Ferro Pizza Restaurant Improves its Sanitary Rating

Basic - - From inspection on 2016-10-27: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection on 2016-12-06: **Time Extended**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair, pizza station reach in cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing.

No Violations Were Observed

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. The pizza cook **Corrected On-Site**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In the walk-in-cooler

Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**

Intermediate - Encrusted material on can opener blade.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed fried fish and cooked chicken breast stored in the reach-in-cooler not date marked **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. In the bread crumbs **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. A pan of calamari stored on the floor of the walk-in-cooler **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0ppm **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw veal Parmesan stored over cook sausage **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon in the kitchen hand wash sink **Corrected On-Site** **Repeat Violation**

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.water bottle on shelf of pizza station **Corrected On-Site**

Basic - Food debris/dust/grease/soil residue on exterior of microwave.

Basic - Interior of microwave soiled with encrusted food debris. Black microwave in the kitchen

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. pasta fagiole soup 123°. Corrective action taken by reheating

High Priority - Raw animal food stored over cooked food. Raw shelled eggs stored over cooked Chicken

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tongs and spoons in kitchen hand sink **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler

Basic - Hood soiled with accumulated grease.

No Violations Were Observed

Basic - In-use ice cream scoop stored in standing water less than 135 degrees Fahrenheit. 80° f

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach.

Basic - Old labels stuck to food containers after cleaning.

Basic - Soiled reach-in cooler gaskets.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Salad **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pepperoni 44° sausage 44° in reach in cooler on COOKLINE. Corrective action taken.

Intermediate - Encrusted material on can opener blade.

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken and cooked food.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. Pizza prep.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser under the kitchen handsink. **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the pizza bainmarie cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza bainmarie cooler, do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using a ceramic bowl as a scoop for orzo.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook cutting onions.Corrected On Site.

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. Training is expired.

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed encrusted material on can opener. Corrected On Site.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.---right-side up. Corrected On Site.

Observed hole in wall.---soup prep area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauces in tall reach in cooler Corrective action- Decreased temps- thermostat-

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza- Form for time/ temps provided to operator -

Critical - Observed raw animal food stored over cooked food. Raw chicken over cooked onions in reach in cooler Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink.

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

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

Critical - Observed uncovered food in holding unit/dry storage area, bread on shelf in prep area.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed single-service articles stored without protection from contamination, take-out containers.Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing, storing colander and container.

Critical - No handwashing sign provided at a handsink used by food employees, in warewashing area.

Observed ceiling in disrepair, by warewashing area.

Observed nonfood-contact equipment in poor repair, reachin freezer door in dry storage room.

Observed reachin cooler gasket torn/in disrepair.

Critical - Observed food-contact surfaces encrusted with soil deposits, cutting boards.

Observed attached equipment soiled with accumulated dust, hood filters.

Lights missing the proper shield, sleeve coatings or covers, in dry storage room.

Critical - Hotel and Restaurant license not properly displayed.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop ontop of ice machine , not in a container.

Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen

Observed employee with no hair restraint.Corrected On Site.

Critical - Observed food stored on floor. walkin cooler

Observed ice scoop with handle in contact with ice.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plate used for pasta in reachin .

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza

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

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

No Violations Were Observed

No Violations Were Observed

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

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. This violation must be corrected by : 11/30/08.

Observed attached equipment soiled with accumulated dust, hood filters.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting board.

Observed gaskets/seals on cold holding unit in poor repair, reachin cooler in kitchen.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, in reachin cooler and walkin cooler.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed torn packages/bags of food exposing the contents to contamination, in dry storage area.