WILLOW STREET WOOD FIRED PIZZA L

In the dry storage room, observed an open bag of beans, open bag of brown rice, and an open box of lasagna noodles. [CA] Ensure all open bags and containers of dry food are transferred to food grade containers and covered with a fitted lid.

In the kitchen area, at the cookline, observed accumulation of food debris between and behind cooking equipment. In the kitchen area, at the left side of the service line, observed gaps between shelving. [CA] Ensure facility floors and walls are frequently cleaned and maintained. Seal all cracks and crevices to prevent harborage of vermin.

In the kitchen and bar area, observed fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

In the walk-in refrigerator, measured a large container of marinara sauce cooling at 136F, a container of cooked peppers cooling at 90F, and a container of cooked onions cooling at 90F. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow containers; in an ice bath; by adding ice; separated into smaller portions; using ice paddles; and/or using rapid cooling technology. [SA] Operator removed containers of marinara sauce, cooked peppers, and cooked onions and placed in an ice bath to facilitate cooling.

In the kitchen area, measured the following improper holding temperatures: 1. On the counter-top next to the pizza oven, measured small cast iron pans of spinach and artichoke dip stored on the counter-top at 68F. Per operator, spinach and artichoke dip stored on the counter-top for 1.5 hours. 2. By the deep fryers, on the counter-top of the steam table, measured a container of par-cooked chicken wings at 90F. Per operator, chicken wings par-cooked an hour prior. 3. In the steam table, measured a container of tomato sauce at 100F. Per operator, tomato sauce stored for an unknown period of time. Noted that the container of tomato sauce was double stacked without a heating medium between the two containers. 4. Across from the grill, on a counter-top at the prep line, measured a container of garlic in oil at 80F. Per operator, container of garlic in oil stored for an unknown period of time. 5. Across from the grill, on the counter-top, in the hot holding soup well, measured cooked chicken breast at 128F. Per operator, cooked chicken breast stored for 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below, or held hot at 135F and above to prevent bacterial growth. [SA] Operator to served cooked chicken breast within 2 hours (4:30pm), for a total of 4 hours from removed from temperature control, or discard. Operator moved spinach and artichoke dip to nearby refrigeration to facilitate proper holding temperatures. Operator reheated chicken wings in the deep fryer, and stored in the steam table to facilitate proper holding temperatures. Operator voluntarily discarded container of garlic in oil, and container of tomato sauce. See VC&D report.