ZUCCA BAR & PIZZERIA

Insects, rodents, and animals not present — Inspector Note: OBSERVED MULTIPLE FLIES AND FRUIT FLIES WITHIN FACILITY. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions.

Proper cold holding temperatures — Inspector Note: OBSERVED 2 PANS OF SAUSAGE COLD HOLDING ABOVE 41F IN REACH IN COOLER #2 IN MAIN KITCHEN. OBSERVED 2 PANS OF SHREDDED MOZZARELLA CHEESE COLD HOLDING ABOVE 41F IN REACH IN COOLER #3 IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED

Proper hot holding temperatures — Inspector Note: OBSERVED BROTH HOT HOLDING BELOW 135F IN STEAM WELL #2 IN GRILL PREP AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: BROTH PLACED ON STOVE TO RE-HEAT; HOWEVER, EHS DID NOT GET SECOND TIME & TEMPERATURE

Proper cooling time and temperature — Inspector Note: OBSERVED LINGUNIE PASTA NOT COOLING AT THE PROPER RATE THAT WILL ENSURE IT REACHES 70F OR BELOW WITHIN 2 HOURS; PASTA WAS KEPT IN PREP SINK FOR AN HOUR. C/A: DURING THE COOLING PROCESS, ALL COOKED TCS FOODS SHALL COOL FROM 135F TO 70F OR BELOW WITHIN 2 HOURS. COS: PASTA WAS DISCARDED

PIC present, demonstrates knowledge, performs duties — Inspector Note: OBSERVED FACILITY RECEIVES KEY DROP DELIVERIES BUT FACILITY EMPLOYEES ARE NOT RECORDING TEMPERATURES AND CONDITION OF TCS FOODS UPON RECEIPT OF DELIVERY. KEY DROP AGREEMENT ALSO STATES FACILITY EMPLOYEES WILL RECORD TEMPERATURE OF STORAGE AREA NOT TCS FOOD PRODUCTS C/A: PIC shall ensure employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). PIC shall also ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC HAS 10 DAYS TO PROVIDE UPDATES KEY DROP WITH CORRECT VERBIAGE. PIC SHALL EMAIL EHS INVOICES (OR OTHER RECORD KEEPING METHOD) WITH TEMPERATURES FROM DELIVERY SERVICE AND FACILITY EMPLOYEES. RECORDS SHALL BE MAINTAINED ONSITE FOR AT LEAST 60 DAYS.

Food stored covered — Inspector Note: OBSERVED FLOUR STORED BY FRY STATION, MOZZARELLA CHEESE STICKS STORED IN DEEP FREEZER, MANDARINE ORANGES STORED IN PREP TOP COOLER 2, MARINARA SAUCE & MEATBALLS IN STEAM TABLE IN GRILL PREP AREA, BREADCRUMBS, FLOUR & EGG WASH ON COUNTER IN GRILL PREP AREA, PENNE, SPAGHETTI, FETTUCCINE, LINGUINE & CHARCUTERIE BOARD ITEMS IN PREP TOP COOLER 3 ALL IN MAIN KITCHEN AND ICE BIN IN BAR AREA ALL STORED UNCOVERED AND UNPROTECTED. C/A: ALL FOOD SHALL BESTORED COVERED AND PROTECTED FROM CONTAMINATION COS: ALL FOOD ITEMS COVERED

Consumer advisory provided for raw and undercooked foods — Inspector Note: OBSERVED INCOMPLETED CONSUMER ADVISORY ON MENU. CONSUMER ADVISORY DOES NOT HAVE DISCLOSURE C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. FACILITY HAS UNTIL 7/16/2026 TO CORRECT CONSUMER ADVISORY

Proper cold holding temperatures — Inspector Note: OBSERVED THE FOLLOWING TCS FOOD ITEMS COLD HOLDING ABOVE 41F: RISOTTO BALLS w/ MOZZARELLA CHEESE, SLICED TOMATOES, SOUR CREAM, SWISS CHEESE SLICES, RAW BEEF SLIDERS, RAW CALAMARI, RAW SALMON, PICO, SHREDDED CHEDDAR CHEESE, PHILLY MEAT IN PREP TOP COOLER IN MAIN KITCHEN. BLU CHEESE DRESSING, DICED CHICKEN IN WIC IN MAIN KITCHEN. SHREDDED MOZZARELLA CHEESE & HAM IN REACH IN COOLER IN MAIN KITCHEN. EGG WASH ON COUNTER IN FRY PREP AREA IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED AND NOT REPLACED DURING TIME OF INSPECTION

Proper cooling time and temperature — Inspector Note: OBSERVED COOKED CHICKEN WINGS COOLING AT AMBIENT TEMPERATURE ON RACKS AND CONTAINERS THEN PLACED IN WIC NOT COOLING AT A RATE THAT ALLOWS THEM TO REACH 41F WITHIN 4 HRS. C/A: 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. 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. COS:

Time as a public health control: procedures and records — Inspector Note: OBSERVED FACILITY UTILIZING TPHC WITH NO APPROVED PROCEDURE FOR PIZZA SERVED BY THE SLICE. NO TIME NOTED ON DATE STICKER FOR PIZZAS C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control FACILITY HAS UNTIL 7/16/2026 TO PROVIDE WRITTEN PROCEDURES TO BE APPROVED BY THE HEALTH AUTHORITY FOR TPHC USED FOR PIZZA SLICES

Proper date marking and disposition — Inspector Note: OBSERVED SEVERAL TCS FOODS STORED BEYOND 7 DAY SHELF LIFE THROUGHOUT THE MAIN KITCHEN. PREP DATES ARE AS FOLLOWS: FRIED EGGPLANT IN PREP TOP COOLER 3 (6/28 & 6/27), HAM IN PREP TOP COOLER 4 (6/26), MULTIPLE CONTAINERS OF MAC & CHEESE IN WIC (6/28), MULTIPLE CONTAINERS OF BUFFALO CHICKEN DIP IN WIC (6/24 & 6/28), MEATBALLS IN WIC (6/28), 3 CONTAINERS OF HAM IN REACH IN COOLER 2 (6/28) & CONTAINERS OF SLICED MEATBALLS AND DICED TOMATOES IN PREP TOP COOLER 4 (6/28 & 6/26) RESPECTIVELY. C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7-DAY SHELF LIFE COS: ALL FOODS DISCARDED