Capozzi's Pizza

Inspector notes: Observed spaghetti in prep unit #2 of main kitchen temp above 41F. Observed cream cheese frosting temp above 41F in dessert display of front food service. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food items discarded.

Inspector notes: Observed prosciutto in prep unit of front food service stored beyond the 7 day period. Observed ham, bacon, and meat balls in walk in cooler of dry storage stored without date marking past the 24hr period. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS: Food items discarded.

Inspector notes: Observed hole in wall by water heater in dishwashing area. C/A: Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Facility has 72 hours to correct.

Inspector notes: Observed TCS cold held foods above 41F in the prep top cooler main kitchen, prep top cooler front food service, and on the counter beside the stove top. CA: TCS cold held foods must be maintained at 41F or below. COS: All product discarded.

Inspector notes: Sausage, pizza sauce, and pasta were not cooling at a rate that would reach 70F within 2 hours of starting at 135F. CA:1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS: Foods were placed in shallow pans and placed in the walk in cooler. Sausage-55F@2:40PM; pizza sauce 67F@2:40PM; and pasta was immediately used to make an order with meat sauce and served.

Inspector notes: Facility uses time as a public health control for pizza pies, pizza sauce, and mozz. cheese with out a discard time or written procedures. CA: The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; COS: Food Discarded at 3PM. Provided a written procedure with the items listed.

Inspector notes: Observed serving spoon and containers stored directly beside the handwashing sink in the dish washing area where splash occurs. CA: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. COS: Items removed and rewashed. Items placed away from that area until splash guard in installed.

Inspector notes: There is no verifiable manner that food and conditional employees are informed to report symptoms and illnesses related to foodborne illess. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Required to show verifiable manner within 10 days.

Inspector notes: Observed ice machine with black mold build up on the internal top portion; counter top cutting boards have slits with food encrusted, black to sight, and magnetic strip storing clean utensils with food debris stuck on CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Magnetic strip cleaned and sanitized with utensils rewashed; within 10 day clean up required for all others.

Inspector notes: Observed build up of dust on the racks in the walk in cooler, dry storage area, dishwashing area, and pie rack in the main kitchen. 72 HOUR Correction required

Inspector notes: Observed holes in the wall in the dry storage and dish washing area. Observed missing coving and tile in the dishwashing area. Floors and walls in the dishwashing and main kitchen areas has food splatter and other debris stains. CA: Physical facilities must be maintained in good repair and clean. Requires 72 day follow up.