NIZZA PIZZA COLLEYVILLE

Violations (14)

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed a personal beverage on top of a reach in cooler across from the grill. Corrective Actions: Ensure personal drinks are stored in a designated area away from utensils, food items, and food prep areas to prevent contamination.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed a fork and a yellow cloth towel stored inside a designated hand wash sink next to the dishwasher. Corrective Actions: Ensure Designated hand wash sinks are only utilized for hand washing.

• 16

  Food-contact surfaces: cleaned & sanitized

  Obseved particle growth on the ice guard inside the ice machine.Corrective Actions: Ensure an adequate cleaning frequency to prevent particle growth.

• 23

  Proper date marking and disposition

  Obseved a few tcs foods without date labeling. Corrective Actions: Ensure tcs foods that exceed 24 hours after preparation are properly labeled with an expiration date(7 days is the time limit).

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no food allergen awareness poster in the kitchen.Corrective Actions: Ensure a food allergen awareness poster is displayed in the kitchen.

• 28

  Toxic substances properly identified, stored, used

  Observed a can of WD-40 stored on the top shelf of the wire rack in the back area of the kitchen next to single- service boxes and above packages of fettuccine. Corrective Actions: Ensure toxic items are stored in a designated area away from utensils, linens, food items, equipment, and single-service and single-use items.

• 39

  Contamination prevented during food preparation, storage and display

  Observed a baseball cap stored on a meat slicer on the back table next to a food prep table. Corrective Actions: Ensure caps are not stored on the meat slicer to prevent contamination. Food worker removed the personal cap to a designated area.

• 41

  Wiping cloths; properly used and stored

  Observed cloth towels on food prep counters throughout the kitchen.Corrective Actions: Ensure cloth towels are stored in sanitizer buckets when not in use to prevent bacterial growth.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed a damaged gasket inside the reach in cooler by the grill. Corrective Actions: Ensure gaskets are replaced and in good repair.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chlorine detected from the dish washer.Corrective Actions: Ensure the chlorine is being generated for the cleaning and sanitization of food-contact surfaces. Peron in charge was instructed to utilize the three-compartment to properly clean and sanitize the dishes.

• 49

  Non-food contact surfaces clean

  Observed food residue accumulation inside the air gaskets in the reach in coolers in the front of the kitchen across from the grill.Corrective Actions: Ensure an adequate cleaning frequency to prevent soil accumulation.

• 51

  Plumbing installed; proper backflow devices

  Observed the drain pipe from the dish washer extending into the flood level of the drain.Corrective Actions: Ensure adequate air gap(minimum one inch) to prevent backflow.

• 55

  Physical facilities installed, maintained, and clean

  Observed dust accumulation on the ceiling throughout the kitchen. Observed a missing ceiling tile in the back of the kitchen by the dry storage area.Corrective Actions: Ensure physical facilities are maintained in good repair and an adequate cleaning frequency to prevent soil accumulation.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed grease accumulation inside vent hood.Corrective Actions: Ensure adequate cleaning frequency to prevent soil accumulation.