Best Pizza Wings & Pasta

Observed that the hand sinks were was slow draining.511-6-1.06(2)(r) A plumbing system shall be maintained in good repair.

Observed debris buildup around the hand sinks were handles and there was also grease buildup on the hood vents.511-6-1.05(7)(a)2,3 non-food contact surfaces shall be kept free of accumulations.C/A Advised manager to have these areas cleaned in two weeks.

Observed kitchen floor, walls, and ceilings in main kitchen still work in progress to be repaired. PIC was will continue to update and maintain the facility.

Observed temperature control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit in a prep top cooler that was out of order. Observed ham at 58 F, sausage 55 F, beef 53, and chicken 55 F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Foods discarded.

Observed hand washing sink in the kitchen not in good order(water pressure). No signage at a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. PIC was given 10 days to fix.

Observed in reach-in cooler uncovered foods (see pictures attached) on the floor. When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination.

Observed kitchen floor not maintained, walls and ceilings in main kitchen not clean and not in good repair. PIC was will continue to update and maintain the facility and in good repair.