Il Bosco Pizza

Inspector's notes

***Second Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In kitchen, observed several employees wash hands <10 seconds. Instructed all employees on proper handwashing. Employees rewashed hands using the correct procedures. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

No handwashing soap at bar handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed no chlorine sanitizer after the final rinse of the in-use mechanical dishwasher due to an empty sanitizer supply jug. The chlorine sanitizer supply was replaced, machine primed and 50-100ppm chlorine concentration restored. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, observed three spray bottles labeled sanitizer with quaternary ammonium concentration over 500ppm. Per label instructions, this sanitizer should be diluted to 200-400ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Advised staff to prepare the sanitizer in a sink and fill the spray bottles from there. Bottles were emptied at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, observed worker towel drying glassware from the mechanical dishwasher. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wrapped, unfolded pizza boxes on the floor in the kitchen. Store at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the in-use mechanical dishwasher in the bar, observed no detergent in the supply jug. Detergent properly dispensed after replacing the supply jug and priming the machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler, observed all TCS food like cheese, tomato sauce, cooked meat, etc was observed at 43-44F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Per manager, the food was verified having the correct temperature earlier and went out of temperature when a delivery occurred two hours prior. Inspector was unable to obtain an accurate ambient air temperature of the unit because the adjoining freezer door was propped open. Staff relocated TCS foods to other available refrigeration units. Repair cold holding equipment in a manner that it is capable of maintaining TCS foods at 41°F or below. (Possibly adjust the thermostat or install an air curtain on the door if needed.) Corrective Action: Correct prior to re-inspection.

Inspector's notes

No single use towels available at handwash sink in the bar. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, observed two unlabeled spray bottles filled with blue solutions. Bottles were labeled with the chemical common name (table cleaner) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler 48F with ice buildup on the backside of the evaporator. TCS food was observed within approved temperatures. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Staff relocated TCS foods to other available refrigeration units. Repair cold holding equipment such that it is capable of maintaining TCS foods at 41°F or below. The PIC immediately scheduled repair service for the walk-in cooler. Email proof of corrective action to inspector. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Facility uses chlorine and quaternary ammonium sanitizer solutions; however test strips were not available. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Email proof of corrective action to inspector. Corrective Action: Correct prior to re-inspection.

Core-4-202.16, C: Nonfood-Contact Surfaces 1) Sand and seal exterior of pizza oven so it is smooth, non-absorbent, and easy to clean. Seal to the point that exterior beads water. Correct By: Correct Prior To Next Routine Inspection