Pizza My Heart

Official Wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s Notes

Employee beverage being stored in refrigerator under prep counter. Eggs being stored in walk-in were stored with RTE foods, when questioned about the storage, PIC indicated that the eggs were a personal item belonging to an employee. [CA] Personal food and beverages of employees shall be stored away from food storage and prep areas to prevent possible contamination. [COS] Personal items were moved to a designated area for employee belongings.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Toxic substances properly identified, stored, used

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

*MAJOR* Marinara sauce in deep gallon tub in under counter prep fridge measured 68F. Per PIC, marinara was taken out of the walk-in at 10:45am, 5 hours prior to inspection. No TPHC indicated. [CA] Potentially hazardous foods shall be held cold at or below 41F or held hot at or above 135F [COS] PIC voluntarily discarded marinara sauce. Agreed to portion replacement marinara sauce into smaller containers to better maintain temperature in prep fridge. *MINOR* Pepperoni and shredded mozzarella on left side of prep line measured 44F and 45F respectively. Both pans were overfilled and were overflowing the pans. Items measured under 41F at the bottom of the pan. Per PIC, pepperoni and mozzarella were moved from the walk-in to the prep counter less than an hour prior. [CA] Potentially hazardous foods shall be held cold at or below 41F or held hot at or above 135F [COS] PIC was instructed not to fill the pans as full so that entirety of contents stay below 41F.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Hot and cold water available

Inspector’s Notes

Hot water at prep sink measured at 95F. [CA] Hot water at prep sinks shall be supplied at a minimum temperature of 120F.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

On the interior of the office/storage room door, observed missing metal door bracket and use of duct tape to repair/seal the area. [CA] Ensure walls are properly finished to prevent possible harborage of vermin. Discontinue use of unapproved material such as duct tape for repair.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

At the pizza prep counter, on the shelving underneath the counter, measured pizza sauce at 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved container of pizza sauce to refrigeration to facilitate proper holding temperatures.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Warewash facilities: installed/maintained; test strips

Inspector’s Notes

Facility lacks sanitizer test strips for quaternary ammonia. [CA] Provide appropriate sanitizing test strips to accurately measure concentration of sanitizing solutions.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Hot and cold water available

Inspector’s Notes

**REPEAT VIOLATION** At the preparation sink, water temperature measured at a maximum of 95F. [CA] Hot water shall be supplied at a minimum of 120F (at handwashing sinks, a minimum of 100F).

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.