GOODFELLAS PIZZA AND WINGS

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Current food service permit is not posted for public view. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: OBSERVATON: Inspection report is not posted for the front counter nor the drive thru. CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Nonfood-contact surfaces clean — Inspector Note: Interior of some coolers and freezer unclean with food build-up. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS-KM began cleaning the units

Plumbing installed; proper backflow devices — Inspector Note: OBSERVATION: Handsink on the line sprays water when the faucet is turned on. CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Plumbing installed; proper backflow devices — Inspector Note: OBSERVATION: Water is not draining at the ice machine, causing water to hold in the unit. CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Certified Food Protection Manager — Inspector Note: OBSERVATION: ServSafe certificate is not posted for front counter view. CA: 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Management knowledge, responsibilities, reporting — Inspector Note: OBSERVATION: No verifiable proof of requirement that employees are trained on employee health policy. CA: (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. Proof of training shall be kept onsite.

Contamination prevented during food preparation, storage, display — Inspector Note: OBSERVATION: Box of frozen chicken wings sitting on the floor near the meat prep sink. CA: . Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS-boxes placed on the dish sink drainboard

Wiping cloths: properly used and stored — Inspector Note: OBSERVATION: wiping clothes stored in Lactic Acid solution that reads 0ppm. CA: 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: Germicidal bleach used to reset the 2 buckets and 50ppm chlorine achieved.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: OBSERVATION: Food service permit is not posted for public view. CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: OBSERVATON: Inspection report is not posted for the front counter nor the drive thru. CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: OBSERVATION: Chlorine test strips not produced at the time of the inspection. CA: (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC informed to locate or purchase chlorine test strips by EOD or 11-17-25 (respectively)

Management knowledge, responsibilities, reporting — Inspector Note: OBSERVATION: No verifiable proof of requirement that employees are trained on employee health policy. CA: (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. Proof of training shall be provided by 11-24-25

Response procedures for vomiting & diarrheal events — Inspector Note: OBSERVATION: No vomit/fecal clean-up kit provided during the inspection. CA: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Provide copies via email by 11-24-25

Proper cold holding temperatures — Inspector Note: OBSERVATION: Raw wings observed holding the in meat prep sink at 47 and 48F. 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- wings placed in the freezer to cool Discussed with PIC that when thawing products shall be kept below 41F.

Proper hot holding temperatures — Inspector Note: OBSERVATION: pizza sauce and meat balls holding at a temperature less than 135F in the steam well. 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 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.

Time as a public health control: procedures and records — Inspector Note: OBSERVATION: Cooked chicken tender and wings observed without time marking for time as a public health control. CA: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control COS: Time sticker placed on products.

Hot and cold water available; adequate pressure — Inspector Note: CA: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf OBSERVATION: Hot water at the line handsink is not provided. Water must be supplied and the permit will be issued

Plumbing installed; proper backflow devices — Inspector Note: CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. OBSERVATION: Leak observed at the sprayer faucet at the 4 compartment sink.