Campisi's Pizza

*32 Damaged Equipment

Provide front cover on bottom of RIC

*43 Light - 50 foot : Food and utensils area

Replace broken lights under vent hood

*47 Handwashing signage

Provide proper hand sink signs for all hand sinks

*31 No soap at handsink

Provide soap for hand sink on cook line

*10 Clean Sight and Touch

CLEAN CAN OPENER

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*43 Light bulbs, light shields provided

*10 Clean Sight and Touch

dirty food contact surfaces can opener meat slicer vegetable cutter

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw veal over raw seafood

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover the food in the bottom of the make line to prevent contamination from above

*45 Premises shall be maintained in good repair

Seal hand sink to wall properly. Patch holes in wall where needed.

*42 Floors/walls/ceiling/nonfood dirty

Clean RIC door gaskets.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover food in RIC at pizza station.

*19 Water & Plumbing in good repair- per code

Repair drip at prep sink.

*35 Jewelry Prohibition

Employee observed with bracelet.

*36 Cloths in-use for wiping between uses stored

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

*42 Dirty nonfood contact surfaces

clean gaskets in RIC

*43 Light bulbs, light shields provided

replace light bulb in vent hood

*42 Nonfood-contact surfaces material

Broken hot pan under the refrigerator

*22 PIC to ensure no unapproved indiv in food prep are

*21 PIC ensures food properly and rapidly cooled

*01 Cooling -- within 2 hours, 135-70øF

Meat balls at 94.5 degrees cooling under the counter Cooked chicken at 124.6 degrees cooling under the counter

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*45 Unnecessary articles prohibited

Remove the broken hand sink stored in the store room

*28 Date marking > 24 hrs,on site,temp 41F

Cheese cake

*19 Backflow prevention device - air gap

Attached hose

*18 Toxic items storage adjacent to food/utensils

Raid adj to-go containers

*02 Cold Hold (41øF/45øF or below)

ham 47 F, sausage 51F lasagna WIC 46 F have all coolers serviced

*43 Light bulbs, light shields provided

shield all

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*47 Conditions of Permit-in use of food equipment

*26 Food Consumer Advisory-raw food

*42 Floors/walls/ceiling/nonfood dirty

clean basement floor

*34 Controlling pests. Eliminating harborage conditions

*29 Sanitizing solutions, testing devices

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw meat adj rte foods

*22 Washing hands only at a designated hand sink

soap & towels over dump sink, employees washing in dump sink

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers in RIC

*10 Clean Sight and Touch

dirty mixing bowl machine

*42 Dirty nonfood contact surfaces

dirty gaskets

*32 Maintain in Good Repair

broken gaskets

*32 Maintain in Good Repair

broken gaskets

*02 Cold Hold (41øF/45øF or below)

shrimp 53f

*42 Dirty nonfood contact surfaces

dirty gaskets

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers

*14 When to wash hands before donning new gloves

*31 Individual, disposable towels

*43 Clean vent syst:Intake/exhaust air ducts

*32 Damaged Equipment

broken gaskets

*42 Dirty nonfood contact surfaces

dirty gaskets

*39 Equipment and Utensils Storage

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*27 Cooling method, criteria - using ice bath

must use ice bath properly with shredded cheese

*01 Cooling -- within 2 hours, 135-70øF

cooling cooked chicken in at room temp. must rapidly cool products.

*42 Dirty nonfood contact surfaces

clean back of ice dispenser

*14 When to wash hands before donning new gloves

must wash hands before donning gloves

*18 Toxic items stored above food/utensils

naproxen stored above front line prep area in ktichen

*39 Keep utensils handles upright or protected

handle in parmesan cheese, in the cheese. must use scoops with handles for the spices in the basement

*14 When to wash hands before donning new gloves

employee donning gloves without washing hands

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

pizza togo boxes stored on pizza cutting surface during operation

*31 No soap at handsink

no soap at middle hand washing sink

*28 Date marking > 24 hrs,on site,temp 41F

items (sausage, meatballs) mislabeled in basement WIC, Sausage date marking exp 01-01-2017

*28 Date marking > 24 hrs,on site,temp 41F

little to no date marking on prepped item in WIC

*21 Demonstrateion of knowledge by PIC

too many critical in basement area

*27 Cooling, heating, and holding capacities. Equipment

WIC 47.9F

*02 Cold Hold (41øF/45øF or below)

Marinara 51.4F, Ricotta Cheese49.1F, Liquid Eggs 51.5F, Salami 53.2F, sausage 53.9F, italian sausage 49.1F, lasagna 50.4F, meatballs 52.7F

*39 Equipment in good repair and proper adjustment.

lids for spice containers broken in basement

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw Chicken stored without separation next to raw veal/beef/pork in WIC

*34 Pest Control

must have recent pest control records on site

*20 Grease Trap Tickets

not on site

*07 Food safe, good condition, unadulterated, and honestly presented

Weevilds found in container full of spices and grains

*10 Clean Sight and Touch

Mold/bacteria build up in soda machine, heavy food build up on racks in WIC

*45Floor, wall, ceiling - Exposed material

CELLING TILES IN BASEMENT MUST BE REPLACED OR REPAIRED THERE SHOULD NOT BE EXPOSED CEILING IN THE BASEMENT