VOCELLI PIZZA health score and inspection history

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Hot water temperature at handwashing sink located in the back next to prep sink at 80F.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.

Clean food contact surfaces of cooking and baking equipment at least every 24 hours.

Store food at least 6 inches above the floor./// Pizza sauce and flour in containers stored on the floor.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food./// Ice scoop stored on top of the ice machine.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.

3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables)./// Observed employee touching cooked chicken when coming out of the pizza oven.- COS chicken discarded.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or 4) if for immediate cooking, in the microwave./// Observed sauce and deli meat being thawed in a 3-compartment sink in a bowl in standing water.