NAPOLI PIZZA & PASTA

Cooked ground beef at 89-99F in walk-in. Food was cooked 6 hours prior, left on counter for 4 hours, then placed in walk-in. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool items like this in shallow pans, uncovered in fridge Tomato sauce at 67F in prep top. Learned that sauce was from can that was opened 1.5. hours prior and placed directly in prep top. Do not cool food in prep top. Cool using ice baths, ice wands.

Code CHSC 114002

Remove old equipment (Cadco oven, old grease trap, etc.). Multiple areas of downstairs storage room has no lighting, repair. Determine source of standing water under staircase and repair/clean-up. Seal all holes downstairs to prevent vermin . Seal holes/repair broken tiling behind 3 compartment sink to prevent vermin.

Code CHSC 114257

Unapproved floors, walls, ceilings downstairs. Liquor, cans of food and pizza boxes stored here. Will review if area needs to be upgraded.

Code CHSC 114268

Meat sauce at 111F on steam table. Sauce was reheated about 1 hour prior but it appears sauce was not reheated properly (everything on steam table was in temperature but this sauce). Reheat food to 165F to hot hold it. Sauce was reheated to 180F and placed back on prep top.

Code CHSC 114016

Buy a probe thermometer to measure temperatures.

Code CHSC 114159

No sanitizer detected in sanitizer buckets. 100ppm of chlorine required. Store wiping cloths here

Code CHSC 114185.1

Standing water at bottom of prep fridge. Clean

Code CHSC 114115.c

Dishwasher dispensing 10ppm of chlorine, requirement is 50ppm. Repair dishwasher and manually wash/rinse/sanitize dishes in 200ppm of quaternary ammonia (buy test strips to test sanitizer)

Code CHSC 114099.7

Sliced tomato at 48F in prep top stacked above prep top. Cold hold potentially hazardous food below 41F. Don't stack food above fill line in drop pan.

Code CHSC 113996

Hand sink in kitchen blocked at start of inspection with a pot of raw chicken. Observed employees wash hands in food prep sink. Keep hand sinks accessible at all times. Use hand sinks for hands and food prep sinks for food to prevent contamination.

Code CHSC 113953.1