PRONTO AMORE PIZZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of shelled eggs over case of mushrooms in glass door reach in cooler near three compartment sink Raw chicken over sauce and lemon juice in reach in cooler underneath make table on cookline nearest handwashing sink - operator switched order Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. At bar handwashing sink

Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Underneath counter at bar Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mcdonalds sandwich and bag on drip tray at bar Personal bag next to tomato case on storage shelf nearest kitchen entrance

Basic - Equipment in poor repair. Several damaged equipment gaskets

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer at bar

Basic - In-use tongs stored on equipment door handle between uses. One pair on oven handle on cookline

Basic - In-use wet wiping cloth/towel used under cutting board. One wiping cloth under cutting board at end of cookline

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cheese in glass door reach in cooler near three compartment sink Repeat Violation

High Priority - Toxic substance/chemical improperly stored. All purpose cleaner on top of low boy glass door reach in cooler at kitchen entrance

Intermediate - Handwash sink not accessible for employee use at all times. Pan in handwashing sink at kitchen entrance

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle not labeled at front counter

Basic - Buildup of food debris/soil residue on equipment door handles. Several reach in coolers Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 2 at front counter Repeat Violation

Basic - Food stored on floor. Soda bottles in boxes on floor in hallway near bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Several equipment gaskets Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in stainless steel reach in cooler next to mixer Several opened employee beverages in reach in cooler underneath make table on cookline

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage bags thawing at room temperature on shelf next to three compartment sink

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushroom and paper cases over shredded cheese in stainless steel reach in cooler next to mixer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over tomatoes and desserts in reach in glass door cooler near 3 compartment sink Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In make table nearest to handwashing sink at end of cookline: spaghetti prepped the day prior and held in make table overnight per operator (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table nearest to handwashing sink at end of cookline: spaghetti prepped the day prior and held in make table overnight per operator (46F - Cold Holding)

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary over 500ppm) Operator dumped and remade with chlorine tab, recheck 50ppm chlorine Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in handwashing sink at front counter

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer not labeled

Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout

Basic - Carbon dioxide/helium tanks not adequately secured. Under front counter Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep counter near 3 compartment sink

Basic - Floor soiled/has accumulation of debris. Underneath handwashing sink at end of cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors Hood vents Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of tomatoes stored over prepped desserts in reach in glass door cooler near 3 compartment sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked pasta in 3 door reach in cooler. Operator moved Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chloroform and dish soap stored over clean dishes and bin of garlic knots

Intermediate - Handwash sink not accessible for employee use at all times. Front counter handwash sink blocked by clean dishes. Towel and employee water bottle in sink Operator removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.soufflé cup in onions in make table. Operator removed Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Front counter

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter area by handwashing sink Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Several hanging in kitchen

Basic - Equipment in poor repair. Gasket on. Are table door

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between doors on make table in kitchen Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven in kitchen Operator removed

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. OutSide of ovens in kitchen Vents in hood

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Styrofoam cup of employee drink in reach in cooler kitchen

Basic - Silverware/utensils stored upright with the food-contact surface up. By dish sink

Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink in kitchen

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 500ppm), operator drained mix and added water, retested at 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat mozzarella cheese blocks in single door reach in cooler. Operator moved the eggs to a fro t counter reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced meatballs (48F - Cold Holding), operator placed them inside the reach in cooler to help bring temperature to at least 41F. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and completed with operator during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed deli container open salt bin. Operator removed it. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee beverage on top of pizza prep table, operator removed it Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Salt, flour and sugar bins on the floor. Operator put them up on a rack. Corrected On-Site

Basic - Light not functioning. 1 out from hood

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by pizza pans

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above eggplant Raw beef above desert Raw chicken above pasta Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sautéed line, pizza cook line

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by product on cook line

Intermediate - Handwash sink used for purposes other than handwashing. Washing cloth in hand sink at bar

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler Chicken wings In reach in coolers Mozzarella cheese in reach in coolers

Basic - Carbon dioxide/helium tanks not adequately secured. Next to hAndwash sink near kitchen door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones above cook line next to rte pizza Cellphone above salad station Advised operator to move away from food contact surfaces Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator advised employee to use bleach to sanitize dishes Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Behind reach in cooler

Basic - Food stored on floor. Uncut tomatoes on floor Operator pick up items Oil on floor Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Light not functioning. Hood cook line

Basic - Light shield damaged/in disrepair. Above dough preparing station

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line and bar reach in cooler Bottom of food reach in and freezer reach in

Basic - Single-service articles improperly stored. Pizza boxes next to bathroom on floor

High Priority - Nonfood-grade bags used in direct contact with food. Observed pizza dough in to go bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded veal and raw breaded chicken over shredded mozzarella in reach in freezer. Owner corrected Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans above 3 compartment sink

Basic - In-use tongs stored on equipment door handle between uses. Owner removed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum to go pans not inverted. Owner corrected Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat cheese in reach in cooler - From follow-up inspection 2022-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. By prep table - From follow-up inspection 2022-01-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice chute at soda dispenser - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups a server station - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed box of cooking oil directly on floor - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2022-01-10: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed 3 bottles with various cooking oils/dressing not labeled - From follow-up inspection 2022-01-10: Time Extended