GIOTTO MAESTRO DELLA PIZZA

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed TOMATO SAUCE (50F - Cooling), as per operator more than six hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed TOMATO SAUCE (50F - Cooling), as per operator more than six hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pizza trays soiled with food debris, located at front counter.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles and preparation area, not smooth and easily cleaned.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind reach in cooler at front counter soiled with debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe ceiling tiles and ceiling vents soiled throughout kitchen.

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

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. Provided manager with cleanup procedures via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at kitchen area.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a water temperature of 79°F. The manager poured out the water. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Poster provided. Corrective Action Taken

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

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

Basic - Food stored on floor. Observed a plastic container of cooking oil on the floor in the dry storage area.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a pizza peel on top of the oven. The manager removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna cooked on previous days not date marked.

Basic - Black mold-like substance in the interior of the ice machine/bin.

Basic - Covered waste receptacle not provided in employees/women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

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 with handle touching submerged inside container of sugar.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler across from pizza oven. - From follow-up inspection 2022-03-23: Time Extended