PIEZANO'S PIZZA & PASTA

Violations (12)

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food. Coconut shrimp stored in nonfood-grade bag in chest freezer. Operator moved to food grade bags.

  High Priority - Nonfood-grade bags used in direct contact with food. Coconut shrimp stored in nonfood-grade bag in chest freezer. Operator moved to food grade bags. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breaded stored over cooked eggplant in walk in cooler. Operator moved raw chicken and properly stored . Raw shell eggs stored over ready to eat tomato sauce. Operator moved shell eggs and properly stored

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breaded stored over cooked eggplant in walk in cooler. Operator moved raw chicken and properly stored . Raw shell eggs stored over ready to eat tomato sauce. Operator moved shell eggs and properly stored **Corrected On-Site**

  High Priority

• 12A-02-4CriticalCorrected on site

  Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee brought trash into kitchen then served beverages to customer no handwashing. Operator informed employee who then washed hands.

  High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee brought trash into kitchen then served beverages to customer no handwashing. Operator informed employee who then washed hands. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door reach in cook line ; fried chicken (49F - Cold Holding); cheese (49F - Cold Holding) operator states items in fridge for 2 hours, moved to walk in cooler. Retook temperatures at end of inspection at 43F

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door reach in cook line ; fried chicken (49F - Cold Holding); cheese (49F - Cold Holding) operator states items in fridge for 2 hours, moved to walk in cooler. Retook temperatures at end of inspection at 43F **Corrected On-Site**

  High Priority

• 09-01-4CriticalCorrected on site

  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

  High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee top salad with croutons with bare hands, instructed employee to wash hands and put on gloves **Corrected On-Site**

  High Priority

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic

• 22-20-5Corrected on site

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized **Corrected On-Site**

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing. Employee rinsed dirty cup in handwashing sink.

  Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed dirty cup in handwashing sink.

  Intermediate

• 08B-49-4Corrected on site

  Employee personal food not properly identified and segregated from food to be served to the public. Cut melon for employees above restaurant food in walk in cooler. Operator removed melon from walk in cooler.

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cut melon for employees above restaurant food in walk in cooler. Operator removed melon from walk in cooler. **Corrected On-Site**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. Oil stored on floor. Operator moved and stored properly.

  Basic - Food stored on floor. Oil stored on floor. Operator moved and stored properly. **Corrected On-Site**

  Basic

• 14-20-4Corrected on site

  Ripped/worn tin foil used as shelf cover at cook line. Operator removed and replaced tin foil

  Basic - Ripped/worn tin foil used as shelf cover at cook line. Operator removed and replaced tin foil **Corrected On-Site**

  Basic

• 08B-12-5Corrected on site

  Stored food not wrapped. prosciutto stored open and unwrapped in chest freezer. Operator placed in food grade bag.

  Basic - Stored food not wrapped. prosciutto stored open and unwrapped in chest freezer. Operator placed in food grade bag. **Corrected On-Site**

  Basic