Little Ray's Pizzeria

Inspector's notes

Observed a large sheet pan of chicken wings, cooked 45 minutes prior, cooling in prep table without the capacity to maintain cold temperatures while cooling large quantities of hot food. Other TCS foods (ex., ranch dressing, mayo, and cannoli cream filling) within the prep table had risen above 41°F as a result. Alerted the person in charge, who moved all foods into the walk-in at the time of inspection. Discussed the importance of keeping in mind the cooling capacity of the equipment used in cooling and general cooling practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cove base peeling away from the wall underneath the prep sink. Alerted staff who plan to reattach the cove base. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy black char build-up on the bottom and sides of the baking sheets. Alerted the manager who stated they would deep clean them tonight. PIC relocated all baking sheets to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishwasher with chlorine sanitizer measuring at 25 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted and plans to use the 3- compartment sink to sanitize dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. A reinspection on the dishwasher will be conducted in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed single-portioned cooked noodles cooling underneath the prep table tightly wrapped in cellophane wrap. Staff stated the noodles had been at 10 this morning (see embargo). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Discussed cooling practices with staff and shared guidance information. Noodles to fully cool prior to being wrapped and placed in the prep table. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ranch (50°F), blue cheese (52°F), and tiramisu (52°F) in a prep table above 41°F. The prep table measured at 48.7°F with the min/max thermometer. All thermometers were calibrated onsite with staff. Anything in the prep table for less than 4-hour were moved to alternative refrigeration and all items in the unit for more than 4 hours were embargoed. EHS observed a large ice crystal building in the bottom of the cold holding unit. Discussed routinely defrosting the unit (without food in it) to avoid ice crystal build. If the unit is still not able to maintain at or below 41°F then further maintenance will be needed. No TCS items are to be stored in the prep table until it is able to maintain at or below 41°F. discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in a prep table above 41°F. The prep table measured at 48.7°F with the min/max. All TCS foods were moved to alternative refrigeration or discarded. EHS observed a large ice crystal building in the bottom of the cold holding unit. Discussed routinely defrosting the unit (without food in it) to avoid ice crystal build. If the unit is still not able to maintain at or below 41°F then further maintenance will be needed. No TCS items are to be stored in the prep table until it can maintain at or below 41°F. discussed cold holding requirements with staff. Corrective Action: Correct prior to re-inspection.