ENZO'S PIZZA

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the walk-in cooler not maintaining proper holding temperature. Ambient air temperature was measured at 48°F. CA: Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Advised PIC a licensed repair tech must repair the walk in cooler.

Nonfood-contact surfaces clean — Inspector Note: Observed grease and dirt buildup on the walls in the ware washing area and adjacent to the handwashing sink. CA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC the cleaning frequency shall be increased to limit the accumulation of debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no handwashing cleanser at the hand sink directly next to the 3 compartment sink. CA: Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Advised PIC the handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods (three containers of cut lettuce, one container of sliced tomatoes, and Alfredo sauce) cold held above 41°F in the walk-in cooler. Also one container of sliced tomatoes in the front service prep-top cooler was also held above 41°F. CA: 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. COS: PIC voluntarily discarded the TCS foods.