Enzo's Italian Kitchen

Inspector's notes

Observed packaged raw ground beef stored above provolone cheese, cured salami, and cooked ham in main walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 55-gallon trash can with lid filled with house made cooked tomato pizza sauce in main walk-in cooler. At 2:15 pm, internal temp was 55*F. At 3:06 pm, the internal temp was 54-55*F. Person in Charge (PIC) stated that the tomato sauce had been prepared and placed in the walk-in cooler around midday yesterday (8/4/2026). House made cooked tomato pizza sauce was disposed of by PIC (See Embargo form). 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. Discussed with PIC alternative methods of storing tomato sauce to properly cool it from room temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in main walk-in cooler, two sandwich reach-in coolers, and stand-alone cooler next to the freezer without datemarking. Person in Charge and other employees assisted with determining date marks for all TCS foods. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection, including sliced ham (7/29/26), provolone cheese (7/29/26), cut tomatoes (7/26/26), and cooked meatballs (7/29/26). All RTE/TCS foods were properly date marked at the time of inspection, including cooked chicken, cooked pasta, ricotta cheese, feta cheese, and cooked eggplant (7/31/26-8/4/26). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 55-gallon trash can with lid filled with house made cooked tomato pizza sauce in main walk-in cooler. At 2:15 pm, internal temp was 55*F. At 3:06 pm, the internal temp was 54-55*F. Person in Charge (PIC) stated that the tomato sauce had been prepared and placed in the walk-in cooler around midday yesterday (8/4/2026). House made cooked tomato pizza sauce was disposed of by PIC (See Embargo form). 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. Discussed with PIC alternative methods of storing tomato sauce to properly cool it from room temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed West lobby door propped open by exterior concrete and not fully closed. Observed West delivery door near Manager's office with an improper seal creating a gap between the door and doorframe. Informed Person in Charge that exterior doors must be properly sealed to prevent pests inside the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter (dust) accumulated on the air condenser unit in the main walk-in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee protein shake and bottled water in walk-in cooler above food items. Observed employee meal in a to-go container in the cooler near the freezer above RTE cheesecake. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Discussed with Person in Charge that employee personal items, food and drinks need to be stored on the bottom shelf and away from consumer food items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hot water availability at time of inspection in employee handwash sink near the cook line. Max temp reading 68°F. After alerting the owner he explained that he turned off the hot water due to a leak on the faucet when the hot water was turned on. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. PIC was able to turn on hot water reaching temperatures of 110°F+. Repair sink so hot water is maintained in good repair at the faucet. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cookline open top unit holding pepperoni, sausage, lettuce, tomatoes, and mushrooms (items for both E&D permit and production permit) with internal temperatures of 51°F. The ambient temperature of the unit was 51'F as well. Per PIC all these items were prepped and put in the unit 30 minutes ago. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Please refrain from using this unit to cold hold TCS foods until serviced to cold hold at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hot water is available in employee handwash sink in cook line. Repair. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No written policy for cleaning vomit is available in the establishment. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Email the department policies. Corrective Action: Corrected at time of inspection.

Core-3-304. , C: In-Use Utensils, Between-Use Storage In-use utensils (tongs and spoons) stored inside the water at 70 degrees F are stored at room temperature on the table next to the grill. The manager was advised to keep utensils at a hot temperature above 135 degrees F on the grill. Utensils were washed and stored in hot water on the grill. Correct By: Corrected At Time Of Inspection