GOODFELLAS PIZZA AND WINGS

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed RIC ambient temperature at 50F CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this R

Nonfood-contact surfaces clean — Inspector Note: Observed food debris inside RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris under cutting boards of prep top cooler CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food stored covered — Inspector Note: Observed uncovered wings in RIF CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food debris inside microwave CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed Gyro meat at 43F, shelled eggs 43F in RIC CA: PIC immediately moved items to another RIC

Proper cold holding temperatures — Inspector Note: Observed Heavy cream at 65F in RIC CA: PIC immediately discarded items

Thermometers provided and accurate — Inspector Note: Observed failure to have TMD inside lowboy CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

In-use utensils: properly stored — Inspector Note: Observed knives in prep area in crevices Between Use Storage CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in clean dry location

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed heavily stained and scored cutting boards CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed lowboy ambient temperature at 61F CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this R

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed prep table shelves lined with aluminum foil CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed several RIC in disrepair in pizza area CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris under charbroiler CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris under lid of prep top cooler in main kitchen CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed food debris on the outside of trash receptacle CA: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

Physical facilities installed, maintained, and clean — Inspector Note: Observed main kitchen in need a deep cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Physical facilities installed, maintained, and clean — Inspector Note: Observed spillage on floor behind CIP mixer CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed several missing ceiling tiles in main kitchen CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings;

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee wash hands in prep sink CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Food stored covered — Inspector Note: Observed uncovered wings sitting near on prep table near stove CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food debris inside microwave CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed the following items >41 in lowboy beef burger 50F, Gyro meat 55F, Lasagna 48 CA: All items were discarded immediately into trash

Proper cold holding temperatures — Inspector Note: Observed the following items >41 in PT cooler in pizza area Jerk Chicken 67F CA: All items were discarded immediately into trash