AMICI BRICK OVEN PIZZA

Violations (6)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made heated tomato sauce (60F - Cooling); cooked chicken stock (45F - Cooling) Operator stated items cooling overnight in full, deep containers with tight fitting lids, did not reach 41F within 6 hours See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made heated tomato sauce (60F - Cooling); cooked chicken stock (45F - Cooling) Operator stated items cooling overnight in full, deep containers with tight fitting lids, did not reach 41F within 6 hours See stop sale.

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched visibly soiled rear exit door then touched visibly soiled walk-in cooler door handle while opening and then handled multiple clean/prepared containers of food to be prepared/served to customers. Operator discussed with employee(s) who then washed hands. Advised Operator to provide clean/sanitized surface for which to exit rear door/enter walk-in cooler prior to entering.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched visibly soiled rear exit door then touched visibly soiled walk-in cooler door handle while opening and then handled multiple clean/prepared containers of food to be prepared/served to customers. Operator discussed with employee(s) who then washed hands. Advised Operator to provide clean/sanitized surface for which to exit rear door/enter walk-in cooler prior to entering. **Corrected On-Site**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped 1/2 pan of raw comminuted beef stored over ready to eat cooked potato fries. Operator moved ready to eat cooked potato fries above raw comminuted beef.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped 1/2 pan of raw comminuted beef stored over ready to eat cooked potato fries. Operator moved ready to eat cooked potato fries above raw comminuted beef. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; house made heated tomato sauce (60F - Cooling); cooked chicken stock (45F - Cooling). Operator stated items cooling overnight in full, deep containers with tight fitting lids, did not reach 41F within 6 hours See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; house made heated tomato sauce (60F - Cooling); cooked chicken stock (45F - Cooling). Operator stated items cooling overnight in full, deep containers with tight fitting lids, did not reach 41F within 6 hours See stop sale.

  High Priority

• 03F-02-5Critical

  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. Pizza by the slice held using 4 hour time as a public health control, no time marking. Operator stated new procedure was to serve pizza by the slice for only one 4 hour period only (11-3) then discard, operator updated written procedures.

  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. Pizza by the slice held using 4 hour time as a public health control, no time marking. Operator stated new procedure was to serve pizza by the slice for only one 4 hour period only (11-3) then discard, operator updated written procedures. **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pasta soup (129F - Hot Holding); house made marinara (129F - Hot Holding). Operator stated items reheated prior to being held for 1 hour, reheated to 165F+

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pasta soup (129F - Hot Holding); house made marinara (129F - Hot Holding). Operator stated items reheated prior to being held for 1 hour, reheated to 165F+ **Corrected On-Site**

  High Priority