DISALVO'S PIZZA

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. Employee handled shredded cheese bare handed to refill container for front line. Stopped employee and discarded cheese. Discussed proper procedures to wash hands and use gloves when not immediately prepared food. Employee washed hands and put on gloves.

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. Employee handled shredded cheese bare handed to refill container for front line. Stopped employee and discarded cheese. Discussed proper procedures to wash hands and use gloves when not immediately prepared food. Employee washed hands and put on gloves. **Corrected On-Site**

High Priority

Stored food not covered. Multiple food containers in walk in cooler at proper temperatures not covered.

Basic - Stored food not covered. Multiple food containers in walk in cooler at proper temperatures not covered.

Basic

Bathroom door left open other than during cleaning or maintenance. Main entrance door to men's restroom propped open.

Basic - Bathroom door left open other than during cleaning or maintenance. Main entrance door to men's restroom propped open.

Basic

Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Interior door in men's restroom not self closing.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Interior door in men's restroom not self closing.

Basic

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by machine not inverted. Employee inverted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by machine not inverted. Employee inverted. **Corrected On-Site** **Repeat Violation**

Basic

Cutting board has cut marks and is no longer cleanable. Sautee and back fliptop cutting boards grooved and discolored.

Basic - Cutting board has cut marks and is no longer cleanable. Sautee and back fliptop cutting boards grooved and discolored. **Repeat Violation**

Basic

Food stored on floor. Fryer oil containers on floor in back storage room. Employee moved onto racks.

Basic - Food stored on floor. Fryer oil containers on floor in back storage room. Employee moved onto racks. **Corrected On-Site** **Repeat Violation**

Basic

Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at front counter slow draining.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at front counter slow draining. **Repeat Violation**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buckets of sauces and container of meatballs in walk in cooler missing date marks when prepared. Per employee all made two day previous. Manager added dates.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buckets of sauces and container of meatballs in walk in cooler missing date marks when prepared. Per employee all made two day previous. Manager added dates. **Corrected On-Site**

Intermediate