Eleventh Street Pizza

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Intermediate: Non-pitting surface rust on food-contact equipment.
• Single-service items
  • Basic: Single-service articles improperly stored.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across oven with ambient temp of 55°F; the following TCS foods stored inside for more than 4 hours: mozzarella cheese (54°F - Cold Holding); roasted onions (58°F - Cold Holding); mushrooms roasted (72°F - Cold Holding); Alfredo sauce (70°F - Cold Holding); roasted garlic (55°F - Cold Holding).
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed 20 + live flies in kitchen area under prep table in bags of red onions.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed reach in across oven with ambient temp of 55°F; the following TCS foods stored inside for more than 4 hours: mozzarella cheese (54°F - Cold Holding); roasted onions (58°F - Cold Holding); mushrooms roasted (72°F - Cold Holding); Alfredo sauce (70°F - Cold Holding); roasted garlic (55°F - Cold Holding).
• Food protection and cross-contamination
  • Basic: Food stored on floor. Observed sugar on floor in back of kitchen.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled.
  • Intermediate: Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed pizza boxes on floor at front counter.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter; no breaker.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 20 + live flies in kitchen area under prep table in bags of red onions. Observed 2 live flies at front counter near beer tap.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
  • Basic: Floor soiled/has accumulation of debris. Observed near pizza mixer.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed surface cleaner on prep table next to slicer.