PIZZA TUA ITALIAN RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked shell egg. The cook threw it in the garbage. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at the triple sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a red liquid in an unlabeled spray bottle.

Basic - Hole in or other damage to wall. Observed 3 tiles missing on the wall by the back kitchen entrance.

Basic - In-use tongs stored on equipment door handle between uses. Observed 5 pairs of tongs on the oven door handle. The chef moved the into a pan with hot water. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 6 vacuumed sealed steaks defrosting on a prep table. The cook put away 3 in a reach in cooler and three in the sink and turned on cold water. Corrected On-Site

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook handle dirty equipment and then put gloves without washing his hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the upright refrigerator at the end of the kitchen. The cook put the chicken on the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage in a pan in another pan of pepperoni at the front counter/ pizza station with a temperature of(51F - Cold Holding). As per the cook it was there for approximately two hours. The cook put the sausage in the freezer for a quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bott with a blue liquid not labeled throughout.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup of coffee on a cutting board at the kitchen entrance. The cook removed it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed two pair on the oven door handle. The cook removed them. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 79° F. The cook poured out the water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. The cook 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 throughout the kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled throughout the kitchen. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-06-13: Intermediate - Clam/mussel/oyster tags not marked with last date served. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets soiled throughout the reach in coolers. - From follow-up inspection 2025-06-13: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Gaskets soiled throughout the reach in coolers Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. - From follow-up inspection 2025-06-13: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at preparation area. - From follow-up inspection 2025-06-13: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at preparation area. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed beef being stores above mushrooms and yellow pepper in the back room upright cooler. The cook moved the beef to the bottom shelf. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the hostess station.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the back room.

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 90° F. The cook pour out the water. Corrective Action Taken

Basic - No container installed for catching grease from hood drip tray.

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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 several plastic squeeze bottles not labeled through out the kitchen.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area by cook line. - From follow-up inspection 2024-04-27: Time Extended - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water by reaching in coolers at kitchen. - From follow-up inspection 2024-04-27: Time Extended - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed throughout the establishment. - From follow-up inspection 2024-04-27: Time Extended - From follow-up inspection 2024-11-06: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses throughout the establishment. - From follow-up inspection 2024-04-27: Observed wet wiping cloth by cook line. Time Extended - From follow-up inspection 2024-11-06: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over tomatoes in the upright cooler. The cook moved the items to the correct shelves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the dish machine.

Intermediate - No soap provided at handwash sink. Observed next to the dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the dish rack.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed by the mop sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at package of beef in the triple sink.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line.

Basic - Carbon dioxide/helium tanks not adequately secured. Missing chain to secure CO2 tanks.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on the exterior door that goes to the alley.

Basic - Reach in cooler gaskets in poor repair.Observed gaskets are torn in almost all the coolers.