Pizzelle Di North Beach

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114250, 114250.1, 114276 - Maintain toilet facilities clean, sanitary, and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a per

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

Violation noted (details not available)

Proper hot and cold holding temperatures [ date violation corrected: 5/23/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 5/23/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 5/23/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 5/23/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 5/23/2023 ]

Permit & License Certificate available [ date violation corrected: 5/23/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 5/16/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 5/16/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 5/16/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 5/16/2023 ]

Toxic substances properly identified; stored & used [ date violation corrected: 5/16/2023 ]

Improper storage of equipment utensils or linens

Moderate risk food holding temperature

Inadequate and inaccessible handwashing facilities

Inadequately cleaned or sanitized food contact surfaces

Wiping cloths not clean or properly stored or inadequate sanitizer

Low risk vermin infestation

Improper thawing methods

Food safety certificate or food handler card not available