SICILIAN OVEN WOOD FIRED PIZZA

Violations (4)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered Cookline, put on gloves and began preparing customer order without first washing hands. Reviewed proper procedures and employee washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered Cookline, put on gloves and began preparing customer order without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

  High Priority

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server picked up knife from floor and then made customer drink without first washing hands. Reviewed proper procedures and employee washed hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server picked up knife from floor and then made customer drink without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cheese (41-50F); raw chicken (41-46F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cheese (41-50F); raw chicken (41-46F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed items stored above chill line. Operator removed excess and placed in walk in to quick chill. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - bolo sauce (111-115F - Hot Holding) - per operator holding approximately 2 hours. Operator immediately moved to grill to reheat.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - bolo sauce (111-115F - Hot Holding) - per operator holding approximately 2 hours. Operator immediately moved to grill to reheat. **Corrective Action Taken**

  High Priority