Primo Brothers Pizza

*47 Conditions of Permit-in use of food equipment

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

date mark all

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

open drink@ front

*20 Grease Trap Tickets

over 90 days

*41 Food storage containers, identified with common name of food.

label all

*15 Contact RTE Products w/ Bare Hands

sprinkled cheese on rte food w/ bare hands

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

cover all

*21 RFSM - Not On Site

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

no time tags on pizzas or calzones! citation at next

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

raw chicken over lasagna raw shell eggs over vegetables in WIC

*22 Handlers-Certificate Not On Site

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

for pizzas

*41 Food storage containers, identified with common name of food.

label all

*47 Conditions of Permit-in use of food equipment

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

*32 Package integrity

remove dented cans

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

raw chicken over pasta

*21 RFSM - Not On Site

still not registered

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

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

*18 Toxic items stored above food/utensils

food under chemical shelf

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*18 Medicines labeled and stored properly

keep away from prep

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

date mark if holding over 24 hrs

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

marinara sauce 120 F after 3.5 hrs discarded

*21 RFSM - Not On Site

get registered w/ city

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

no towels under cutting boards

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

raw calamari stored over sauce

*22 Handlers-Certificate Not On Site

train all

*06 Time as PHC: 4 hours provide written procedures methods of compliance

No records for pizza.

*10 Clean Sight and Touch

Clean inside RIC.

*22 Handlers-Certificate Not On Site

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

*29 Cold/hot hold unit thermometer easily viewable

*32 Damaged Equipment

Utensils peeling and chipping. Provide in good repair.

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

*37 Condenser unit shall be separated from the food

Remove excess dust from condensor.

*43 Clean vent syst:Intake/exhaust air ducts

*42 Floors/walls/ceiling/nonfood dirty

Clean floor at prep station.

*06 Time as PHC:provide written procedures on site

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE, WIPE HANDLES OF COOLERS

*21 RFSM - Not On Site

*24 Food Labeling- with common name of the food

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

*27 Cooling, heating, and holding capacities. Equipment

RIC 48

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

REPAIR BROKEN COOLER

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

VENTS DRYING ON CARDBOARD BOXES