GRANA

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 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. Observed an accumulation on black substance around edges of floor drains under three compartment sink and dishwasher in the dishwashing area. PIC was advised to clean said area and email picture to inspector by 12/22/25

Adequate ventilation and lighting; designated areas used — Inspector Note: Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Observed multiple water bottles stored amongst food and non food storage shelves in both front and rear food prep area. PIC removed all bottles and stored in designated area.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Observed the following pizza toppings( meatballs, cooked mushrooms, cooked garlic, fresh mozzarella, shredded mozzarella, chopped sausage) tested at 70F, 65F, 68F,62F, 54F and 58F respectively on pizza prep counter top in front food prep area and the following food items Mascarpone cheese, cooked mushrooms, cooked ground sausages, cooked broccolini and Caesar Dressing made with anchovies tested at 45F, 50F, 54F ,60F and 71F respectively in top area of prep top cooler in front food prep area. As per chef's statement all food items were placed in said areas 4 hours prior to inspection. COS: Chef discarded all food items.