LA PIZZERIA

Violations (10)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (60F - Cold Holding); cooked chicken (47F - Cold Holding) left on the counter during lunch. Cook returned to reach in cooler manicotti (47F - Cold Holding); cooked chicken wings (47F - Cold Holding)in reach in cooler, cooked moved to working cooler

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (60F - Cold Holding); cooked chicken (47F - Cold Holding) left on the counter during lunch. Cook returned to reach in cooler manicotti (47F - Cold Holding); cooked chicken wings (47F - Cold Holding)in reach in cooler, cooked moved to working cooler

  High Priority

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic

• 14-11-5

  Equipment in poor repair. R two door reach in cooler door will not stay closed. Cook removed all items from cooler

  Basic - Equipment in poor repair. R two door reach in cooler door will not stay closed. Cook removed all items from cooler

  Basic

• 08B-47-4

  Food not stored at least 6 inches off of the floor. Boxes of food not six inches off the floor sitting on a tray in the walk in cooler

  Basic - Food not stored at least 6 inches off of the floor. Boxes of food not six inches off the floor sitting on a tray in the walk in cooler

  Basic

• 10-17-4Corrected on site

  In-use knife/knives stored in cracks between pieces of equipment. Knives found in cracks between cooler. Cook moved knives

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives found in cracks between cooler. Cook moved knives **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line. Cook removed items

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line. Cook removed items **Corrected On-Site**

  Basic

• 51-13-4

  No Heimlich maneuver/choking sign posted.

  Basic - No Heimlich maneuver/choking sign posted.

  Basic

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Using a bowl instead of a scoop. Cook removed bowl

  Basic - Bowl or other container with no handle used to dispense food. Using a bowl instead of a scoop. Cook removed bowl **Corrected On-Site**

  Basic

• 41-17-4

  Spray bottle containing toxic substance not labeled. Spray bottles with chemicals have no type of labeling

  Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals have no type of labeling

  Intermediate