NAPOLI'S PIZZA

Observed reach in cooler gasket to be dirty and in disrepair.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Note: PIC will replace gasket and add gaskets to the standard cleaning regimen.

Observed two scoops without handles to be stored on top of food.

In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Note: PIC immediately removed scoops from containers.

Observed gaskets at front service prep top to be in disrepair.

All physical facilities shall be maintained in good repair.

Note: PIC will have gaskets replaced.

Observed sliced tomatoes, shredded mozzarella, ground beef, and sausage cooling while fully covered.

When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food

Note: PIC immediately uncovered all cooling foods.

Observed several foods such as cut tomatoes, cut leafy greens, deli meats, cheeses, raw meats, and eggs cold holding at temperatures higher than 41F in the main kitchen prep top and the walk-in.

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.

Note: PIC immediately discarded all foods with a temperature above 41F.PIC will have improperly functioning cold holding units repaired or replaced as soon as possible.

Observed chlorine sanitizer with a concentration higher than 100 ppm.

Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a tolerance or Exemption from Tolerance-Non-food determinations.

Note: PIC immediately corrected sanitizer solution concentration.

Observed several bins of food to have scoops without handles. Observed ice scoop handle to be submerged in ice.

n food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon

Note: PIC will replace scoops and ensure handles do not touch the food.

Observed diced and sliced tomatoes, pizza sauce, and feta cheese in cooling process in walk in cooler fully covered with lids. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Employees removed plastic and inverted lids.

Observed there to be no hot water for meat prep sink and the water to hit 90F for the veggie prep sink.

The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment.

Note: PIC adjusted hot water heater settings and veggie sink reached 110F during inspection. Meat prep sink to get fixed by COB.

Observed ice scoop to be submerged in ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Note: PIC immediately removed ice scoop from ice during the inspection.

Observed sanitizing bucket stored inside of front food service employee hand wash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Inspector intervened, bucket was removed. from sink

Observed diced and sliced tomatoes in cooling process in walk in cooler fully covered with lids. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Employees removed plastic and inverted lids.