Fratelli's Pizza

Observed no disposable hand towels at the employee handwashing sink near the back area of the kitchen beside the large red mixer. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable hand towels. PIC will put disposable hand towels at the employee handwashing sink near the back area of the kitchen.

Observed lettuce, sliced red tomatoes, green peppers, and pre-cooked chicken out of original containers in the walk in cooler. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC labeled lettuce, sliced red tomatoes, green peppers, and pre-cooked chicken in the walk in cooler.

Observed no sanitizer test strips in the facility. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC stated the owner is getting sanitizer test strips for the facility.

Observed wall coving near the employee handwashing sink near the drive thru window not in good condition. CA: Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC will have wall coving repaired near the employee handwashing sink near the drive thru window not in good condition.

Observed no time marking for the pizzas that are being held under time as as public health control. CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. PIC will have pizzas marked with proper time to know when to discard at the 4 hour mark.

Observed a household mini crock pot holding meat balls and a food processor that were not commercial grade. CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. PIC will have the mini crock pot and food processor removed from the facility and replaced with commercial grade equipment.