I FRATELLI PIZZA

Procedures for responding to vomiting and diarrheal events

Observed no procedures/bodily fluid kit during time of inspection.Corrective Actions: Ensure to obtain procedures/bodily fluid kit in case of vomiting/diarrheal events.

Wiping cloths; properly used and stored

Observed multiple wiping cloths stored on cutting boards and prep tables throughout the kitchen.Corrective Actions: Ensure wiping cloths are stored in sanitizing buckets with sanitizer.

In-use utensils; properly stored

Observed scoop stored inside bulk red pepper chili flake container with handle in direct contact with food product.Corrective Actions: Ensure to properly store in-use utensils.

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

Observed deep, dark grooves in cutting board attached to the prep table that is located directly behind the register.Corrective Actions: Ensure to have cutting board resurfaced or replaced to ensure that its surface is smooth, durable, and easily cleanable.

Warewashing facilities, installed, maintained, used, test strips

Observed no chemical testing strips for sanitizer on site during time of inspection.Corrective Actions: Ensure to obtain current chemical testing strips for sanitizer.

Non-food contact surfaces clean

Observed flour buildup on most equipment throughout kitchen.Corrective Actions: Ensure to clean equipment to remove accumulated flour.

Physical facilities installed, maintained, and clean

Observed various broken floor tiles and missing grout throughout kitchen.Corrective Actions: Ensure to have floor tiles and missing grout repaired/replaced.

Adequate ventilation and lighting; designated areas used

Observed accumulation of dust/grease on vent hood.Corrective Actions: Ensure to clean vent hood.