DOPPIO ZERO PIZZERIA

artichoke and mozarella cheese in 3 door worktop cooler at 44F [CA]maintain perishable food under 41F (or 45F for dairy products)

quat ammonium dispenser to 3 compartment sink not properly primed [CA]maintain sanitizer dispensers in good repair

bar handsink next to 3 compartment sink leaking [CA]maintain plumbing in good repair

missing wall mounted paper towel dispensers to bar handsinks [CA]replace missing wall mounted paper towel dispensers porcelain handsink in kitchen turned off [CA]maintain handsinks in good repair

Wild boar in vegetable sauce measured 48F - 50F in walk in fridge. Food was several inches deep in covered plastic containers. Per PIC, it was made the previous night, left out to cool with ice paddles for a little while and then placed into walk in fridge. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Food was VC&D.

Chlorine in three compartment sink measured 10ppm. [CA] Maintain chlorine for manual sanitation at 100ppm.

Handwash sink in back preparation area had water turned off and no soap available. Per PIC, they use the second handwash sink that is located within 4 feet in the front preparation area. [CA] Maintain handwash sink in working condition at all times during operation, ensure that soap and paper towels are provided at all times. PIC turned water on and placed soap at handwash sink.