LITTLE SICILY
5611 SIX MILE COMMERCIAL CT #3
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 11/22/2024
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Soda bottles and oil stored on floor in dry storage. Operator moved off of ground. **Corrected On-Site**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher rinsing and drying dishware. Spoke with manager and provided dishwashing handout, operator had employee properly wash, rinse, sanitize and air dry dishes washed incorrectly. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat cooked sausage, middle reach-in cooler cook line. Operator placed on bottom shelf for prop storage. **Corrected On-Site**
- 03F-02-5: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. Mozzarella on pizza make table no time mark, per operator removed from refrigerator 1 hour prior to. Operator wrote time on container.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method. In pizza reach-in cooler, observed cooked chicken and cooked beef cooling in thick, plastic, covered container. Operator uncovered, spread thin for proper cooling. **Corrected On-Site** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in middle of kitchen soiled with food debris.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked eggplant per operator made yesterday, no date mark in middle cook line reach-in cooler. Operator place date stickers on both. **Corrected On-Site**
Food safety inspection conducted on 11/22/2024 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 8/9/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the chute of the ice machine for customer self service. **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In spices above slicer, 6 no handle portion cups used as scoops.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in cooler and reach-in cooler under beer taps heavily soiled.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator. See stop sale.
- 09-01-4: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. Observed server touch ready to eat pizza with bare hands when serving to table. Spoke with operator regarding glove or utensil use to avoid bare hand contact with ready to eat foods.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler black plastic garbage bags in direct contact with pizza dough. Operator removed bags and rewrapped in food grade plastic wrap. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator, in large, covered plastic container.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade attached to back prep counter.
Food safety inspection conducted on 8/9/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).