Amelio's Pizza & Wings

Inspector's notes

*4th repeat* Observed open top fridge directly next to fryers on the top section holding shredded cheese, pico de gallo, red salsa, and green salsa 45-51*f degrees. Also observed pizza open top cold table holding pizza sauce and cubed sausage at 48*f degrees per manager on duty items were in their respective locations for less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

*3rd repeat* Observed back of establishment main cookline open tops holding sliced ham, cheese, turkey, pepperoni 45-46*f over filled. Bottom of same fridge cut lettuce, meatballs, heavy cream, and blue cheese 48*f degrees. Per PIC all items had been inside fridge less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed Time Temperature Control for Safety (TCS) foods cold holding above 41°F in the prep table behind the cash register. The prep table measured 47.6°F on the min/max. The Person in Charge (PIC) stated they had had the unit serviced twice since the last inspection. The PIC also stated they took temperatures of the TCS foods showing temperatures below 41°F approximately an hour and a half before EHS measurement. Staff to continually verify cold holding units are maintaining temperatures below 41°F before loading TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. DO NOT use the prep table to store TCS foods until the unit can maintain food temperatures at or below 41°F. A reinspection of the unit will be conducted in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked ready-for-service beans (112-122°F) hot holding below 135°F in the hot holding unit. All other hot items in the hot holder were above 135°F. Alerted the manager, who reheated the beans to 165°F on the stove before returning them to the hot holding unit. Discussed hot holding and reheating requirements with staff. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed various meats (50-54°F) , cheeses (52-53°F), and pizza sauce (50°F) cold holding above 41°F in the prep table behind the cash register. The prep table measured 47.6°F on the min/max after several attempts while EHS was onsite. Staff stated that the unit had been unplugged the previous night by the cleaning crew and was plugged in again this morning when they arrived. All foods have been placed in the unit less than 2 hours before temperature measurement. All TCS foods improperly cold held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods must be maintained at 41°F or below. Staff to verify cold holding units are maintaining temperatures below 41°F before loading TCS foods. Discussed proper cold holding with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Time Temperature Control for Safety (TCS) foods cold holding above 41°F in the prep table behind the cash register. The prep table measured 47.6°F on the min/max after several attempts while EHS was onsite. Staff stated that the unit had been unplugged the previous night by the cleaning crew and was plugged in again this morning when they arrived. Staff to verify cold holding units are maintaining temperatures below 41°F before loading TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection of the unit will be conducted in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed pizza sauce, italian sausage, pepperoni, and shredded cheddar cheese in cooler behind register between 45 and 55 F. Person in charge stated that the ingredients had been in the cooler for at least four hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Person in charge discarded improperly cold held foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking mop sink faucet head. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.