ANGELA’S PIZZA KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (72F - Cold Holding) not held on time held on cook line at room temperature. Per employee, item was held out for less for less than 1 hour. Employee moved items to walk back to walk in cooler to chill. Reviewed time as a public health control option with operator.

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

Basic - Equipment in poor repair. Warewashing shelving rusted. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Working container of salt not labeled at kitchen prep area. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food, Thank you bags used to store bread in Walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024. License paid. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken over ricotta cheese in reach in cooler on cook line. Cook moved the items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 46F, butter 44F. Only the bottom of the container in ice, operators added more ice. Food not prepped or portioned today. Food being held less than 4 hours. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, slicer.

Basic - Equipment in poor repair, rusty shelves in dish area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 PPM, Employee refilled, 200 PPM. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles at front counter. Container of sugar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air container by cook line at cheese (51F - Cold Holding); butter (51F - Cold Holding), cook put items into walk in cooler

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Form was emailed

Basic - Hole in or other damage to wall. Hole in the wall by the three compartment sink

Basic - No Heimlich maneuver/choking sign posted.

Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowls Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Manager printed and posted hand wash sign

Basic - Time/temperature control for safety food thawed in an improper manner. Chef drained water and put frozen chicken under cool running water Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Operator removed for proper storage. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed coffee cup from prep surface. Corrected On-Site

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef wash hands in 3 Compartment sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test kit for sanitizer in 3 Compartment Sink

Intermediate - Spray bottle containing toxic substance not labeled. Containing blue liquid

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Hole in or other damage to wall. Under Hand wash sink and wall facing Toilet bowl

Basic - Stored food not covered. Cooked mushroom in Walk In Cooler. Chef covered food Corrected On-Site