CAPOZZI'S PIZZA

Physical facilities installed, maintained, and clean — Inspector Note: Observed hole in wall by water heater in dishwashing area. C/A: Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Facility has 72 hours to correct.

Proper cold holding temperatures — Inspector Note: Observed spaghetti in prep unit #2 of main kitchen temp above 41F. Observed cream cheese frosting temp above 41F in dessert display of front food service. C/A: 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: Food items discarded.

Proper date marking and disposition — Inspector Note: Observed prosciutto in prep unit of front food service stored beyond the 7 day period. Observed ham, bacon, and meat balls in walk in cooler of dry storage stored without date marking past the 24hr period. 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; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS: Food items discarded.