GIORGIO'S PIZZA HOUSE

*Repeat violation Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

*Repeat violation 1) Marinara sauce on stove measured 64F. Food employee stated that sauce was removed from temperature control two hours prior. 2) In the 3 door preparation cooler: cooked chicken and sausage calzone stuffing measured between 50-51F. Per food employee, food was stored in unit over night. [CA] Potentially hazardous foods shall be held at 41°F or below or at 135°F or above. [COS] Marinara sauce was reheated to 174F. Cooked chicken and sausage stuffing were voluntarily discarded.

Hand wash sinks throughout kitchen obstructed by trash cans. [CA] Hand washing facilities shall be clean, accessible, and unobstructed at all times.

One live german cockroach observed on glue trap in office area. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize areas of dead cockroaches. [COS] Operator discarded glue board.

The following Potentially Hazardouds Foods ( PHFs) were measured at improper holding temperatures: Major : Pizza sauce held inside pizza station prep cooler was measured at 50F, raw chicken (51-52F) held inside prep cooler drawer at cookline, cooked pasta (54-56F) held inside prep cooler drawer at cookline, salsa (53F) held inside prep cooler inserts at cookline, soup (121F) hot holding at bar station. Minor : PHFs measured between 44F and 46F : cut tomatoes, ground beef, cooked chicken, chicken wings, beef patties. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee voluntarily discarded salsa, raw chicken, soup and pasta in trash. Employee put a time marking on the pizza sauce to discard after 4 cumulative hours from when removed from temperature control.

Thermometers inside prep coolers at the cookline are not available. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Chlorine test strips for the dishwasher are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Cream stored in crates directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Quaternary ammonium at the 3-conpartment sink at the bar area was measured at 0ppm while not being used. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.