SICILY PIZZERIA

Violations (8)

• 04HCritical

  Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

• 04LCritical

  Evidence of mice or live mice in establishment's food or non-food areas.

• 02BCritical

  Hot TCS food item not held at or above 140 °F.

• 06CCritical

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 05DCritical

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

• 10B

  Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

• 09C

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

• 08A

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.