Depetrillos Pizza and Bakery

Inspector notes: The presence of mice is not controlled as evidenced by droppings throughout the establishment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to increase pest control as frequently as needed to eliminate pest problems. Establishment is to clean any and all droppings using proper means of sanitation. Pest control report including frequency of treatment, types of bait, traps, initial kill numbers, structural findings, contributing factors, and technician assessment must be available to inspector at the time of next inspection.

Inspector notes: Steak, chicken, and sausage was observed held between 48-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Walk-in cooler was observed in "defrost". The air blowing out of condenser fan was 41 DF, but ambient of cooler was observed between 48-50 DF. Steak, chicken, and sausage were voluntarily disposed of at the time of inspection. The rest of food in unit was evaluated and moved to working refrigeration at the time of inspection. Establishment is to call for service for the walk-in cooler to assure the walk-in cooler maintains an ambient temperature of 41 DF or less. Food was moved to 1 door reach-in unit. Establishment is not to store any TCS foods in unit until unit is able to consistently hold an ambient temperature of 41 DF or less.

Inspector notes: The presence of mice is not controlled as evidenced by droppings throughout the establishment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to increase pest control as frequently as needed to eliminate pest problems. Establishment is to clean any and all droppings using proper means of sanitation. Pest control report including frequency of treatment, types of bait, traps, initial kill numbers, structural findings, contributing factors, and technician assessment must be available to inspector at the time of next inspection.

Inspector notes: Deli meat and cheese was observed held at 43 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Walk-in cooler was observed fluctuating in temperature between 49-42 DF. Per PIC, walk-in cooler was holding an ambient temperature of 38 DF this morning and was on a defrost cycle. Establishment is to call for service for the walk-in cooler to assure the walk-in cooler maintains an ambient temperature of 41 DF or less. Food was moved to 1 door reach-in unit.

Inspector notes: Deli meat and cheese was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: The presence of mice is not controlled as evidenced by droppings throughout the establishment. The presence of cockroaches is not controlled as evidenced by live activity. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. PIC called pest control at the time of inspection. Establishment is to increase pest control as frequently as needed to eliminate pest problems. Establishment is to clean any and all droppings using proper means of sanitation. Pest control report must be available to inspector at the time of next inspection.

Inspector notes: The floors and walls throughout the facility have an accumulation of droppings, soil residue, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Establishment is to do a deep cleaning in establishment.

Inspector notes: The ceiling tiles in the kitchen area, wall in storage area, and multiple floor/wall corners of establishment were observed in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (deli meats and cheese) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: Allergen statement was not present at point of sale at time of inspection. PIC placed statement during inspection. PIC also stated the on-line menu contains allergen statement.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: Walk-in cooler was observed with ice accumulation that was dripping into a bowl.

Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was in excess of 200 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. PIC to drain sink and refill at proper concentration.