LITTLE SICILY

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Front service area. Operator labeled bottle. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour containers.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on shelving above steam well in kitchen.

Basic - Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. In front pizza service area, stored with clean glassware and to go containers. Operator removed. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher rinsing and drying dishware. Spoke with manager and provided dishwashing handout, operator had employee properly wash, rinse, sanitize and air dry dishes washed incorrectly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat cooked sausage, middle reach-in cooler cook line. Operator placed on bottom shelf for prop storage. 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. Mozzarella on pizza make table no time mark, per operator removed from refrigerator 1 hour prior to. Operator wrote time on container.

Intermediate - Food being cooled by nonapproved method. In pizza reach-in cooler, observed cooked chicken and cooked beef cooling in thick, plastic, covered container. Operator uncovered, spread thin for proper cooling. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in middle of kitchen soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked eggplant per operator made yesterday, no date mark in middle cook line reach-in cooler. Operator place date stickers on both. Corrected On-Site

Basic - Food stored on floor. Soda bottles and oil stored on floor in dry storage. Operator moved off of ground. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator. See stop sale.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch ready to eat pizza with bare hands when serving to table. Spoke with operator regarding glove or utensil use to avoid bare hand contact with ready to eat foods.

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler black plastic garbage bags in direct contact with pizza dough. Operator removed bags and rewrapped in food grade plastic wrap. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator, in large, covered plastic container.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade attached to back prep counter.

Basic - Accumulation of black/green mold-like substance in the chute of the ice machine for customer self service. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In spices above slicer, 6 no handle portion cups used as scoops.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in cooler and reach-in cooler under beer taps heavily soiled.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes went from dirty to clean dishware, no handwash. Discussed with operator training for proper handwashing techniques, employee washed hands properly before returning to work. 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 mark. Shredded mozzarella on pizza make table no date mark, per operator for one hour. Operator updated the label. Repeat 11/15/2023. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked and frozen foods refrigerated time not date tracked - cooked eggplant. Milk opened 3 days ago no date mark. Garlic in oil prepped 3 days ago no date mark. All in walk-in cooler, operator labeled all foods. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chute on customer self service drink machine soiled with accumulated residue.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88F next to steam well. Operator discarded water. Corrected On-Site

Basic - - From initial inspection : Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2023-11-16: Time Extended