Milano’s Pizzas

Basic – Employee with no hair restraint while engaging in food preparation in pizza station. Operator put hat on Corrected On-Site

Basic – Floor soiled/has accumulation of debris under 3 compartment sink in kitchen.

Basic – Pots and pans above 3 compartment sink soiled with dust above 3 compartment sink in kitchen.

Basic – Wall soiled with accumulated dust above 3 compartment sink in kitchen.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator eating lunch next to dining room , then put on gloves and removed cooked pizza from oven and sliced without washing hands. Informed manager, operator washed hands and put gloves on. Corrected On-Site

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

nGarlic in oil 70F ambient temperature , Pizza Sauce ; (58F – Cold Holding) held on top prep table under 4 hours ago at front counter under no temperature control for food safety. Suggested using TPHC, Operator moved foods to reach in cooler to quick chill

Operator stated foods made today and were removed from cooler earlier for order.

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 procedures to manager

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. One new employee hired, no reporting agreement provided. Emailed reporting agreement form to manager.