MONDO WOOD FIRE PIZZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk-in cooler, Raw fish stored above guacamole,raw beef above salami. Inside reach in freezer on the line. Raw chicken above egg rolls. Operator stored properly all products Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed the following items throughout the restaurant on reach in cooler and walk-in cooler Pesto sauce 03/26, cooked peppers 03/29 Pick de Gallo 3/30, enchiladas sauce 3/9 Short rib sauce 3/20, ranch dressing 3/30, cooked eggplant 3/31, cooked past 3/28. Per operator products prepared and stored for longer than 7 days. Operator discarded.See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed the following items throughout the restaurant on reach in cooler and walk-in cooler Pesto sauce 03/26, cooked peppers 03/29 Pick de Gallo 3/30, enchiladas sauce 3/9 Short rib sauce 3/20, ranch dressing 3/30, cooked eggplant 3/31, cooked past 3/28. Per operator products prepared and stored for longer than 7 days. Operator discarded.See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with overstocked cheese (64 - Cold Holding)inside pizza cooler and a container with pizza sauce (46 - Cold holding) seating on top of pizza station. Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator removed cheese and decided to use time as a public health control form for Pizza sauce and time marked product for the remaining time of 2 hours. Emailed form to operator. Observed inside walk-in cooler two containers with pizza sauce (48 - Cold Holding); marinara sauce (50 - Cold Holding). Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved products to walk-in freezer. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. Corrected to 100ppm chlorine. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - Cooked chicken wings 58F at 3:15, 58F at 3:35 (cooling since 10:00). Cooling in deep container and covered. Chicken moved to flat sheet tray and moved to walk in freezer with no covering. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Dish washing area - yellow chemical. Bottle labeled. Corrected On-Site

Basic - Food stored on floor. Walk in freezer - Case shrimp floor. Case elevated. Corrected On-Site