Pepperoni Grill

Basic – Stored food not covered.n-Observed an uncovered container with cooked eggplant stored in walk-in cooler. Operator covered. Corrected On-Site

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic – Uncovered food stored near sink exposed to splash.n-Observed container with garlic in butter stored next to hand wash sink exposed to cross contamination. Operator relocate. Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food.n-Observed several cases with unwashed produces stored over containers with marinara sauce in walk-in cooler.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.n-Observed a wet wiping cloth at front line not stored in sanitizer solution between uses. Operator place cloth in sanitizer container. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n-Observed sausage cold held at 44 degrees Fahrenheit in cookline cooker. Per operator, sausage transfer to unit 30 minutes prior to the inspection. Operator placed ice pack on item for quick chill. Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. n-Observed at 2:45 p.m. no time mark on fresh garlic in butter held using time as a public health control. Operator determined that item was prepared 30 minutes prior to the inspection. Operator correctly time marked item. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n-Observed accumulation of black substance buildup on cutting boards in dishwashing area.