Crust Simply Italian

Inspector's notes

Observed unit in the front of the cook line with ambient temperature measured via min/max thermometer of 54°F. Internal temperature of ricotta: 48°F. Other TCS foods present in the unit include tiramisu, butter cakes, feta cheese. Person in charge (PIC) ascertained the cooler was checked as working within the last 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards with excessive cuts and discoloration. Informed person in charge (PIC) that food contact surfaces should be smooth and easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed on the facility menu, these do not require consumer advisory asterisk and or advisory. PIC removed items for the current menu that will not not require asterisk usage the following items are coming from Shamrock frozen: Roasted mussels, bacon wrapped shrimp, Fried Calamari, added to salads, chicken and shrimp, Lobster Ravioli, Clams sauce for linguine, and finally in the pizza section of menu Palermo pizza and has fully cooked chicken on it. On the menu offerings Shamrock frozen salmon is the only item on the menu that is allowed to be cooked to order. Corrective Action: Master menu has been corrected for the facility. Corrective Action: Corrected at time of inspection the menu.

Inspector's notes

Mechanical warewashing machines behind bar, and in back area both measured 0 ppm available chlorine while in use and after multiple cycles. Service call was placed at time and units will not be used until they have been serviced. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Marinara sauce in steam table on dining room side of service counter measured 115 degrees F. Item was reheated at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Handsink near walk-in cooler was being used to store soiled utensils and equipment during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine behind bar in speakeasy measured 0 ppm available chlorine after multiple cycles during inspection. Service call was placed at time and machine will not be used until it is serviced. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have a fly proof waste receptacle on patio, bin was ordered at time. Please ensure all dog waste is disposed of in a fly tight waste bin which is stored outside of the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pickled onions in a deep container in the walk-in cooler, just made per PIC, and at 118*F. Observed garlic knots with pepperoni and sausage sitting on a cooling rack at room temperature near the pizza station, with an internal temperature of 86*F, and made one hour prior per PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The PIC had the pickled onions placed into a shallow pan of 4 inches or less and the garlic knots were placed into the walk-in to continue the cooling process. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing Observed in a reach in cold holding unit at the cook line, salmon in packaging that states to remove the fish completely from the package prior to thawing. PIC had the fish removed from the packaging. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed build-up occurring on the floor/walls in the walk in cooler. Please increase deep cleaning frequencies to prevent build-up. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected......Exterior doors and large roll-up doors propped open without insect exclusion devices installed. Maintain the doors closed. Correct By: Correct Prior To Next Routine Inspection