OUR PLACE PIZZERIA AND RISTORANTE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline placed a raw hamburger patty onto the grill with gloved hand. Employee changed the glove without first washing hands, then continued to handle clean equipment and utensils at the cookline. Inspector had employee wash hands and put on new gloves before continuing to work at cookline.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Package containing raw ground beef stored on shelf directly above pan containing raw salmon. Employee removed the salmon from the shelf during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of raw salmon thawed inside reduced oxygen packaging. The salmon is fully thawed and the packaging is not cut or punctured. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart at cookline: cream (62F - Cold Holding). Manager stated the cream has been sitting outside of refrigeration for approximately one hour and placed it in a bin of ice to cool to 41F during this inspection. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan. Stop sale issued. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled either mold-like substance.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser hanging from shelf near back door of kitchen. Manager added the proper label during this inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Six packages of raw salmon thawed inside reduced oxygen packaging. The salmon is fully thawed and the packaging is not cut or punctured. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink can stored on in-use prep table at cookline. Employee removed the drink from the prep table during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored hanging in wall above cooking oil and single-use lids in dry storage room. Employee moved both jackets during this inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. 1. Chipped corner on plastic pan containing cut tomatoes inside reach-in cooler near walk-in cooler. 2. Cracked plastic pan on clean dish rack in warewash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Fan on wall above pizza prep area soiled with dust. 2. Gaskets in reach-in freezer door near fryer soiled with grease. 3. Gaskets in beer cooler doors in bar area soiled with mold-like substance. 4. Dish machine racks soiled with lime-like substance. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in corner of prep table at cookline. Employee returned the cloth to the sanitizer solution during this inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Packages of raw hamburger meat stored on shelf directly above pan containing raw scallops inside walk-in cooler. Employee moved scallops to another shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice at cookline: pasta (47F - Cold Holding). Employee stated pasta has been held at cookline for approximately 30 minutes. Pasta is stacked in pan in bin of ice at cookline. Ice only contacts the bottom of the pan. Inspector had employee add more ice to the bin to help cool the pasta. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of interior of microwave near dry storage room soiled with black substance.

Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup stored down inside container of steak seasoning on shelf near walk-in cooler. Manager removed cup from container during this inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent near dish machine soiled with dust. Repeat Violation

Basic - Dumpster rusted out on bottom. Bottom of dumpster rusted through near drain plug.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf near dish machine. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Three sets of tongs hanging from oven door handle at cookline. Employee removed tongs from hand,e during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in freezer door near fryers soiled with grease. Repeat Violation

Basic - Open dumpster lid. Dumpster lid left open. Employee closed dumpster during this inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Several boxes containing single-use lids and containers stored directly on floor inside storage shed behind building.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-06: Inside bottom of refrigerated make-table in pizza station: 1. Chicken 50F 2. Chicken 51F 3. Pulled pork 49F 4. Sausage 48F Employee in pizza station stated all items have been stored inside the cooler overnight and have not been removed from refrigeration today. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside pan of ice on rolling cart at cookline: pasta (80F - Cold Holding). Manager stated the pasta was placed on cart one hour prior. The bags of pasta are filled appropriately 5 inches above ice/water line. Manager moved the pasta into the walk-in freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Stop sales issued. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-06: Inside pan of ice on rolling cart at cookline: 1. Pasta 53F at bottom of pan, 72F at top of pan 2. Pasta 58F at bottom of pan, 74F at top of pan 3. Cream 72F. Employee at cookline stated all items were placed in cart approximately 1 hour prior. All ice has melted. Inspector instructed employee to place all items in the freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: 1. Chicken 50F 2. Chicken 51F 3. Pulled pork 49F 4. Sausage 48F Employee in pizza station stated all items have been stored inside the cooler overnight and have not been removed from refrigeration today. Stop sales issued on chicken, pork, and sausage. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside walk-in cooler: meat sauce (46F - Cooling). Manager stated the meat sauce was hot held the previous day, then placed inside the cooler to cool at the end of service. Manager stated the meat sauce has been stored in unit overnight and has not been in-use.

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. Dish machine 0PPM. Inspector instructed manager to discontinue use of the dish machine and sanitize dishes in the three-compartment sink until the dish machine is repaired. Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from dining area and scooped ice without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen at cookline. One fly in pizza prep area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and containers of raw egg wash stored on shelf in walk-in container above bottles of beer. Manager removed bottles of beer from below eggs during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom portion of make-table in pizza station: cut ham (47F, 45F - Cold Holding). Containers of ham date marked 9/15. Employee stated they have not been removed from unit or in-use today. Employee stated they have been stored inside unit since at least the previous night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom portion of make-table in pizza station: cut ham (47F, 45F - Cold Holding). Containers of ham date marked 9/15. Employee stated they have not been removed from unit or in-use today. Employee stated they have been stored inside unit since at least the previous night. Stop sale issued.

