Park Avenue Pizza

Inspector notes: The two door cooler was observed held at 54 degrees Fahrenheit. Time/temperature control for safety (TCS)) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Shredded cheese just had just been prepped and put in cooler on hour prior. Cheese was moved to walk in cooler.

Inspector notes: Dessert items packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.

Inspector notes: ROP crab meat was observed thawing in an intact package. Crab meat was observed at 41 DF. Crab meat was voluntarily disposed of.

Inspector notes: The prep unit 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. Deli meat was moved from Sandwich prep unit and placed in pizza prep unit. Establishment is to have Sandwich prep unit serviced.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was obsereved in pan greater then 4 inches deep was observed cooling in prep unit. Chicken was observed at 88 DF chicken finished cooking one hour prior. Chicken was moved to sheet pan and moved to walk in cooler.

Inspector notes: Cakes packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.

Inspector notes: The presence of pests is not controlled as evidenced by rodent droppings. 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 must clean and sanitize any and all droppings using appropriate means of cleaning and sanitizing. Establishment must increase pest control. Establishment must have pest control report available to inspector at time of next inspection.

Inspector notes: Multiple food items were 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 cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the gaskets in the prep unit have an accumulation of dust, dirt, food residue, and other debris. NFCS must be maintained.

Inspector notes: The tile floor in front of the freezer is in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: Refrigerator door gaskets were observed in poor repair. Gaskets must be maintained in good condition.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, chicken and pasta was placed hot in the refrigerator in containers greater than four inches deep. Pasta and chicken was moved to flat pans one layer high.

Inspector notes: Imitation crab meat was observed thawing in the Walk in cooler in an intact ROP package. Item was 40 DF. Item was voluntarily disposed of.

Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The floor by the walk in freezer is in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: The hand sink in the employee bathroom is in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: Chicken Salad and Tuna Salads were 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: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.

Inspector notes: The door to the outside, located on side of building was observed not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Door Sweep was observed torn door sweep needs to be repaired.