ALL ORIGINAL PIZZERIA health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. //Clean interior and exterior of all RI coolers to remove heavy residue and food debris.

Clean restroom exhaust vent cover.//Clean restroom exhaust vent cover to remove dust accumulation.

(A)(2) Maintain TCS food at 41 F or below.//Ensure Salami (49 F), Canadian bacon (47 F), meatballs (59 F), shredded cheese (52 F), sliced cheese (51 F), Pepperoni (52 F), shredded ham (47 F), steak (48 F), sliced turkey (48 F), beef (69 F) and diced tomatoes (49 F) are held at 41 F or below at top and bottom of make table coolers.-COS, PIC voluntarily discarded items.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors, walls, and ceilings to maintain cleanliness.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. //Several flies throughout facility.

Clean restroom exhaust vent cover.//Clean restroom exhaust vent cover to remove dust accumulation.

Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units.//Provide thermometers for all RI coolers, RI freezers, and make tables.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair damaged ceiling tile above cooking oven and prep table.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean exterior and interior of all RI coolers and freezers to remove heavy residue.

Designate a person to be in charge and present for each shift during all hours of operation.//Provide a designated person in charge at all hours of operation.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. ///Clean interior bottom of all RI coolers to remove food debris.///Clean exterior of RI coolers to remove food debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Clean floors, walls, and ceilings throughout FSE to remove soil and grease buildup./// Clean ceiling vent covers to remove dust accumulation.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Repair damaged gaskets on all bottom RI coolers under make table, and all stand-alone RI coolers.

Clean restroom exhaust vent cover.//Clean the restroom exhaust vent cover to remove dust accumulation.

Keep dumpster doors and lids closed.//Side doors open on dumpster.