SPECIALTY PIZZA EXPRESS

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/26.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak (44F - Cold Holding); cooked onions (44F - Cold Holding) at left end of make table for less than 4 hours. Operator will monitor and move to walk-in cooler in necessary.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled with some dust, discolored from pizza oven. Operator has begun cleaning.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -missing from lower left hand cooler on cook line. Operator replaced. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk-in cooler shelves.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -small amount of rust on walk-in cooler shelves.

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe in hand wash sink next to pizza station Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -turned off due to slow drip. Operator turned on hot water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some rust, small amount of food spdebris on walk-in cooler shelves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -grilled onions (45F - Cold Holding); meatball (45F - Cold Holding) less than 4 hours. Operator will monitor and use time in lieu of temperature if needed for pizza toppings.

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 sauce removed from walk-in cooler less than 1 hour ago. Operator marked time. Corrected On-Site

Basic - Equipment in poor repair. -make table doors not closing tightly.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer not working in pizza make table. Operator will replace.

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. Provided form Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form

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

Basic - Standing water in bottom of reach-in-cooler. Pizza make table on the right side

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler Repeat Violation

Basic - Ceiling tile missing/damaged. -small open gap above clean equipment, operator is replacing light fixture.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some rust on walk-in cooler shelves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 45 cooked beef 45 operator discarded. Not in table more than 4 hours.

Basic - Ceiling tile missing. Prep area for winch, operator states tile came down earlier and has yet to put it back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on four door unit.