Proof Pizzeria

Inspector notes: Upon reinspection establishment needs to revise written non-continuous cooking procedures and provide cooling log showing proper two stage cooling is being followed.

Inspector notes: Per employee on site they are partially cooking chicken wings cooling them and then cooking the chicken fully when orders come in. Non-continuous or parital cooking is not allowed unless procedures are submitted and approved by the regulatory authority. Also do not store partially cooked chicken above or next to other proteins or RTE foods.

Inspector notes: There are no procedures on site for cleaning a vomit and diarrhea event; provide.

Inspector notes: Doors to the restrooms are not selfclosing; repair or replace so that they are self closing.

Inspector notes: No allergen statement on menu provide Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a)Location. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards. (b)Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board. 2. In lieu of placing the notice directly on the indoor or outdoor menu board itself the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. Such notice must be securely posted in a manner so that it may be easily seen and read from a distance of five feet by a person standing at or approaching the point of service shall directly face the purchaser and shall not be obstructed from view.

Inspector notes: No signage at restrooms and warewashing area handsinks. Provide.

Inspector notes: Hole in wall above breaker box. Seal.

Inspector notes: Dust and soils on surfaces and tables in dining area due to recent painting. Clean to remove.

Inspector notes: No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

Inspector notes: Hood sticker dated October 2024 and stamped to expire in "June" provide updated hood tag on a 90 day schedule for grease eminating equipment (fryers).

Inspector notes: No sigage on business with DBA. Install.