SALVATORE PIZZA AND PASTA, INC

Violations (13)

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee getting in the cook line and touched cheese placed on top of the pizza, with not hand washing. Instructed operator regarding hand washing procedure. **Corrective Action Taken**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic mixture (62F - Cold Holding) for less than 4 hours as per operator. Operator placed in reach in cooler. **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.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (122F - Hot Holding) in steam table for less than 4 hours as per operator. Operator stirred the food items. **Corrective Action Taken**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored. Located sanitizer bucket on preparation table. Operator removed it.

  High Priority - Toxic substance/chemical improperly stored. Located sanitizer bucket on preparation table. Operator removed it. **Corrected On-Site**

  High Priority

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed croutons with not label.

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lasagna (99/85F - Cooling) covered with a plastic wrap, while was cooling. Instructed operator regarding the cooling process. **Corrective Action Taken**

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cube on hand sink located on the back area.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable, on the back area.

  Basic - Cutting board has cut marks and is no longer cleanable, on the back area.

  Basic

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. **Corrective Action Taken**

  Intermediate

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris.

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  Basic