ROUTINE INSPECTION
6 reported violations
- K23: No rodents, insects, birds, or animals
Small flies observed by the bar, dishwasher, and back storage area. [CA] A food facility shall be kept free of flies and fly activity.
- K39: Thermometers provided, accurate
Thermometer is cooler located across from the pizza oven and in the walk-in cooler are not operational. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K13: Food in good condition, safe, unadulteratedCritical
Cut cherry tomatoes observed adulterated by flies. [CA] Food shall be protected from contamination and adulteration. [COS] Employee discarded the cherry tomatoes that was in contact with the fly.
- K36: Equipment, utensils, linens: Proper storage and use
1) Scalpers used for pizza dough are stored with the blade in crevice behind the food prep table and the wall. [CA] Food contact utensils/equipment shall be stored in a manner and location that is clean. 2) Pressurized cylinders at the bar are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed knife where the tip of the blade is chipped. [CA] Remove and replace damaged utensils and/or equipment. [COS] Employee discarded the knife.
- K07: Proper hot and cold holding temperatures
Potentially hazardous foods on ice in the prep unit located across from the pizza oven is measured at improper cold holding temperatures of 45 - 49F. Only the bottom of the food containers are in contact with the ice. Cheese and raw shell eggs in the reach-in cooler located across from the pizza oven was measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. When using ice bath, ensure that the side of the food containers are also in contact with ice.