Basic – Employee eating while preparing food

Employee had drink on prep table, employee discarded drink Corrected On-Site

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

Employees had personal items stored on pizza boxes underneath counter .

Basic – Food stored on floor

Sauce and oil boxes/bins on floor.

Basic – No copy of latest inspection report available.

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

Vent hood over cooking area had buildup of grease and grime:

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee had bare hand contact with reheated pizza to send to customer. Spoke with employee about bare hand contact.

High Priority – Nonfood-grade bags used in direct contact with food

nStoring cooked bread in non food grade bag

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nChicken over arugula in reach in cooler.

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

nshell eggs (49F – Cold Holding); ricotta cheese (51F – Cold Holding); garlic in oil (46F – Cold Holding); anchovies (47-53F – Cold Holding) food items are stored in reach in cooler. Per employee food items were 41F or below when opening today. Ambient temperature of cooler 39.2F. Employee put in bottom of cooler to cool. Warning