Amici Pizza

Inspector notes: Observed in walk-in refrigerator several TCS items with internal temperatures of 47*F to 57*F measured with a probing thermometer. Per person in charge (PIC) the items were made on 9/9/25 and placed in the walk-in the previous day. The TCS items were in containers deeper than 4 inches: Pizza Sauce, marinara sauce, and cooked wings. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were embargoed and discarded by PIC at time of inspection. Discussed with PIC to store the canned ingredients in the refrigerator prior to prep to assist with cooling parameters

Inspector notes: Observed a container of cooked meatballs date marked for 9/2/25. Also observed some dates difficult to read, some dates that were from the previous batch and were not taken off when container was cleaned, and some TCS items with the day of the week but not the actual number date. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). The cooked meatballs past 7 days of preparation were discarded by PIC at the time of inspection. All other items of RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed at the sandwich prep table to have cooked grilled chicken and cooked chicken cutlet at 51*F on the top part of the unit. Per PIC the chicken was cooked and placed in the unit an hour and a half prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Sandwich prep tables are not designed for cooling TCS items and all TCS items shall be placed in the sandwich prep tables at 41*F. PIC relocated cooked grilled chicken and cooked chicken cutlet to rapidly cool at time of inspection

Inspector notes: Observed at the sandwich prep table to have cooked grilled chicken and cooked chicken cutlet at 60*F on the top part of the unit. Per PIC the chicken was cooked and placed in the unit an hour prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Sandwich prep tables are not designed for cooling TCS items. PIC relocated cooked grilled chicken and cooked chicken cutlet to rapidly cool at time of inspection

Inspector notes: Observed cups and hotel pans wet stacked and stored away as clean. Discussed with Person in Charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the items at time of inspection

Inspector notes: >>>Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in Charge (PIC) will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. PIC placed a 'do not use' sign on the dishwasher at time of inspection. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection

Inspector notes: >>>Observed in the walk-in, a 55 gal food grade container with pizza sauce. The sauce had internal temperature 51*F in the center and 47*F along the edges. Per PIC the pizza sauce was made and placed in walk-in the previous evening before inspection. Discussed with PIC that cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The pizza sauce was embargoed, and the PIC discarded at time of inspection

Inspector notes: >>>Observed at the hand sinks by the pizza oven and in the kitchen without caulking along the wall and splashguards. Discussed with PIC to seal fixed equipment as it is not easily movable for proper cleaning