Pizzavola

Basic – Accumulation of black-like substance in the interior of the ice machine and ice machine door

Basic – Wiping cloth sanitizing solution stored on the floor

By triple sink Corrected On-Site

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

nTriple Sink (Chlorine 25ppm), operator drained triple sink and retested at Triple Sink (Chlorine 50ppm). Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nTested Dishwasher (Chlorine 00ppm), primed to get air bubbles out of line, retested at Dishwasher (Chlorine 50ppm) Corrected On-Site

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

nmotz cheese (44-49F – Cold Holding); sausage (51F – Cold Holding), stocked cooler this morning, suggest rapid chill. Operator did rapid chill in freezer on sausage and added motz cheese to time planCorrective Action Taken Corrective Action Taken

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

Cutting board on cookline unit stained nnCan opener blade left over food debris Corrected on site

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

New server and new cook Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Stuff shells and lasagna not dated in cookline unit Corrected On-Site