UNO PIZZERIA & GRILL

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is placed at top of four way splitter and not at bottom ends, educated operator.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over prep area and cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in some coolers throughout facility, at cookline and front counter area. Interior of reach-in cooler at start of cookline, the sides.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to small sauce containers at salad bar. Operator moved. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes over bags of spinach and cut lettuce mix. Operator moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar had brush and bottle of soap inside. Handwashing sink at waitstaff area with soda machine had glass cup inside. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at prep area by prep sink dusty. Hood above retherm dusty.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Temperature dishmachine at bar, heat strip did not change color.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot boxon line : marinara 108F 1hr per operator. Operator immediately moved to stove to reheat to 165F for temperature recovery. Rechecked 165F Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep line

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket stored in correct position, however it is stored on top of soiled ice machine. Operator immediately removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on stove 113F. Operator immediately reheated to boiling water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of pizza oven. Operator has cleaning scheduled for tomorrow - interior and top of salamander - interior of both microwaves. Slightly soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine Top of pizza oven Gaskets inside fry freezer Sides of coolers/ freezer on line Piping above salamander Under microwaves ( operator cleaned. Corrected on site)

Basic - Old labels stuck to food containers after cleaning. On plastic and metal containers on dish storage shelf

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under 2 comp sink in back prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station cooler: marinera; (53F - Cold Holding) raw sausage ; (53F - Cold Holding); less than 4hrs per operator. Operator put marinera in walk in cooler and put ice on sausage for temperature recovery Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fresh Garlic in margarine 83F, at grill less than 4hrs per operator. Advised operator that fresh garlic in any oil Or butter substance must be kept at either 135F or 41F , operator immediately placed in cooler for temperature recovery Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person cutting vegetables wearing bracelet. Operator immediately removed

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at pizza station

Basic - Light shield damaged/in disrepair. Cracked light shield in chemical closet

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Pizza pie shelves at pizza station -Gaskets in pizza station cooler, fry freezer, and cooler under steamwell by ice machine -Top of little warmer cabnet that's under prep station

Basic - Reach-in cooler shelves with rust that has pitted the surface. Chicken tenders freezer, and cheese cooler

Basic - Standing water in bottom of reach-in-cooler. pizza station cooler and cooler under steam well by ice machine

Basic - Working containers of food removed from original container not identified by common name. Sugar container

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta at walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes-50F:sour cream-46F . Per operator from walk in to from counter less than two hours

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Ceiling tile missing. Ceiling tile missing by mop sink

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard

Basic - In-use knife/knives stored in cracks between pieces of equipment. Pizza cutter stored in between make table and reach in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at server station Emailed operator hand wash sign Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in coolers at cooks line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to cooked bacon son flat top grill at cooks line Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes stored on floor at stock area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind mixer at prep area

Basic - Water leaking from pipe and/or faucet/handle. Sink at cooks line

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Floor not cleaned when the least amount of food is exposed. In the kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Placed inside of the flour and cornmeal in the dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled, hood filter . grease, food debris, dirt, or dust. pizza oven conveyor belt, exterior of grill Exterior of the stove, exterior of warming box, clean dish rack , exterior of the ice machine Create date: 2023-06-13

Basic - Old labels stuck to food containers after cleaning. On the clean storage rack

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed on the cutting board in the kitchen Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked foods on speed rack in walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - mozzarella cheese, 50F longer than 4 hours in prep unit, double panned

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

Intermediate - Food-contact surface soiled with food debris, residue or grease. - Cutting board stained. Make line. - can opener blade

Intermediate - Handwash sink not accessible for employee use at all times. Dish wash area. Lids stored on sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line. Corrected On-Site

Intermediate - No soap provided at handwash sink. - server area in dining room Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling grid rusted in ware washing area.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Kitchen.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go brownies and cookies.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - near back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - pizza oven conveyor belt - exterior of warming box - exterior of grill, stove - clean dish rack in back area - walk in cooler shelves

Basic - Old labels stuck to food containers after cleaning.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cook line, over drawers.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Make line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -operator contacting Ecolab Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris. -mixer shield -slicer -cutting boards stained throughout kitchen, operator states new cutting boards just arrived

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing over mop sink.

Basic - Floor soiled/has accumulation of debris. -floor underneath racks in dry storage room have an accumulation of debris -floor underneath fryers have an accumulation of grease

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -tongs hanging off soiled hood suppression system pipe, operator removed Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves have an accumulation of food debris -hood filters soiled

Basic - Plumbing system in disrepair. -prep sink at end of cookline continuously running

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located in dumpster area

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 White cutting board on front line and cooks line. Mixer head Electric slicer

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used as dump sink.

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. In front of tilt pot

Basic - Food stored on floor. Produce stored on floor in walk-in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under all cooking equipment on cooks line.

Basic - Worn, torn and/or soiled floors/carpeting. All floors throughout the entire kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sliced chicken in storage for less than 4 hours, temperature 46-48°F. Advised operator to relocate to the freezer for quick chill.

Intermediate - Food-contact surface soiled, grooved, stained with mold-like substance. Observed with multiple cutting boards and microwaves in the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in multiple locations throughout the kitchen.

Basic - Floor area(s) covered with standing water. Observed in the dry storage area near the employee lockers.

Basic - Floors not maintained smooth and durable. Observed broken tile pieces in multiple locations in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed with multiple Reach-in cooler gaskets, exterior surface of multiple equipments in the kitchen. Advised operator to clean as soon as possible.

Basic - Reach-in coolers and Reach-in freezers interior/shelves have accumulation of soil residues. Observed in multiple units in the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in multiple locations in the kitchen kitchen to include the dishwashing area and cook line walls.