RUFINO'S PIZZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over boxes of shredded cheese in reach in cooler in back of prep area.

Basic - Cardboard used to line nonfood-contact shelves. Shelfs under side counter near display reach in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler reheating pizzas at front counter, employee put on hat.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (66F - Cold Holding) sitting out next to burners in prep area, per operator garlic was taken out of cooler about a.5 hour prior, garlic put back in cooler. cooked peppers and onions (46F - Cold Holding) in top section of reach in cooler on make station at front counter, per operator temperature was below 41F about 1.5 hours ago, then lid constantly open for lunch rush. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottles of quaternary ammonium tablets over boxes of single use gloves and box of yeast on rack by back door to restaurant.

Basic - Food stored on floor. Candy under front counter in cabinet. Soda on rack sitting on floor by back door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large ice machine around door, near front counter.

High Priority - Non-food grade paper/paper towel used as liner for food container. Garlic knots covered with paper towels in back storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding) in bus tub sitting on top flip top reach in cooler by front counter, per employee cheese is used up within 4 hours, cheese placed on time control. cooked mushrooms (47F - Cold Holding); cooked peppers and onions (47F - Cold Holding) in shallow pans in top section of reach in cooler y front counter, per employee items where placed in cooler several hours prior, operator placed in deeper pans. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at front counter reading 500ppm, operator remade to 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of blue ice scoop container by large ice machine at front counter

Basic - Cardboard used to line nonfood-contact shelves. On lower shelf of counter by drink cooler.

Basic - Food stored on floor. Plastic soda bottles in prep area.

Basic - Wiping cloth sanitizing solution stored on the floor. Under counter by drink cooler at front counter, bucket moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice from cup into hand wash station by reach in cooler on make line. Manager coached employee. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles throughout kitchen area are acoustic. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored above ice machine by triple sink not inverted. Manager inverted. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored container of flour under prep table, scooper handle in direct contact with product. Manager lifted handle out of product. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella cheese (48F - Cold Holding) in bus tub sitting on top of reach in cooler make table at front counter, per operator cheese has been sitting there less then 1 hour, cheese moved inside reach in cooler. marinara (86F - Cold Holding) sitting on top of pizza oven at front counter, per operator marinara has been there less then 1 hour and marinara is always sold within 4 hours, marinara placed on time as a public health control. 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. Salads at front counter held on time not on written procedures, operator wrote salads on procedures. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles throughout.

Basic - Equipment in poor repair. Lower shelf at side front counter is in disrepair.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal dough pans opposite the stand up reach in cooler not stored covered or inverted. Operator discussed covering the top container of each stack with plastic wrap. Corrective Action Taken Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on top of the pizza oven at the front counter. Discussed with operator storing pizza paddles on clean sheet trays that are easily washable. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored inside of mop bucket at the mop sink. Operator discussed options for hanging wet mops to dry. 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. At time of inspection, unable to provide written plan for items held on time. Inspector provided written plan. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls stored opposite the reach in cooler not stored inverted or covered for protection. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stored over the triple sink, stacked while wet.

Basic - Food stored on floor. Bottles of soda stored on the floor in the back prep room area by the rear exterior door.

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the pizza oven door handles. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the underside of the soda dispenser, mold like substance behind the push lever for Coca-Cola.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front cook line reach in cooler has build up of mold like substance on the cooler door gaskets. Operator began work on cleaning and sanitizing the reach in cooler gaskets. at the soda dispenser behind the front service counter, build up of mold like substance around the Hi-C dispenser nozzle. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At time of inspection no paper towels at hand wash sink in prep area by three compartment sink. Operator provided paper towels. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At time of inspection clean dough pans stored in prep area on storage shelf by bulk ice bin not stored protected or inverted.

Basic - In-use tongs stored on equipment door handle between uses. At the front cook line, tongs stored on pizza oven door handles. Operator relocated the tongs to the proper storage location. Corrected On-Site

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. Deli meats opened 2 days before not date marked. Marked by manger. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Wet wipe sani bucket on floor. Moved by manager.