Old Hag's Pizza and Pasta

*10 Clean Sight and Touch

Can opener blade observed dirty

*19 Backflow prevention device - air gap

Observed floor drain backing up/may have issue with back flow prevention>give pipes draining into floor drain 1-inch air gap

*24 Food Labeling- with common name of the food

Finish labeling squeeze bottles with contents

*30 Food Establishment Permit

Operating w/ lapsed permit

*32 Damaged Equipment

Replace broken glass in reach-in cooler doors by office

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

Cook drinking beverage in food prep (area)

*39 Cutting surfaces.

Replace worn cutting boards throughout kitchen

*42 Dirty nonfood contact surfaces

Clean food debris in all prep coolers

*45 Premises shall be maintained in good repair

Replace damaged ceiling tile

*18 Galvanized metal may not used with acdic food

Observed canned pineapple still in can it came in>due to high acidity cannot leave (Marked it on inspection as number 9)

*10 Clean Sight and Touch

Can opener blade observed w/ food debris clean after use

*14 When to wash hands before donning new gloves

When doffing & donning gloves must wash hands

*24 Food Labeling- with common name of the food

Label all squeeze bottles w/ contents

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark all foods if kept for 24 hrs or more

*30 Does Establishment have a current valid permit posted?

Operating w/ a lapsed permit

*34 Controlling pests. Eliminating harborage conditions

eliminate harboring conditions in establishment> excessive food waste on floor & grease build-up on equipment

*39 Cutting surfaces.

Replace all worn cutting boards

*42 Dirty nonfood contact surfaces

Clean gaskets of all build-up for all coolers

*45 Premises shall be maintained in good repair

Replace worn/damaged insulation on vent over food prep area

*32 Equipment and Utensils Multiuse Materials durable

Do not wrap equipment with aluminum foil

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

Multiple critically dented cans found & not separated

*19 Plumbing System Construction

Fix leak at hand sink by dish machine

*42 Floors/walls/ceiling/nonfood dirty

Clean any food debris in walk-in cooler/freezer

*45 Premises shall be maintained in good repair

Replace broken ceiling tiles in restroom

*46 Enclosed toilet room w/self closing doors

Install self-closing mechanism on bathroom doors

*21 RFSM - Not On Site

No registered food service manager on site.

*45 Premises shall be maintained in good repair

Repair leak at faucet--handsink restroom. Openings observed in the walls/ceilings throughout. Seal bare wood/door frame/near monitors.

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

Store employee drinks in a designated area--RIC/food prep area.

*15 Contact RTE Products w/ Bare Hands

Observed employee use bare hands to dispense bread.

*02 Cold Hold (41øF/45øF or below)

Cold foods must be maintained at 41 or below. Observed at 49.5 Degrees F.

*28 Original cont. of RTE/PHF/Day1= day of opening

Salads--premade must have a use be date on the container.

*22 Accredited food handler certificate - 60 days

All food staff must be trained in food safety as soon as possible.

*29 Sanitizing solutions, testing devices

missing set up sanitizer bucket at service area must be setup at: 200 - 400 ppm Quat concentration

*34 Outer openings:closing holes, gaps

holes and gaps in different areas must be cover or closed all gaps to avoid pest harboring

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and around door gaskets with soils, food debris and grease accumulations must be clean and sanitize to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

walls with grease and soils accumulations must be clean all walls in all areas to avoid contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with food debris and soils accumulations must be clean to avoid cross contamination

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

3c sink faucet broken must be repair to proper condition 3c sink signage wrong order must be wash rinse and sanitize order to clean utensils

*43 Ventilation hood systems, adequacy

pizza oven outside the vent hood area as well some cooking equipment must be readjusted equipment or extend vent hood to prevent unlawful discharges and grease buildup on walls and ceilings

*18 Equipment and Utensils Multiuse Materials-safe

using cardboard as contact surfaces for utensils under tables at kitchen area must be replace or repair shelving under tables to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment including fryers with encrusted grease and soils deposits must be clean to avoid cross contamination all equipment in all areas with grease accumulations must be clean all areas

*29 Sanitizing solutions, testing devices

missing chlorine test strips must be chlorine test strips to verified concentration

*10 Equipment and Utensils Cleaning-contamination

equipment in all areas dirty with grease deposits, food debris and soils accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling closed to vent hood area with soils and grease accumulations must be clean to avoid cross contamination

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit

*45 Premises shall be maintained in good repair

premises must be maintain in good repair and proper condition

*10 Sanitization after Cleaning

NO SANITIZING BUCKET SET UP

*31 Handwashing lavatory - used for other purpose

USED FOR THAWING

*45Physical Facilities

MISSING CEILING TILES AND HOLD ON THE WALL IN RESTROOM

*30 Does Establishment have a current valid permit posted?

FOOD PERMIT NOT AVAILABLE

*45 Unnecessary articles prohibited

Unnecessary ITEMS STORE IN RESTROOM

*42 Dirty nonfood contact surfaces

DIRTY FLOOR

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORE ON PREP SURFACE

*38 Thawing. under running water criteria - < 4 hours

THAWING IN Hand sink WITHOUT WATER RUNNING OVER THE FOOD ITEM

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

no shopping allow to wrap garlic bread and bread

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

*36 Cloths in-use for wiping between uses stored

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

ham, pepperoni

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*02 Cold Hold (41øF/45øF or below)

meat 68''f

*14 When to wash hands before donning new gloves

*15 Bare hands contact with ready-to-eat foods

breadd

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

seal or provide cover for all food containers

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

observed raw eggs above bell pepper

*10 Clean Sight and Touch

provide cleaning for the coolers

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*22 Handlers-Certificate Not On Site

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

provide date marking for all foods in coolers

*31 Handwashing lavatory - used for other purpose

observed bag of meat in the hand sink

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

no eating allow in prep area

*36 Cloths in-use for wiping between uses stored