ROOSTICA PIZZERIA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (52F - Cold Holding) at room temperature at back preparation area. As per manager, for less than 30 minutes. Manager placed product in reach in freezer. 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 Alfredo sauce (98F - Hot Holding) at steam table. As per manager, for approximately 30 minutes. Manager began reheating product. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm) at bar. Employee diluted solution with water. Final reading 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.Observed pizza peel stored inside hand sink at cook line. Manager removed item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the the cookline. Corrected On-Site

Intermediate - No soap provided at handwash sink. By the cookline. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler: cooked beef dated 4/12.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: cooked beef dated 4/12.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Basic - Food stored on floor. Bag of floor storage on the floor by the cook line. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored on top of cooked shrimp. Located in reach in cooler. Chef rearranged. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 101°F and located on prep table.

Basic - Standing water in bottom of reach-in-cooler. Located in front of pizza oven.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Alfredo sauce, spaghetti

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Hole in or other damage to wall. Observed hole in wall outlet cover missing in kitchen area.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bar area reach in cooler soiled.

Basic - Standing water in bottom of reach-in-cooler. Prep cooler located in the pizza prep area Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen area, back area, in front of the beer cooler.