Villa Pizza

Inspector's notes

No hand soap available for hand washing sink next to prep table. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed cooked pasta salad with no date mark, cut watermelon with no date mark, and cooked pasta sauce with no date mark. PIC stated pasta salad prepared 3 days prior and watermelon and sauce prepared 2 days prior. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the front of house cold table, observed medium metal pan of sausage, large metal pan of pepperoni, large metal pan of cheese, large pan of pizza sauce, small pan of ham, small pan of diced tomatoes, small pan of feta with an internal temperature range of 45-47 degrees F. Person in charge (PIC) stated items were placed in cold table at opening less than 4 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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

In the reach in under the front of house pizza cold table, observed a large plastic container of pizza sauce with prepared date mark of 02-06. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from hand washing sink next to prep table. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks and purse stored above and racks of food available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. No soap at the hand washing sink by the prep table. Manager provided. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

Inspector's notes

Corrective Action: Corrected at time of inspection. TCS fresh garlic in oil in bowls and on bread held without discard time. Manager determined discard time and marked items. 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.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 1. Per owner, the facility is not using the water to fill up the hot wells. Please disconnect the water pipe. Cap off the un-use water connection and provide pictures of correction. Otherwise provide a reduced pressure zone (RPZ) assembly at the water connection of the bottom filled hot water for the steam table. Provide a drain cup for the vent port of the backflow preventer. Drainpipe must be rigid and indirectly discharge to the nearest floor sink with minimum 1" air gap from the finished floor. 2. Certify all testable devices and provide report.

Inspector's notes

Corrective Action: Correct prior to re-inspection. 1. Noted the ovens are missing knobs. Please replace. 2. The condenser unit of the walk-in freezer is not working. The freezer's door was removed and use as part of the walk-in cooler. However, temperature in this area is measured at 45*F. The establishment can store whole fruit / vegetables but not cut /cooked / prepped foods. 3. Noted the floor of the walk-in unit has a lot of gouges. Please refinish when able. 4. Caulk and seal all gaps, cracks and penetrations throughout. This includes inside the walk-in units and under the hood. 5. Replace the cutting board at the pizza prep table.