SALVATORE PIZZA AND PASTA, INC

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee getting in the cook line and touched cheese placed on top of the pizza, with not hand washing. Instructed operator regarding hand washing procedure. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic mixture (62F - Cold Holding) for less than 4 hours as per operator. Operator placed in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (122F - Hot Holding) in steam table for less than 4 hours as per operator. Operator stirred the food items. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Located sanitizer bucket on preparation table. Operator removed it. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lasagna (99/85F - Cooling) covered with a plastic wrap, while was cooling. Instructed operator regarding the cooling process. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cube on hand sink located on the back area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.

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. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable, on the back area.

Basic - Floor soiled/has accumulation of debris.

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed croutons with not label.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (55/51F - Cooling) was cooked from the day before as per operator, located in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (55/51F - Cooling) was cooked from the day before as per operator, located in walk in cooler.

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

Basic - Floor soiled/has accumulation of debris.

Basic - Floor tiles missing and/or in disrepair. Walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table. Operator removed it. 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. Observed marinara sauce (60/58F - Cooling), was cooked from the day before as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Observed marinara sauce (60/58F - Cooling), was cooked from the day before as per operator.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. Walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp in standing water.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing dishes in hand wash sink located in the kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside sugar container, operator removed it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the front area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (49°F/48°F - Cooling); marinara sauce (61°F/58°F - Cooling); inside walk in cooler from the day before as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (49°F/48°F - Cooling); marinara sauce (61°F/58°F - Cooling); inside walk in cooler from the day before as per operator.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.

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. Observed no proof that food employees are informed of their responsibilities. Emailed form to operator, operator print out and employees signed. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cheese pizza.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with detergent with no label.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container inside salt and flour container, operator removed it. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. At the front line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari inside 3 compartment sink at room temperature. Operator open the cold faucet water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (50°F - Cold Holding); cheese (52°F - Cold Holding); Maurice sauce (50°F - Cold Holding) for more than 4 hours as per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (50°F - Cold Holding); cheese (52°F - Cold Holding); Maurice sauce (50°F - Cold Holding) for more than 4 hours as per operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Located at the front line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone on preparation table.

Basic - Floor tiles missing and/or in disrepair. At the front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Filter soiled.

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of slices ripe olives.

Intermediate - No soap provided at handwash sink. Located at the front area. Operator refilled soap dispenser. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pizza. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under kitchen equipment and walk in cooler/ freezer floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter,shelves, equipment door soiled.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table, operator removed it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and chicken base container.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Gasket in walk in freezer.