LA PIZZA

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. Observed the dishwashing chlorine sanitizing concentration at 10 ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected Repeat Violation Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter pizza preparation reach in cooler mozzarella cheese (63 - Cold Holding); ham (49 - Cold Holding); tomato sauce (50 - Cold Holding); diced tomsto (54 - Cold Holding); blue cheese (56 - Cold Holding); ground beef (53 - Cold Holding); fresh mozzarella (54 - Cold Holding). Per operator less than three hours Operator is putting ice under the food to improve cooling process Observed at kitchen. ; ground beef (36 - Cold Holding); tomato paste (52 - Cold Holding); cooked chicken (56 - Cold Holding); ground beef (57 - Cold Holding); alfredo sauce (50 - Cold Holding); fettuccine (52 - Cold Holding); spaghetti (51 - Cold Holding). Per operator less than three hours. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed in the triple sink hand wash sink a plastic carafe stored in it. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter hand wash sink no paper towels Warning

Basic - Bowl or other container with no handle used to dispense food. Observed at the kitchen area a small plastic cup without handle used as scoop in the cheese conatainer. Warning

Basic - Food not stored at least 6 inches off of the floor. Observed oil containers stored on the floor by the triple sink. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the front counter reach in cooler. Warning

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

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. Observed the dishwasher chlorine sanitizing solution concentration at 10 ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter pizza station mozzarella cheese (63°F - Cold Holding). Left at ambient temperature. Per operator 2.5 hours. Observed at the front counter pizza station reach in cooler blue cheese (45°F - Cold Holding); ham (49°F - Cold Holding) Observed at the hot kitchen reach in cooler kitchen (); alfredo sauce (53°F - Cold Holding); Beef (51°F - Cold Holding); tomato sauce (47°F - Cold Holding); cooked chicken (53°F - Cold Holding); feta cheese (49°F - Cold Holding). Per operator less than two and a half hour. Observed in the non operational walk in freezer ground beef (44°F - Cold Holding); butter (47°F - Cold Holding) Operator is putting the food items over ice and water to improve cooling. Operator will cook the ground beef and move the butter to the walk in cooler Corrective Action Taken

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

Intermediate - Packaged food not labeled as specified by law. Observed employee food, fish, stored in the reach in freezer with the establishment fries, not identified as employee food.

Basic - Bowl or other container with no handle used to dispense food. Observed a small plastic cup without a handle used as scoop in the feta cheese. Observed an aluminum bowl without a handle inside the kitchen salt container

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the triple sink soiled

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 the salt container in the kitchen without name label.