LA PIZZERIA

1. Vermin documented in the following areas: 1 live cockroach on ceiling near walk in cooler and 1 live cockroach on floor near prep line coolers 2. Supervisor Notified: Priscilla M. 3. Notification: The person in charge during inspection, Emannuel, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Front entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.

In the walk in cooler, penne pasta stored within deep plastic bin and completely secured with a lid, measured between 45F - 46F. Per employees, penne pasta was cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan

Hole larger than 1/4 of an inch diameter observed on ceiling near walk in cooler. [CA]: Seal all cracks, crevices, door, windows and any opening approximately 1/4 of an inch in diameter.

Prep line unit's (closest to the standing mixer) ambient temperature measured at approximately 56F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed.

*REPEAT VIOLATION* Multiple open bags of dry food at the 3 door dry storage cabinet. [CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* 1. Observed Vermin in the following areas: -2 live nymph German cockroaches on mechanical dish machine -multiple dead cockroaches of varying life states on floors underneath the 3 comp sink, dish machine, and standing mixer. -hatched ootheca (egg casing) observed near standing mixer. -unhatched ootheca (egg casing) observed near the ice machine -dried rodent droppings observed to the left of the 2 door under counter cooler and inside the white cabinet dry storage near restroom Per PIC, pest control service occurs once/month. No pest control report provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica H. 4. Notification: The person in charge during inspection, Emannuel, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

*REPEAT VIOLATION* In the prep line cooler 1 (closest to standing mixer), multiple Potentially Hazardous Food (PHFs) measured between 48F - 49F. Ambient temperature of unit measured at 56F. Per PIC, all food items were relocated from the walk in cooler to the unit approximately less than 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to functioning cooling units to cool down.

*REPEAT VIOLATION* 1. Washed and wet utensils and containers stacked on top of each other at the ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

In the third door of the 3 door dry storage area, rodent droppings were observed on top of food containers and on the floor. Gnaw marks observed on the pre-packaged walnut bag. Per Manager, pest control service occurred on 12/17/2024. [CA]: Eliminate evidence of rodent/rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Discussed sealing all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. [COS]: Walnut bag voluntarily discarded by Manager.

Pizza boxes stored in the unapproved shed. [CA]: Discontinue using back storage shed until approved by the department and remove any food items and food contact surface products (pizza boxes, napkins, etc.). Only items that could be stored out there for now are chemicals.

Multiple open bags of dry food at the 3 door dry storage cabinet. [CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

At the cook line, multiple Potentially Hazardous Food (PHFs) measured between 44F - 47F in the undercounter cooler. Chef stated PHFs have been in the unit since last night. Ambient temperature of the unit measured at 48F. [CA]: PHFs shall be cold held at 41F or below at all times. Discontinue storing PHFs at the unit until it is able to cold hold PHFs at 41F or below. [COS]: PHFs that measured above 41F for more than 4 hours were voluntarily discarded.

Waste water from the 3 compartment sink drain pipe observed dripping and being collected into a bucket. [CA]: All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor. Repair drain pipe and maintain in good condition.

Missing food safety manager certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.

In the walk in cooler, raw shell eggs are stored above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food to avoid potential contamination.

1. Washed and wet utensils and containers stacked on top of each other at the ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

1. Back storage shed in the back of the facility does not have any approved finishes. Shed is being used to store pre-packaged food and pre-packaged food contact surface products. [CA]: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Discontinue using back storage shed until approved by the department and remove any food items and food contact surface products (pizza boxes, napkins, etc.). Only items that could be stored out there for now are chemicals. 2. Ambient temperature of under counter cooler at the cook line measured at 48F. [CA]: All cooling equipments shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit until it is able to properly cold hold PHFs.

1. Multiple dried rodent droppings observed at the 3 door dry storage cabinets and the back storage/shed areas. 2. Multiple dead cockroaches observed on the glue trap underneath the 3 compartment sink at the bar. Per Manager, pest control service occurs approximately every two weeks. Most recent pest control receipt stated service occurred on 11/25/2024. [CA]: Eliminate evidence of rodent droppings and cockroaches in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Discussed sealing all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.