PANIZZA

Violations (15)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. As per the cook the items were placed there approximately at 9:30 and the filled out the list.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. As per the cook the items were placed there approximately at 9:30 and the filled out the list. **Corrected On-Site**

  High Priority

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook touch her watch and continued to prepare food.

  High Priority

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at the front counter.

  Basic

• 13-07-4

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed the cook wearing a watch and other bracelet ps.

  Basic

• 36-17-5

  Floor tiles missing and/or in disrepair.

  Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back room.

  Basic

• 10-20-4

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the front counter. Observed the walk in cooler fan guards soiled.

  Basic

• 31A-09-4

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink in the prep room full of equipment.

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed several utensils in the hand wash sink at the front counter. Observed the cashier fill a pitcher of water at the sink.

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the prep room.

  Intermediate

• 31B-03-4

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed in the prep room.

  Intermediate

• 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. Observed in the mop bucket.

  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. Form provided via email.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.

  Intermediate

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic