PEPPERONI GRILL

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 3:05pm pizza sauce 52F ambient cooling for 40min to 52F at 3:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Observed unit cooling in warm ambient environment. Operator placed pizza sauce in ice bath to rapid cool. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. Operator removed ice Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed at kitchen. Operator removed labels Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline in the reach in on the right, raw chicken (47F - Cold Holding); baked ziti (47F - Cold Holding). The items were stored in the cooler less than 3 hours. The items were moved to the walk in cooler to quick chill and cold hold. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floors not maintained smooth and durable. Walk in freezer floor in disrepair

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausage cold held at 44 degrees Fahrenheit in cookline cooker. Per operator, sausage transfer to unit 30 minutes prior to the inspection. Operator placed ice pack on item for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 2:45 p.m. no time mark on fresh garlic in butter held using time as a public health control. Operator determined that item was prepared 30 minutes prior to the inspection. Operator correctly time marked item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting boards in dishwashing area.

Basic - Stored food not covered. -Observed an uncovered container with cooked eggplant stored in walk-in cooler. Operator covered. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Uncovered food stored near sink exposed to splash. -Observed container with garlic in butter stored next to hand wash sink exposed to cross contamination. Operator relocate. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed several cases with unwashed produces stored over containers with marinara sauce in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at front line not stored in sanitizer solution between uses. Operator place cloth in sanitizer container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 3:05 p.m. pasta cold held at 45 degrees Fahrenheit in flip top cooler. As per operator, pizza was place in unit at 11:30 a.m. Operator placed ice pack on item for quick chill. At 3:45, temps at 42°F -Observed at 3:24 p.m. lasagna cold held at .44 degrees Fahrenheit in refrigerator drawers. Per operator, item placed in unit at 1:15 p.m. operator transfer item to walk-in freezer for quick chill. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 3:00p.m. No time mark on pizza held using time as a public health control. As per operator, pizzas were cooked at 1:50 p.m. Operator correctly time marked pizzas. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Operator clean and sanitizer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to filled food container.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. Operator removed and stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked eggplant cold held at 44 degrees Fahrenheit in refrigerator drawers. Operator place ice pack on item for quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink at front line not accessible. Block by pizza boxes. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. -Observed a open container with sauce next to handwash sink. Operator removed and stored properly. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over sauce in walk-in cooler. Operator removed and stored properly Corrected On-Site

High Priority - Dish washer handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dish washer washed hands and put gloves on Corrected On-Site

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored inside hand wash sink.

Basic - Food stored on floor. -Observed cases with food items stored on walk-in freezer floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed old food residue buildup inside microwave.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3CS