Scalini's Pizza & Pasta

*32 Maintain in Good Repair

REMOVE/ PEEL TAPE FROM BOTTOM OF NEW RIC UNIT. REPLACE SOFT WOOD SHELF INSIDE WIC. ALL EQUIPMENT SHALL BE COMMERCIAL GRADE - SMOOTH, EASY TO CLEAN & NON-ABSORBENT

*34 Pest Control

SEAL ALL OUTER PERIMETERS PROPERLY. BACK DOOR OBSERVED W/ LARGE OPENING ON BOTTOM

*37 Storing the food at least 15 cm (6 inches) above the floor

OBSERVED A SACK O ONIONS ON THE FLOOR > STORE 6" OFF THE FLOOR

*39 Equipment and Utensils Storage

OBSERVED KNIFE STORED IN BETWEEN WALL AND PREP SINK. STORE LARGE UTENSILS WITH HANDLES UP

*42 Floors/walls/ceiling/nonfood dirty

WIC & RIC GASKETS OBSERVED MOLDY & W/ PRODUCT DEBRIS ACCUMULATION

*45 Premises shall be maintained in good repair

SEAL PREP SINK TO THE WALL PROPERLY . PATCH HOLES IN FRP WALLS WHERE NEEDED. REPLACE BROKEN / MISSING COVING & TILE WHERE NEEDED. HANG MOP WHEN NOT IN USE

*45 Premises shall be maintained in good repair

ice machine needs lid

*42 Nonfood-contact surfaces material

clean gaskets

*18 Use toxic according to manufacturer direction

chlorine too high in sanitizer bucket

*02 Cold Hold (41øF/45øF or below)

Ground beef at prep table was found at 47'f keep at 41'f or lower

*34 Outer door: solid,selfclosing,tightfitting

Fix gap in back door

*39 Utensils, single serve items 6 inches off - floor

Keep single service items 6 inch off ground

*42 Dirty nonfood contact surfaces

Clean around ice machine

*45 Premises shall be maintained in good repair

Repair/replace tiles on wall

*02 Cold Hold (41øF/45øF or below)

Tomato was found at 50.1'f, service cooler

*10 Clean Sight and Touch

Clean inside ice machine

*22 Accredited food handler certificate - 60 days

Obtain food handler cards for all employees

*42 Dirty nonfood contact surfaces

Clean flap near vent hood

*45 Premises shall be maintained in good repair

Fix small leak at 3 compartment sink

*10 Clean Sight and Touch

Clean can opener in between uses to prevent product buildup.

*32 Approved Food Contact Equip.

Replace residential freezer with commercial unit.

*22 Accredited food handler certificate - 60 days

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly.

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

*42 Dirty nonfood contact surfaces

Clean door gasket to WIC. Fan covers inside WIC observed with dust accumilation.

*45 Premises shall be maintained in good repair

Seal gaps in ceiling tile over dish wash area. Patch holes in walls where needed.

*42 Dirty nonfood contact surfaces

clean the shelves/racks inside the walk in cooler

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*28 Do not exceed manuf. use by date

cultured buttermilk with a date of 10/19/23

*47 Handwashing signage

*32 Damaged Equipment

air gaskets in the reach in cooler

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED BY CUTTING BOARD

*40 Store single-service item in original package

INVERT SINGLE SERVICE PLATES- COS

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN IN OPEN TOP COOLER 45 DEGREE F

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

PESTO WITH USE BY DATE OF 1/31

*18 Medicines labeled and stored properly

MEDICINE STORED WITH CUSTOMER PRODUCT IN BACK RIC

*43 Light 20 foot : Reach-in cooler

BY KITCHEN

*39 Equipment in good repair and proper adjustment.

OPEN TOP COOLER ACROSS FROM OVEN ABOVE 41 DEGREE F, MUST REPAIR

*10 Clean Sight and Touch

inside/interior wall of ice machine observed with black mold like substance

*22 Handlers-Certificate Not On Site

provide food handler certificates for all employees not food manager certificate

*32 Approved Food Contact Equip.

replace residential freezer and refrigerator with commerical

*35 Jewelry Prohibition

BOH employee observed with watch. only single/plain band ring allowed on hands and arm

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

store sanitizer buckets off the floor

*39 Store equipment & utensils in a clean, dry place

clean utensil/equipment observed in dirty bin - food particles and debris observed on bottom

*41 Food Label - Bulk food w/ manufatuter labeling

label all food containers with common name label > squirt bottles and seasoning shakers

*45Floor, wall, ceiling - Exposed material

close gaps in ceiling tile where needed.

*32 Damaged Equipment

plywood on dunnage rack inside wic shall be sealed and/or replaced with approved wood that can be properly cleaned

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

no cloth under cutting boards or to catch condensation

*42 Dirty nonfood contact surfaces

clean shelves in RIC

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. HAve make lines serviced if their temperatures can not be lowered

*29 Thermometer calibrated to ensure accuracy

Calibrate thermometers to 41 degrees F they are 10 degrees F low

*45 Premises shall be maintained in good repair

Anchor threshold going into the WIC

*18 Toxic items labeling-non original container

Must label all spray bottles with the chemicals common name

*42 Nonfood-contact surfaces material

clean bottom of the freezers/coolers, splash and buildup on walls and equipment, remove film from microwave

*10 Clean Sight and Touch

Clean can opener blade Clean algae/mildew in ice machine

*43 Light bulbs, light shields provided

replace light shield and light bulb

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

clean vent a hood- dripping grease above the hot hold ( was cleaned 8-29-18)

*34 Windows or doors protected against the entry criteria - air curtain

make sure the back door is shut

*43 Light bulbs, light shields provided

Replace light shields that are broken

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained below 41 degrees F

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw shrimp in make line next to RTE, Raw beef above pasta

*35 Outer Clothing, Clean Condition

Soiled apron on shelf next to oregano

*42 Nonfood-contact surfaces material

Clean build up on equipment

*02 Cold Hold (41øF/45øF or below)

pasta 52 F cut tomatoes 55 F have coolers serviced

*29 Thermometer shall be easily readable

condensation

*28 Date marking commercially prepared RTE/ TCS food

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

dead gnat in pineapples @ pizza station discarded

*40 Reuse of single service articles

do not use as A scoop

*18 First aid kit not to contaminate food, utensil

left over food corrected

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

raw shell eggs over margarine raw ground pork adj raw chicken raw meats adj canned drinks raw chicken adj vegetables

*43 Light bulbs, light shields provided

*22 Handlers-Certificate Not On Site

must be trained if over 60 days employed

*19 Water & Plumbing in good repair- per code

@ handsink- corrected @ WIC

*10 Clean Sight and Touch

*14 When to wash hands before donning new gloves

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

*36 Cloths in-use for wiping between uses stored

improperly stored wiping clothes and s. buckets 6 inches off of the floor

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

label all non-original food container (squeeze bottles)

*43 Light bulbs, light shields provided

*43 Clean vent syst:Intake/exhaust air ducts

*44 Trash can provided for papertowel waste

*45 Premises shall be maintained in good repair

repair floors

*47 Handwashing signage

provide hand washing signs