LITTLE ITALY PIZZA

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed a pan of lasagna, owner stated pulled the day before and not date marked.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed test strips expired to test solution.

Basic - Equipment in poor repair. Observed reach in cooler in kitchen next to 3-compartment sink the gasket is torn. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Canadian bacon at 48F, at the prep table at front counter, owner moved to reach in cooler in back of kitchen. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men's bathroom door does not close all the way.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee on the phone in a food preparation area in the kitchen, employee put phone away. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket in the reach in cooler in the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the reach in freezer in the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at the hand washing sink at the front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed the flours scooped with a cup without a handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters and ansul pipes.

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. 1 new employee with no proof. Employee read signed and dated form at inspection. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach on cooler pasta (50F - Cold Holding), operator had food containers overfilled. Removed some to lower part of unit to quickly cool to 41F and lidded containers on well. Corrective Action Taken

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.prep table holding slicer stored in splash zone of handsink. Operator moved table from splash zone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fresh garlic in oil (78F - Hot Holding stored on crock pot at front counter. Operator states he unplugs the crockpot of it gets too hot so it does not burn. Mixture must be used or discarded by6pm Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pans and sifters and tongs stored hanging on back of oven at walkway in kitchen. Surface of oven behind tongs has old food splatter on surface on contact with tongs. Observed sifters and pans hung on a way that may allow persons to brush against them on passing.

Basic - Employee eating in a food preparation or other restricted area. Observed half empty twist off drink bottle on shelf over steam table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys on top of microwave and phone on shelf over steam table.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles on sugar. Operator removed scoops. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of pizza oven shelving over front counter observed flour dust on shelving.

Basic - Stored food not covered. Observed bulk container of sugar not covered at back prep area. Operator replaced cover. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Fronte olives can was segregated for non use. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator at inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris under equipment and shelves in kitchen.

High Priority - Dented/rusted cans present. See stop sale. 6 in1 purpose Ground tomatoes #10 can. Dented in can storage area beside 3 bay sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauce on steam table not hot held at 135F throughout the product. Observed sauce at 128F at top middle. Bottom of pan was at 169F. Advised stirring the product at time intervals necessary to maintain product is heated throughout. May also utilize lid to achieve more even heating. Stirred product until reaching 165F throughout. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed wings thawing beside deep fryer. Found at 50 degrees. Operator stated they had been there less than 45 minutes. Items were placed back in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen TCS foods may not be thawed at room temperature.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed make table at kitchen. Warning - From follow-up inspection 2022-04-15: Time Extended