FIVE STAR PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); sausage (46F - Cold Holding); cut tomatoes (47F - Cold Holding); all items in top section of pizza make line cooler, per operator lids where off for a few hours during rush, lids replaced before inspection began. cut romaine (45F - Cold Holding) in standing reach in cooler by pizza make line, per operator bag was taken in and out of cooler for a few hours, bag put in walk in cooler. Corrective Action Taken Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station by front counter only reaching 79F, operator adjusted valves under sink and water came out at 89F. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired 06/01/2023.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the main cook line reach in cooler; cut tomatoes (56F - Cold Holding); chicken (54F - Cold Holding) operator states in the cooler since opening. In the reach in cooler closest to the prep area; chicken wings (56F - Cold Holding); pepperoni rolls (52F - Cold Holding); ricotta (49F - Cold Holding). Operator states in the cooler since opening at 11am. Operator removed all items to be discarded. Ambient air of the reach in cooler 51F during inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the main cook line reach in cooler; cut tomatoes (56F - Cold Holding); chicken (54F - Cold Holding) operator states in the cooler since opening. In the reach in cooler closest to the prep area; chicken wings (56F - Cold Holding); pepperoni rolls (52F - Cold Holding); ricotta (49F - Cold Holding). Operator states in the cooler since opening at 11am. Operator removed all items to be discarded. Ambient air of the reach in cooler 51F during inspection. Corrective Action Taken Warning

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for holding pizza sauce on time. Provided written procedures. Corrective Action Taken

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient air thermometer stored at back of cooler over the air vent of the stand up reach in cooler closest to the prep area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Metal pans stored on shelf by the three compartment sink under a bag of tools. Operator relocated the metal pans. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean pizza paddles stored directly on top of pizza oven. Operator relocated paddles onto pizza trays. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour under the main cook line prep table not labeled. Operator labeled the bulk container. Corrected On-Site