Dough Boy Pizzeria & Ristorante

Inspector's notes

Observed parmesan cheese stored at room temperature; measured 56-65'F. PIC stated cheese had been out for longer than 4 hours. Discussed with PIC the use time as a control for food item to fit establishment's operations and needs. All TCS foods improperly cold held were discarded by PIC at 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoop with handle in contact with shredded cheese in tabletop prep cooler. Observed cups with no handles being used for scooping cooked chicken. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager present on-site at 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.