VENICCI PIZZA

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING RACKS. MUST STORE INVERTED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW PREVENTION DEVICES FOR ICE MACHINE AND SODA MACHINE WATERLINE. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE COOK LINE PIZZA PREP COOLER HOLDING AT IMPROPER AMBIENT TEMPERATURE OF 44-54 DEGREES WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE COOK LINE PIZZA PREP COOLER: CHEESE, 47-49 DEGREES; SAUSAGE, 46-48 DEGREES; TOMATO SAUCE, 48 DEGREES; COOKED MUSHROOMS, 47 DEGREES; COOKED BROCCOLI, 48; DELI MEAT, 48 DEGREES; SARDINES, 49 DEGREES. OPERATOR VOLUNTARILY DISCARDED AND DENATURED 50 LBS OF PRODUCT WORTH $150 DEGREES. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD CONTAINERS WITH COMMON NAME OF CONTENTS. MUST PROVIDE CONSUMER ADVISORY PLACARD IN PUBLIC VIEW OR PRINTED IN MENUS FOR EGGS (COOKED TO ORDER ON BRUNCH MENU).

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT USE BOWLS/CUPS TO DISPENSE BULK INGREDIENTS. MUST PROVIDE UTENSIL WITH A HANDLE, LIKE A SPOON OR SCOOP.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD ON THE BACKBOARD THAT SUPPORTS THE METAL SHELVING ON THE WALL OPPOSITE THE COOK LINE. INSTRUCTED TO PAINT OR SEAL THE WOOD SO THAT IT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GRAYISH SUBSTANCE ON FRONT SIDE OF ICE MACHINE PLATES. OBSERVED REDDISH RESIDUE ON THE BLADE OF THE CAN OPENER. MUST DETAIL CLEAN THESE SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED CHEMICAL BOTTLES STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK, AND LIQUOR BOTTLES STORED ON THE FLOOR AT THE END OF THE BAR. INSTRUCTED TO STORE THESE ITEMS AT LEAST 6 INCHES OFF THE FLOOR. OBSERVED DUCT TAPE COVERING THE FLOOR OVER WIRES ACROSS THE DOORWAY BETWEEN THE BAR AND KITCHEN. MUST REMOVE TAPE AND MAINTAIN FLOOR COVERING TO BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL SPLASH GUARDS ON BOTH THE BAR AND FOOD PREP AREA EXPOSED HAND SINKS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST MOVE THE WALL MOUNTED PAPER TOWEL DISPENSER AT THE BAR AWAY FROM THE THREE COMPARTMENT SINK. MUST SEAL ALL HOLES, OPENINGS, CREVICES IN THE WALLS OF THE EMPLOYEE WASHROOM.