PAISANO'S PIZZARIA INC

Basic - Food stored on floor. At dry storage, bag of flour stored on floor. Operator moved to shelf.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At kitchen, opened employee beverage stored in reach in freezer with customer food. Operator removed. Corrected On-Site

Basic - Stored food not covered. At dry storage, opened bag of flour stored uncovered. Operator closed bag and stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (46F - Cold Holding) not prepared or portioned today stored in prep area reach in cooler. Item was stored underneath large container and blocked from above cool air flow. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (46F - Cold Holding) not prepared or portioned today stored in prep area reach in cooler. Item was stored underneath large container, blocked above cool air flow. Operator discarded. See stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of whole milk not date marked in reach in cooler. Per operator item was opened 4 days ago. Operator date marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings stored in prep line cooler not date marked. Per employee, items were cooked approximately 28 hours ago. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled at storage shelf. Operator labeled. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee mug stored on prep line cutting board. Operator removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In Kitchen; Employee handled bread with bare hands while making cold sandwich for customer. Advised operator Employee washed hands and put gloves on Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach In Standing Freezer; Opened package of raw beef stored above ham Discussed with operator Operator fixed Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023. Operator paid by phone . Transaction number 236052929.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time marked for pizza and no plan. Emailed the time as public health control form.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding meatballs 121° in steam table being held less than 2 hours , employee reheated in stove at 167° at time of inspection Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....at 4:30 observed shredded mozzarella cheese 51° cooling in tall glass door reach in cooler . Take another temperature at 5:01 it was 49° . Advise operator moved to freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or portion today shredded cheese 51° in flip top reach in cooler , shredded cheese 47° in glass door reach in cooler , blocked cheese 46° in galas door reach in cooler , food being held more than 4 hours (from yesterday ) . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or portion today shredded cheese 51° in flip top reach in cooler , shredded cheese 47° in glass door reach in cooler , blocked cheese 46° in galas door reach in cooler , food being held more than 4 hours (from yesterday ) . Stop sale issue . Egg plant 45° , tzatziki sauce 47°, garlic in oil 77° being held less than 4 hours , operator moved garlic in oil , tzatziki sauce in reach in freezer , temperature dropped 43° at time of inspection. Operator discarded Eggplant Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... pizza stored at top of the reach in cooler being held less than four hours. Operator time marked. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.... Mozzarella blocked cheese was Shredded yesterday at glass door reach in cooler . Cheese cooling 41° within 4 hours . Stop sale issue .

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Egg plant operator date marked Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...noodles, pasta in reach in cooler , shredded cheese . Operator date marked Corrected On-Site

Basic - Reuse of single-service or single-use articles...establishment used bread plastic bags to stored cooked eggplant , cooked pasta .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45°, pizza sauce 46°, ham 46°, in glass door reach in cooler being held less than four. Operator moved food reach in freezer . Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....shredded cheese in reach in cooler . Operator date marked . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....hood filter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coffee cup on food prep station. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200+ppm) Operator diluted solution by adding more water and retested at 50ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese (45°F - Cold Holding) per operator product held less than four hours in the upright reach in cooler in the kitchen. Per operator product haven't been prep, or portion today. Operator moved product to a different reach in cooler. Tzikiki sauce (45°F - Cold Holding) per operator product product held less than four hours in the reach in cooler in the kitchen. Per operator product haven't been prep, or portion today. Operator moved product to a different reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At 11:15am observed shredded mozzarella cheese (45-46°F - Ambient Cooling) in a deep covered container. At 12:03pm shredded mozzarella cheese 47°F-48°F ambient cooling, per operator ambient cooling since 10:30am. At this cooling rate product is not going to reach 41°F within four hours.

Intermediate - Degreaser Spray bottle containing toxic substance not labeled. Operator labeled it. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored next and above food to be serve to the public in the upright reach in cooler in the cook line. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed one case of shortening stored on the floor in the kitchen. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Reach in cooler Gaskets and Upright- reach in cooler shelves surface soiled with grease, food debris, dirt, slime or dust.