Armand's Pizzeria

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SALAD COOLER AT THE FRONT PREP AREA TO BE IMPROPER AT 49.9F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL THE PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 44.1F TO 90.1F INSIDE SALAD SERVICE COOLER BEING OFFERED FOR SALE. HAM 46.8F, CHEESE 48.6F, PASTA 90.1F,CHICKEN 48.8F, MOZZARELLA STICKS 47.1F AND EGGS 44.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 8LBS WORTH $50.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN INSIDE OVEN ABOVE SALAD SERVICE COOLER AND INSIDE REACH IN COOLER BY THE 3 COMPARTMENT SINK....ALSO CLEAN RAILS OF REACH IN COOLER OF SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found food items not properly dated/labeled in walk in coolr, reach in cooler, must date and label food items in walk in cooler, reach in cooler.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Walk in cooler shelving/racks that had rust, peeling paint, shall be replaced, repaired.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of walk in cooler shelving/racks, reach in cooler shelving not clean need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment, not clean need detailed cleaning(corners), floors in rear storage areas under shelving not clean need detailed cleaning(corners).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in kitchen prep area not clean need detailed cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust canopy not clean, needs detailed cleaning, exhaust vents(ventilation)in kitchen prep area need cleaning. Exhaust fan in front bathroom in state of disrepair, shall be replaced/repaired.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Three compartment sink, deep fryer cabinet and storage cabinet not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor not cleaned in rear prep area. Instructed to detail clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Rubber coving missing in areas along wallbase. Instructed to install coving thats missing in areas.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Backflow device attached to utility sink leaking. Instructed to repair or replace device to prevent leak.