Campa Pizzeria & Restaurant Cafe Corp Degrades its Sanitary Rating

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation.

Violation: 36-13-1Observed grease accumulated under cooking equipment.

Violation: 37-06-1Observed wall soiled with accumulated grease.

Violation: 37-20-2Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.

Violation: 42-11-1Observed unnecessary items on the premise.

Critical - Violation: 48-11-2Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to beef.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over vegetables

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed cutting board grooved/pitted and no longer cleanable.

Observed single-use containers (boxes and/or cans) reused for the storage of food.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted, soiled material on slicer.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Plumbing system in disrepair. handsink by 3 compartments sinkl

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed rodent activity as evidenced by 30 plus fresh rodent droppings found in the kitchen.

Critical - Outer openings not protected with self-closing doors.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated grease.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Observed unnecessary items on the premise.

Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro