Lito's Pizzeria

Inspector's notes

Repeat violation: 3rd. Observed prep cooler with minimum ambient air temperature of 46 °F as measured with min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on Friday, August 28th, 2026.

Inspector's notes

Repeat violation: 2nd. Observed prep cooler with minimum ambient air temperature of 51 °F as measured with min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on Monday, August 17th, 2026.

Inspector's notes

Observed cooked deli meats, tomato sauce, and shredded cheese in prep cooler at 49-59 °F. 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. Foods had been placed in cooler two days prior as per person in charge. All TCS foods improperly cold held were discarded by person in charge at time of inspection.

Inspector's notes

Observed tomato sauce and cooked pasta in walk-in cooler with no date markings. Foods had been prepared three days prior as per person in charge. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day they were 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

Observed prep cooler with minimum ambient air temperature of 55 °F as measured with min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on Friday, August 7th, 2026.

Inspector's notes

Observed accumulation of grease and food debris behind and beneath fryers and grill in kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomato sauce and cooked sliced beef in coolers with no date marks. Person in charge stated that foods had been opened or prepared one to three days prior. Ready-to-eat, time/temperature control for safety (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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can and bottle of pesticide spray in establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Person in charge removed pest control chemicals from premises at time of inspection.