High Priority - Toxic substance/chemical improperly stored. Two bottles of hand sanitizer on shelf in server station beside mayonnaise packets and coffee. Employee removed hand sanitizer from shelf during this inspection. Hand soap stored on shelf in dry storage area above condiments. Employee removed soap from she,f during this inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meat sauce (46F) inside walk-in cooler cooling overnight in a deep covered pan.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on clean dish rack across from three-compartment sink heavily stained. Cutting board on make-table in pizza prep area heavily stained black.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside handwash sink in bar area. Employee removed bucket from handwash sink during this inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup used as a scoop inside container of crushed red pepper on shelf near handwash sink in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above clean dish rack in kitchen soiled with dust. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inside reach-in cooler at cookline: Salmon in reduced oxygen packaging thawed inside packaging. Package instructs the cook to remove fish from the packaging before thawing. Manager slit open packages during this inspection. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on clean dish rack across from three-compartment sink heavily scored. Cutting board on make-table in pizza prep area heavily scored.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf in server station beside mayonnaise packets and coffee. Employee removed drink cup from shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf beside fountain machine in kitchen. Wet nested plastic pans on clean dish rack across from three-compartment sink.

Basic - Floor tiles missing and/or in disrepair. Floor tile damaged near three-compartment sink.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip hanging from ceiling above plastic wrap and prep table near cookline. Employee removed fly strip from ceiling during this inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Several cracked clear plastic pans on clean dish rack across from three-compartment sink.

Basic - Food stored on floor. Several boxes of frying oil and boxed sodas stored directly on floor in dry storage room. Bag of onions stored on floor in kitchen near back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in kitchen soiled with mold-like substance. Air vents on ice machine in kitchen soiled with dust. Repeat Violation

Basic - Open dumpster lid. Dumpster lid left open behind building.

High Priority - - From initial inspection : 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. Dish machine 0PPM. Employee primed machine, still showing 0PPM. Inspector instructed manager to discontinue the use of dish machine for sanitizing and to use the three-compartment sink for sanitizing until the dish machine can be repaired. Admin Complaint - From follow-up inspection 2023-09-18: No change, dish machine 0PPM. Inspector instructed manager to discontinue the use of dish machine for sanitizing and to use the three-compartment sink for sanitizing until the dish machine can be repaired. Admin Complaint

High Priority - - From initial inspection : 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. Dish machine, 0 ppm. Manager stated they would sanitize dishes in three compartment sink. Repeat Violation Admin Complaint - From follow-up inspection 2022-08-08: No change Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area. - From follow-up inspection 2022-08-08: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board stored on rack across from dish machine. Cutting board on reach-in cooler across from grill. - From follow-up inspection 2022-08-08: No change Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to soda machine. Hand washing sink next to pizza oven. - From follow-up inspection 2022-08-08: No change Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line. Repeat Violation - From follow-up inspection 2022-08-08: No change Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Dumpster behind building. Repeat Violation - From follow-up inspection 2022-08-08: No change Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven on cook line. Hood above pizza oven. Shelf across from walk-in cooler. Area behind soda nozzles of soda machine in kitchen. Repeat Violation - From follow-up inspection 2022-08-08: No change Time Extended

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. Dish machine, 0 ppm. Manager stated they would sanitize dishes in three compartment sink. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish in reach-in cooler across from cook line grill. Manager moved beef below fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in pizza prep reach-in cooler: tomatoes (47°F - Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41°F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in crockpot across from cook line grill: Alfredo sauce (131°F - Hot Holding). Manager stated item in warmer for one hour. Manager turned up crockpot to reheat item. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board in pizza prep area stained. Green cutting board on kitchen prep table stained. White cutting board on prep table across from grill stained. Ice deflector inside of kitchen ice machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers and onions in walk-in cooler. Manager stated item prepared the previous day. Manager placed proper date on item. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored on top of ice machine. Manager turned bucket over. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen soda machine. Manager discarded drink. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen not wearing a beard guard. Employee put on beard guard. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from three compartment sink.

Basic - Food-contact surface not smooth and easily cleanable. Barrel in kitchen used to store corn meal.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to cook line fryer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Tongs hanging on pizza oven handle. Manager removed tongs from both areas. Corrected On-Site

Basic - Missing drain plug at dumpster. Dumpster behind building. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in pizza prep are. To go containers stored on shelf across from grill.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken stored in standing water in sink that is located in dough preparation area. Employee turned water on chicken. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket next to kitchen soda machine, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed half of a large pot of meat sauce in Walk-in Cooler with yesterday's date that had been in the Walk-in Cooler since yesterday at 52°F.

High Priority - Observed employee on cook lie touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised manager and manager spoke to employee Corrective Action Taken

High Priority - Observed employee on cook line failed to wash hands before putting on gloves to initiate a task working with food. Advised manager, and manager spoke to employee Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half of a large pot of meat sauce in Walk-in Cooler with yesterday's date that had been in the Walk-in Cooler since yesterday at 52°F.

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. Observed fresh garlic in oil in pizza prep area prepared 6 hours earlier with no time mark or at 41°F

Basic - Observed Missing drain plug at dumpster.

Basic - Observed dumpster not on proper pad/nonabsorbent surface.

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in carton tray. Manager removed and placed wiping cloths in dirty hamster Corrected On-Site

Basic - Observed accumulation of lime scale on the inside of the dishmachine.

Basic - Observed employee beverage container on a food preparation table next to clean equipment/utensils. Manager removed and disposed of drink Corrected On-Site

Basic - Observed single-service articles improperly stored on floor in shed behind establishment.

Basic - Observed two Employee with no beard guard/restraint while engaging in food preparation.