ANGELINA’S PIZZERIA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce walk in cooler Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Behind doors

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop salt Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. Sauce walk in cooler Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom

Basic - Single-service articles improperly stored. Pizza boxes on floor Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Make table

Basic - Working containers of food removed from original container not identified by common name. Salt Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0 ppm. Replaced bottle of sanitizer and reran and primed found at 50 ppm. 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 pasta made yesterday. Operator date marked. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen. Employee fixed water line and plumber will be called to make sure warm running water is at kitchen hand washing sink. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food found in reach in freezer. Not labeled or segregated from customers food. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and cups on prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Light not functioning. 1 light bulb under hood system.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pomodoro 75F hot holding, cooked meatballs 122F hot holding. Employee stated sitting in hot holding unit since 11am. Found at 1p. Advised to rapid reheat. Employee placed items on stove to reheat. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated Operator.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is using quat tabs at threee compartment sink. Informed Operator of which ones to buy.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee bathrooms.

Basic - Cardboard used to line food-contact shelves. In walk in cooler rack. Operator removed. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on pizza station prep table. Employee removed. Corrected On-Site Repeat Violation

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

Basic - Outer openings not protected with self-closing doors. Informed Operator.

Basic - Plastic bowl or other container with no handle used to dispense food. In flour. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 4 trays of cooked pasta in kitchen prep, cooked at 11:00 found at 2:00 . Four large sheet pans at 77 F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over pan of cooked mushrooms in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Four sheet pans of assorted cooked pasta in kitchen started cooling process at 11:00AM, took temperatures at 1:55 PM 78 F 81F 82F 77F

High Priority - Toxic substance/chemical improperly stored. Chemicals over prep area in back corner near pizza station.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for clams not in chronological order. Informed Manager. 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. For whole pies

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside container of pizza sauce in walk in cooler.

Basic - Cardboard used to line nonfood-contact shelves. Under prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cooks cell phone on preparation table.

Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under 3 compartment sink and under dish machine heavy soiled. Under the hand washing sink.

Basic - Hole in or other damage to wall. Hole in wall behind Hobart mixer. Holes in wall at 3 compartment sink.

Basic - Stored food not covered. One container of soup in walk in cooler not covered.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen prepping.

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle at triple sink hangs beneath the floor rim of sink - From follow-up inspection 2023-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Multiple tags from July through September not on ticket stabbed with rest of tags - From follow-up inspection 2023-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags. - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors do not fully close under own weight - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Ceiling tiles over storage and working areas are perforated acoustic tiles. Floor in kitchen is unsealed concrete Repeat Violation - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. On shelves over main reach in cooler for cook line and over pizza reach in cooler - From follow-up inspection 2023-12-22: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara from yesterday at 57f cold holding , Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara from yesterday Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara from yesterday held at 57f cold holding , Repeat Violation

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. Printed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk flour and sauce in walk in cooler

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler pasta sauce made with cooked onions (47F - Cooling). Operator stated that the sauce was made the day prior and placed in the walk in cooler over night. SEE STOP SALE

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook pushed down trash in can and then began touching clean surfaces

High Priority - Employee washed hands with no soap. Cook washed hands without soap

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler pasta sauce made with cooked onions (47F - Cooling). Operator stated that the sauce was made the day prior and placed in the walk in cooler over night

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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for pizza sold by slice. Operator supplied a time mark Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date sold Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed rinsed hands in triple sink

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Tags not kept with clams

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 for use of time as a public health control Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation is not wearing a hair restraint. Put on covering Corrected On-Site

Basic - Food stored on floor. Bucket of cooling food on the floor. Operator moved. Containers of cooking oil stored on the floor in kitchen Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor is in disrepair. Concrete is exposed

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale.

Basic - Hole in or other damage to wall. Located at 3 sink area. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. Leak at three sink area.

Basic - Water leaking onto floor surface.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I emailed time plan to manager.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gasket on freezer - one door in kitchen .

Basic - Food stored on floor. Oil in dry storage . Corrected On-Site

Basic - Hole in or other damage to wall. Located of three sink in dish area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 90°.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Shelving in dry storage area.

Basic - Working containers of food removed from original container not identified by common name. Flour