Bros Pizza

Basic – Bowl or other container with no handle used to dispense food

Bowl stored inside a container of yeast in reach-in cooler across from 3 compartment sink

Operator removed bowl. Corrected On-Site

Basic – Buildup of food debris/soil residue on equipment door handles

Door handles on stand-alone reach-in cooler.

Basic – Carbon dioxide/helium tanks not adequately secured

C02 tank stored at hand wash sink.

Basic – Ceiling tile missing

Missing in rear of kitchen.

Basic – Cutting board has cut marks and is no longer cleanable

Cutting boards in kitchen.

Basic – Damaged/spoiled/recalled food not properly segregated

n#10 can of diced olives commingling on rack in kitchen

Operator segregated can. Corrective Action Taken

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Keys stored on top of table next to meat slicer.

Basic – Equipment in poor repair

Reach-in cooler at front counter leaking water, door handle broken, vent covers missing.

Basic – Floor soiled/has accumulation of debris

Floors in kitchen.

Basic – Floor tiles missing and/or in disrepair

Floor tiles in kitchen area.

Basic – Food stored on floor

Bag of sugar stored on floor

Operator stored sugar on pallet

Red pepper flakes stored on floor n5 gallons of cooking oil stored on floor uuderneath pizza oven.Corrected On-Site Corrected On-Site**

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Lights in prep and dish area not shielded.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

nGaskets on reach-in cooler at front counter

Gaskets on stand-alone reach-in cooler.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in coolers at front counter.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Sanitizer bucket stored on prep table

Operator removed sanitizer bucket. Corrected On-Site

Basic – Soiled dry wiping cloth in use

Soiled dry wiping cloths stored on prep table

Operator removed cloths and stored in dirty linen basket. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet wiping cloths stored on top of hand wash faucet.

Basic – Working containers of food removed from original container not identified by common name

Yeast removed from original container not identified. Red squeeze bottle not identified by common name.Repeat ViolationnOperator labeled bottle. Corrected On-Site Repeat Violation

High Priority – Dented/rusted cans present. See stop sale.n#10 can of diced olives.

High Priority – Operating with an expired Division of Hotels and Restaurants license

Establishment displaying expired license. 02/01/2023

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nFront counter at 2:20pmnnsliced tomatoes (51F – Cold Holding); raw Italian ground sausage (51F – Cold Holding)nnsausage (46F – Cold Holding)nnricotta cheese (45F – Cold Holding); cooked pasta (45F – Cold Holding)nngoat cheese (46F – Cold Holding)nnRe temp at 3:20nSliced tomatoes 41fnRaw Italian sausage 41fnButter 59fnGoat cheese 42fnRicotta cheese 43fnCooked pasta 42fnOperator discarded butter. Corrected On-Site Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed operator cleanup plan.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

nFloor mixer used more than 24 hours ago.

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink across from 3 compartment sink blocked with dough tray and trash can

Operator removed items from blocking sink. Corrected On-Site Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Operator has no proof of recently hired employee employee health responsibility

Employee signed employee health reporting responsibility. Corrected On-Site

Intermediate – Non-pitting surface rust on food-contact equipment

nBottom shelf's on prep tables.