FORNO WOODFIRE PIZZA & DRINKERY

Wiping cloths: properly used and stored — Inspector Note: Observed 2 sanitizer buckets with wiping cloths submerged inside tested at 100ppm and not within proper range in the front food bar area. CA Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a QAC sanitizer solution at a concentration of 200-400 ppm. COS: Both buckets were remade. New concentrations were 200 ppm QAC for both buckets.

Food stored covered — Inspector Note: Observed two jars of cut limes and ice bin in the bar area uncovered and exposed to overhead contamination CA: All food items stored shall be covered and protected from overhead contamination All food items covered by PIC

Wiping cloths: properly used and stored — Inspector Note: Observed a sanitizer bucket with a wiping cloth in the main kitchen with a concentration of 100ppm QAC. Observed a sanitizer bucket with a wiping cloth by the oven in the front food service area with a concentration of 100ppm QAC. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a QAC sanitizer solution at a concentration of 200-400 ppm. COS: Both buckets were remade. New concentrations were 200 ppm QAC for both buckets.

Food properly labeled; original container — Inspector Note: Observed two bins of semolina, a bin of salt, and a bin of brown sugar stored outside their original containers without labels in the main kitchen under the dough prep top table. Observed three bottles of condiments stored outside their original containers without labels in the front food service reach in cooler. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: all items were labeled

Wiping cloths: properly used and stored — Inspector Note: Observed a sanitizer bucket with a wiping cloth in the main kitchen with a concentration of 100ppm QAC. Observed a sanitizer bucket with a wiping cloth in the bar with a concentration of 100ppm QAC. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Both buckets were remade. New concentrations were 400 ppm QAC for the kitchen bucket and 200ppm QAC for the bar bucket.

Proper cold holding temperatures — Inspector Note: Observed multiple items in walk-in cooler in main kitchen cold holding above 41F (see asterisks on food temperatures). CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: All TCS items over 41F in the walk-in cooler were discarded. Facility was informed to not store TCS items in the walk-in cooler until the unit was serviced. A service request was placed during the inspection. TCS items at 41F were moved to another cooler