Il Bosco Pizza

Inspector notes: In the bar, observed three spray bottles labeled sanitizer with quaternary ammonium concentration over 500ppm. Per label instructions, this sanitizer should be diluted to 200-400ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Advised staff to prepare the sanitizer in a sink and fill the spray bottles from there. Bottles were emptied at time of inspection

Inspector notes: In the bar, observed no chlorine sanitizer after the final rinse of the in-use mechanical dishwasher due to an empty sanitizer supply jug. The chlorine sanitizer supply was replaced, machine primed and 50-100ppm chlorine concentration restored. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: At the in-use mechanical dishwasher in the bar, observed no detergent in the supply jug. Detergent properly dispensed after replacing the supply jug and priming the machine

Inspector notes: In the bar, observed worker towel drying glassware from the mechanical dishwasher. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: In walk-in cooler, observed all TCS food like cheese, tomato sauce, cooked meat, etc was observed at 43-44F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Per manager, the food was verified having the correct temperature earlier and went out of temperature when a delivery occurred two hours prior. Inspector was unable to obtain an accurate ambient air temperature of the unit because the adjoining freezer door was propped open. Staff relocated TCS foods to other available refrigeration units. Repair cold holding equipment in a manner that it is capable of maintaining TCS foods at 41°F or below. (Possibly adjust the thermostat or install an air curtain on the door if needed.)

Inspector notes: Facility uses chlorine and quaternary ammonium sanitizer solutions; however test strips were not available. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Email proof of corrective action to inspector

Inspector notes: In the bar, observed two unlabeled spray bottles filled with blue solutions. Bottles were labeled with the chemical common name (table cleaner) at time of inspection

Inspector notes: Observed walk-in cooler 48F with ice buildup on the backside of the evaporator. TCS food was observed within approved temperatures. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Staff relocated TCS foods to other available refrigeration units. Repair cold holding equipment such that it is capable of maintaining TCS foods at 41°F or below. The PIC immediately scheduled repair service for the walk-in cooler. Email proof of corrective action to inspector

Inspector notes: No single use towels available at handwash sink in the bar. PIC provided hand drying provision for handwash sink at time of inspection