La Famiglia Pizza & Pasta

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut lettuce filled to the rim in the top of the salad cold table at 47*F internally, shredded cheese and ground beef filled to the rim in the pizza make cold table at 45*F and 48*F internally. Manager stated items had been held as such less than two hours.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks stored on prep tables.

Inspector's notes

Corrective Action: Corrected at time of inspection. Meat/cheese bundles wrapped in plastic and stacked above the rim in a pan in the top of the cold table at 53-55*F internally. Employee stated they had been held as such for more than two hours. Embargoed, PIC discarded.

Inspector's notes

Observed an employee's cell phone and water bottle on the cutting board across from the stoves. The water bottle had a screw top lid. Discussed with person in charge (PIC) that all employees' drinks need a lid and a straw and need to be in a designated area, away from food prep areas, to reduce risk of contamination. Also discussed that cell phones shall not be kept in an area that can contaminate a food prep surface or area. PIC moved employee consumables and cell phone to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic container in the hand sink near the stoves. Also observed a large strainer in the hand sink next to the 3-compartment sink. Also observed large trash cans blocking the hand sink next to the 3-compartment sink. Discussed with person in charge (PIC) that all hand sinks need to be clear and easily accessible for hand washing at all times to reduce risk of contamination from hands. PIC moved all items in and around hand sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. ***A pattern of non-compliance is observed for this violation, 1st consecutive.

Inspector's notes

Observed that there were no written procedures for pizza being held as time as a control for safety. Discussed with person in charge (PIC) that all foods held as time as a control shall have a procedure so that all employees understand what is being held out of temperature and for how long. Also discussed creating a log to keep track of when each food item is put out and when that food is discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection. ***A pattern of non-compliance is observed for this violation, 1st consecutive. ***Re-inspection scheduled for 06/16/2025.

Inspector's notes

Observed a condiment bottle with dish soap in it at the ware washing station. There was no label on the bottle. Discussed with person in charge (PIC) that all chemicals and cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write a label at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a trash can blocking access to the handwash sink near the 3-compartment sink in the back. Discussed with person in charge (PIC) that all hand washing sinks need to be easily accessible at all times to encourage regular, proper hand washing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold-holding unit for salads, out of temperature range. The top of the unit measured 42*F-44*F for cut lettuce, cheese, cut tomatoes, sliced cucumber, and deli meat using probe thermometer. The bottom of the unit measured 47.1*F using the min/max thermometer that was left in unit for 10-minutes. The person in charge (PIC) stated that the food was placed in there within a couple of hours. The PIC moved the food to the nearby walk-in cooler while the salad cold-holding unit is being repaired. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza being held as time as a control. The person in charge (PIC) did not have a procedure to show inspector. PIC shall type up a procedure if pizza is held using time as a control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures. Corrective Action: Corrected at time of inspection.