Sicilian Oven Wood Fired Pizza

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic loafs (66F - Hot Holding) on the speed rack at cook line; food out of temperature for more than four hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marina sauce (46F - Cooling) in walk-in cooler; food cooked yesterday and stored in big plastic containers with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant (42-51F - Cold Holding)in cooler #1 at cook line ; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; sliced cheese (46F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; operator decided to discard; egg plant spread (48F - Cold Holding); in cooler#3 at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; moved to different cooler ; cooked pasta (55F - Cold Holding); in cooler#3 at cook line line; food out of temperature for approximately 2 hours; food not prepared or portioned today; food moved to different cooler; mozzarella cheese (55F - Cold Holding)in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to different cooler; **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic loafs (66F - Hot Holding) on the speed rack at cook line; food out of temperature for more than four hours; See Stop Sale **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marina sauce (46F - Cooling) in walk-in cooler; food cooked yesterday and stored in big plastic containers with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale **Warning**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes and unloading without removing gloves and washing hands first; Manager educated ; employee washed hands; **Corrected On-Site** **Warning**

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used in direct contact with cut lettuce in reach in cooler at prep area; removed **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over fries and raw chocolate cake over ice cream in freezer at cook line; - all not commercially packaged; stored properly **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked wing and cooked peppers in coolers at cook line; Stored properly **Corrected On-Site** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled dry towel with gloved hands and continued to work with food without removing gloves and washing hands first; manager educated; employee washed hands **Corrected On-Site** **Warning**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Chocolate cake not baked with raw shell eggs not identified on the menu ; advised to place an asterisk **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory posted at the back of the kitchen and not conspicuously placed; advised to move to hostess stand; **Warning**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened about 30 hours before in cooler at servers area; dated **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (122-133F - Cooling)at 2:45 to 119 F at 3:35 since 2:30 in big plastic containers at the back of the kitchen; not enough ice for big plastic containers; at this rate food will not reach 70 F within 2 hours; smaller batches made; cut tomatoes (45-49F - Cooling)at 3:02 to 52 F at 3:37 since 12:00; in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to walk-in cooler; cooked chicken (50-49F - Cooling)at 3:05 to 51 F at 3:38 since 2:05; at this rate food will not reach 41 F or below within 4 hours; food moved to different cooler; **Corrective Action Taken** **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);fixed to 200 ppm **Corrected On-Site** **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator fixed to 200 ppm **Corrected On-Site**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary at three compartment sink and sanitizer bucket

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water by three compartment sink; moved to cooler; **Corrected On-Site**

No Bare Hand Contact with Ready-to-Eat Food

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized