ANGELO'S PIZZERIA & RISTORANTE II
2492 N ESSEX AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl without handle stored down inside bin of salt near walk-in cooler. Manager removed brown from bin during this inspection. **Corrected On-Site**
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Cloth tool bag stored on prep table at kitchen entrance above co gainers of oil. Manager removed tool bag from table during this inspection. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bin of salt missing label on shelf near walk-in cooler. Manager added proper label to salt during this inspection. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pizza sauce (51F - Cold Holding). Employee stated the pizza sauce is made in-house and was placed into the make-table at 11am from another cooler. Inspector had employee place the pizza sauce in a freezer to rapidly cool to 41F. Follow-up: pizza sauce (51F 2:30, 50F 3:10 - Cooling). Pizza sauce unable to cool to 41F before it has been in the danger zone for 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at front counter: pizza sauce (51F - Cold Holding). Employee stated the pizza sauce is made in-house and was placed into the make-table at 11am from another cooler. Inspector had employee place the pizza sauce in a freezer to rapidly cool to 41F. Follow-up: pizza sauce (51F 2:30, 50F 3:10 - Cooling). Pizza sauce unable to cool to 41F before it has been in the danger zone for 4 hours, stop sale issued. **Corrective Action Taken**
- 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. Pizza at front counter missing time mark. Employee stated the pizza was made at 11:30 and added proper time mark. **Corrected On-Site**
- 16-40-4:Intermediate - No temperature measuring device provided on dishmachine. No thermometer available for testing high temp dish machine.
Food safety inspection conducted on 12/17/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).