ITALY'S PIZZERIA

Single-use/single-service articles: properly stored, used — Inspector Note: Observed tin to go container placed right side up above prep top in front service. C/A-. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- Single use article inverted

PIC present, demonstrates knowledge, performs duties — Inspector Note: EHS arrived onsite to hostess stating manger is not onsite, he is not in charge, and there is no PIC. C/A-There must be a person in charge on the premises of the food service establishment at all times COS- Owner arrived during inspection

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink in main kitchen with spray, brush, and shoes in the hand sink. C/A- A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS- All items removed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at main kitchen hand sink. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels COS- paper towels placed at hand sink

Proper date marking and disposition — Inspector Note: Observed sliced lasagna prepped 3/4 and grilled chicken prepped 3/1 in WIC held for more than 7 days. Observed breaded chicken in FS RIC prepped 3/4 holding for more than 7 days. C/A-A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; COS- All items discarded.

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer bucket above 400ppm QAC C/A-Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P COS- Solution was diluted to be 400ppm QAC

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer bucket at 0ppm Chlorine C/A-. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS- SB remade to 50 ppm chlorine

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed apple watcha and pack of cigarettes on food prep top table. C/A- Areas designated for employees to eat, drink, and use tobacco shall be located so that food COS- PIC placed all items in designated area