POMODOROS PIZZA & SUBS & MORE II CORP

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Ice scoop handle in contact with ice.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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. See stop sale.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled, unit at kitchen.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tray for pizza stored on floor.

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

Basic - Food stored on floor. Observed at kitchen a bag with flour stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer for coke soiled in the exterior.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell in container eggs over pita bread and kiwi fruits at reach in cooler at kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers on shelves soiled.

Basic - Buildup of food debris/soil residue on filters"

Basic - Cardboard used to line food-contact shelves. Reach in cooler at prep area.

Basic - Faucet/handle missing at plumbing fixture. For hot water at hand sink in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Cardboard used to line food-contact shelves.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Container for sugar soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed utensil for pizza stored on floor.operator placed utensil over oven. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.