Tony Pepperoni

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

Soiled exterior of equipment including handles to coolers. nSoiled wire shelf by make table. Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Dusty ceiling vents in kitchen.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.n(Time Temperature Controlled for safety foods not being held at safe temperatures of 41° or below. n Per Person In Charge , made about 30 mins before. nricotta 56° . Cooked chicken at 55°. Ham at 59°. Cut tomato at 55°, slaw at 57°) Warning

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee drink container above restaurant food in cooler. Moved by manager. Corrected On-Site

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

Employee personal belongings by Single Service items at frontline. Moved by manager. Corrected On-Site Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Tongs over oven handle

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

55°, slaw at 57° ( placed yesterday). In make table/Reach in cooler Warning

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

Garlic In oil at 74° on prep counter. Per Person In Charge , made about 30 mins before. nricotta 56° . Cooked chicken at 55°. Ham at 59°. Cut tomato at 55°, slaw at 57° ( placed yesterday). nPlaced on Time Temperature controled for safety by manager. Corrective Action Taken Warning

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. nNo time mark on about 6 pizzas Made about 30 mins ago. nMarked by manager. Corrected On-Site Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Meatballs at 115° in steam well. Reheated to 175°. nPlaced about 30 mins before. Corrective Action Taken Warning

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

Soiled cutting board at make table opposite grill.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Missing paper towels at dispenser at Hand wash sink.

Intermediate – Nonfood-grade basting brush used in food

Metal banded brush in garlic in oil. nBrush discarded. Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled chemical bottle at frontline. Marked by manager. Corrected On-Site