ST. ANGELOS PIZZA

Violations (4)

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed several food items stored uncovered exposed to contamination on counters (garlic in oil, pizzas, celery), on steam table (bolognese, marinara, pasta, etc.), inside RIC (marinara, celery, cooked bacon), inside bottom compartment of prep top cooler 1 (sliced meatballs, sun dried tomatoes, and pineapples) all in main kitchen. C/A: Unless actively cooling, all food must be stored covered. COS: All items covered. Corrected On-Site. New Violation.

• 4-2BCorrected on site

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] Observed black and pink slime along deflector inside ice machine in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice machine cleaned and sanitized. Corrected On-Site. New Violation.

• 6-1ARepeatCorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods cold holding at above 41F in main kitchen (*see asterisks*). C/A: All TCS food cold held must be maintained at 41F and below. COS: Per PIC, all food out of temperature and prepared less than 30-minutes ago. All food placed on TPHC, written procedures created, discard times placed on food. Corrected On-Site. Repeat Violation.

• 6-1BRepeatCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] 1. Observed alfredo and house marinara sauce hot holding at below 135F on steam table in main kitchen. 2. Observed cooked pizza hot holding at below 135F along counters in main kitchen. C/A: All TCS foods hot held must be maintained at 135F and above. COS: Per PIC, all food of temperature less than 30-minutes. Food on steamtable reheated to above 165F, cooked pizzas placed on TPHC- discard times added to food. Corrected On-Site. Repeat Violation.