Arte Pizza

The inspector came back and found the problems fixed.

Problems were found that had to be fixed. The inspector will come back to check.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed four (4) dead roaches on floor behind pizza oven. Also, observed five (5) dead roaches in cabinet under handwash sink in dish area. Also, observed three (3) dead roaches on floor under dish machine. Manager cleaned all dead roaches up and discarded.

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

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. At callback, no live flying insects observed in establishment.
  • Basic: Dead roaches on premises. At callback, observed one (1) dead roach on shelf of front cook line near microwave. Also, observed eight (8) dead roaches behind pizza oven on front cook line. Also, observed one (1) dead roach on spray foam in small back room behind bathroom. Also, observed one (1) dead roach under shelf next to reach in freezer in back room.
  • High priority: Roach activity present as evidenced by live roaches found. At callback, observed one (1) live roach in small hole on side of cabinet under handwash sink at front cook line. Also, observed one (1) live roaches in hallway near employee restroom. Also, observed two (2) live roaches on blue shelves in dish area.
  • High priority: Roach excrement and/or droppings present. At callback, observed approximately 30 roach droppings near plug on front cook line. Also, observed approximately 60 roach droppings on underside of trim behind pizza cooler on front cook line. Also, observed approximately 30 droppings on wall left of salad reach in cooler on front cook line. Also, observed one (1) egg casings on electrical plug in small back room off of bathroom. Also, observed three (3) egg casings on blue shelves in dish area.

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.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In flip top reach in cooler at front cook line, fresh mozzarella (45°F - Cold Holding); shredded mozzarella (47°F - Cold Holding). Operator stated shredded cheese was out for orders then put back into cooler. Fresh mozzarella is stocked to high in pan. Operator had employee removed some from pan.
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, box of unwashed tomatoes above prepped pico. Operator moved tomatoes to bottom shelf.
• Dishwashing facilities and test kits
  • Intermediate: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Two packs of quaternary test strips expired June 1 2025.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting boards at front cook line stained black. Also, top
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top microwave on front cook line soiled with food debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers at front cook line and wine cooler in back kitchen soiled with food debris.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate soiled with black mold-like substance.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris. Also, around nozzles of drink machine in server area soiled with mold-like substance. Also, multiple portable fans in establishment soiled with dust.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed three (3) live flying insects near handwash sink at server area.
  • Basic: Dead roaches on premises. Observed one (1) dead roach under piece of tape along back wall of shelf with microwave on cook line. Also, observed one (1) dead roach under bottom microwave at front cook line. Also, observed one (1) dead roach under handwash sink at front cook line. Also, observed one (1) dead roach under handwash sink next to ice machine. Also, observed one (1) dead roach on wall behind ice machine. Also, observed one egg sac on electrical box behind top microwave on cook line. Also, observed approximately twenty (20) egg sacs on floor pizza both pizza ovens at front cook line. Also, observed one (1) egg sac on floor of room behind back public bathroom. Also, observed six (6) egg sacs on blue shelves in dish area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one (1) live roach in covered sink at front cook line. Also, observed one (1) live roach in small room off of public back bathroom. Also, observed four (4) live roaches on blue shelves in dish area. Also, observed one (1) live on wall behind prep table in dish area. Also, observed one (1) live in cabinet under handwash sink in dish area.
  • High priority: Roach excrement and/or droppings present. Observed approximately 35 roach droppings near plug at handwash sink at front cook line. Also, observed approximately 50 roach droppings on wall to left side of salad cooler on front cook line. Also, observed one egg sac on electrical box behind top microwave on cook line. Also, observed approximately twenty (20) egg sacs on floor pizza both pizza ovens at front cook line. Also, observed one (1) egg sac on floor of room behind back public bathroom. Also, observed six (6) egg sacs on blue shelves in dish area.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Jug of fry oil stored next to dish chemicals on bottom shelf of back prep table. Operator moved oil.