DISALVO'S PIZZA

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By server hot well, cooked pasta (72F - Cold Holding). Per employee out of cooler from 4:00pm. Not prepped or portioned today. Manager discarded pasta.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By server hot well, cooked pasta (72F - Cold Holding). Per employee out of cooler from 4:00pm. Not prepped or portioned today. Manager discarded pasta. **Corrected On-Site**

High Priority

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

Clean utensils stored between equipment and wall. Opposite stove at cookline, knives between wall and shelving unit.

Basic - Clean utensils stored between equipment and wall. Opposite stove at cookline, knives between wall and shelving unit.

Basic

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

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

Basic

Employee personal food not properly identified and segregated from food to be served to the public. Employee beverages in lowboy cooler by pizza station next to prepped pizza doughs. Employee placed beverages in container to separate away from dough.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverages in lowboy cooler by pizza station next to prepped pizza doughs. Employee placed beverages in container to separate away from dough. **Corrected On-Site**

Basic

Soiled dry wiping cloth in use. Soiled dry cloths on shelving unit opposite stove at cookline.

Basic - Soiled dry wiping cloth in use. Soiled dry cloths on shelving unit opposite stove at cookline.

Basic

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cookline very slow draining. **Corrected On-Site**

Basic

Stored food not covered. Multiple food item trays and containers in walk in cooler at proper temperature not covered.

Basic - Stored food not covered. Multiple food item trays and containers in walk in cooler at proper temperature not covered. **Repeat Violation**

Basic

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at server station reading 10ppm chlorine. Employee remade to proper 100ppm chlorine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at server station reading 10ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**

Basic

Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler reading 20F.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler reading 20F.

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Grooved cutting boards at sautee fliptop and back fliptop discolored with mold like buildup.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grooved cutting boards at sautee fliptop and back fliptop discolored with mold like buildup.

Intermediate

Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Water pitcher directly behind hand sink at server station. Employee moved pitcher away from sink.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Water pitcher directly behind hand sink at server station. Employee moved pitcher away from sink. **Corrected On-Site**

Basic

No paper towels or mechanical hand drying device provided at handwash sink. At cookline hand sink. Manager replaced.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline hand sink. Manager replaced. **Corrected On-Site**

Intermediate