Rihana's Pizza and Wings

Inspector's notes

Observed no certified food manager on site at the time of inspection. 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. Consecutive repeat violation: 4th.

Inspector's notes

Observed build up of food debris and residue on dishes stored as clean at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. PIC was instructed to relocate all food-contact surfaces with food residue and debris to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta 53*F and cooked chicken wings 54*F in a glass door cold holding unit in the walk-in cooler. Also observed TCS items 46*F-51*F on ice in the top part of the cold table at the 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. Per PIC, pasta and chicken had been in the cold holding unit since the previous day and was discarded at the time of inspection. The TCS items in the prep table were put in less that 4 hours prior to the time of inspection and were submerged with ice at the time of inspection to rapidly cool to 41*F or less at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager onsite at the time of inspection. 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. Consecutive repeat violation: 3rd.

Inspector's notes

Observed no certified food manager onsite at the time of inspection. 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. Consecutive repeat violation: 3rd.

Inspector's notes

Observed test strips designed for a pool/spa at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide chlorine sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection by 4/16, can be verified through electronic means.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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

No Certified Food Protection Manager was present at the establishment during time of inspection. 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

Observed establishment to be using a non-continuous cooking procedure for chicken wings without pre-approved documentation. Per PIC, chicken wings are par-cooked, cooled and then fully cooked prior to service. Discussed with PIC that non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Reviewed requirements of written procedures; PIC was given handout. Please have written procedures for non-continuous cooking prior to re-inspection. Corrective Action: Correct prior to re-inspection on 07/07/2025.

Inspector's notes

Observed in steam table container of commercially processed meatballs at 95*F, measured internally with a probe thermometer. Additionally observed container of commercially processed tomato sauce at 125*F, measured internally with a probe thermometer. Per PIC, items were placed directly into hot holding units around 30 minutes prior. Had PIC reheat items in hot water bath to 135*F. Discussed with PIC ensuring items are reheated in water bath or grill prior to placing them in steam table, as steam table may not have capacity to rapidly reheat items to 135*F. Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.