label to correct date . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta 52 F - cold holding; per owner restaurant received delivery prior to inspector arrival and had reach in cooler door open for stocking

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic buckets on drying rack. Buckets were inverted by operator Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle, removed by cook Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses, had new employee sign employee reporting agreement that started today Corrected On-Site

Basic - Equipment in poor repair, gaskets torn on multiple reach-in coolers Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, 129F. Operator turned up, retemped at 165F Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. motz cheese (58F - Cold Holding); ricotta cheese (67F - Cold Holding); suggested rapid chill on items had both out Ricotta retemped at 42fCorrective Action Taken Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

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

Basic - Equipment in poor repair. Torn gaskets on reach in cooler and reach in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped at 108 operator turned burner up Remtemped at 165f Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400 ppm. Corrected to 50 ppm Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Pizza maker

Basic - Employee with no hair restraint while engaging in food preparation. Pizza maker Corrected On-Site

Basic - Equipment in poor repair. Gaskets reach in freezer

Basic - Food stored on floor. Pizza sauce walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom. Warning - From follow-up inspection 2022-09-13: Time Extended

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Cardboard used to line nonfood-contact shelves. Can shelving in back room.

Basic - Current Hotel and Restaurant license not displayed. A license is posted that expired in 2021.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at prep table.

Basic - Equipment in poor repair. Gaskets on stainless cooler and freezer with torn gasket.

Basic - No copy of latest inspection report available.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Standing water in draining very slowly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced ham 51°, cut tomatoes 59°, mozzarella 51°, pizza sauce 55°. -Some food items held in double pans in the lift top reach-in-cooler. Recommend for operator to include in time plan items that there is no space inside a cold holding unit.