Sal's Pizza

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the floor drain under the three compartment sink with a heavy build up of a dark slimy substance. Instructed to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the microwave in the rear food prep area in need of a detailed cleaning. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of all cooking and non cooking equipment with a build up of dirt, grease and possible food splatter. Instructed to clean and maintain all as a means of preventing possible pest and or insect activity.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floor and walls in the rear food service area with a build up of food splatter, grease, dirt and food debris under and around all cooking and non cooking equipment. Instructed to clean and maintain all areas.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Drink dispensor nozzles in need of cleaning to remove build up. Instructed to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloths when not in use must be stored in a clean sanitizing solution instructed to correct and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Sides of cooking equipment in need of cleaning to remove all food spills and build up instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in main prep area in need of cleaning to remove spills under and around all cooking equipment. Floors in rear dry storage area in need of cleaning to remove all food spills. Instructed to detail clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Hood ventilation filters in need of cleaning to remove all grease and dust build up. Instructed to clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: All reach in coolers in need of thermometers. Instructed to install and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths when not in use must be stored in a clean sanitizing solution. Instructed to corret anf maintain.

In-use utensils weren’t stored properly.

Inspector’s note: All utensils when not in use must be stored in a clean sanitized manner. Not in between reach in coolers. Correct and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in need of cleaning to remove all build up. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Cooking equipment in need of cleaning to remove food spills instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Interior of reach in coolers in need of cleaning to remove all food spills. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in rear storage in need of cleaning to remove all spills and build up in rear and front areas. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Hood vent filters in need of cleaning to remove all grease build up. Instructed to clean and maintain.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed prep cooler not maintaining proper temperature 56.2f instructed manager to repair and maintain cooler at 41f or below. Priority 7-38-005 citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: Observed inoperable thermometer inside prep cooler. Instructed manager to provide operable thermometer and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floors under all equipment, along walls and in all corners in prep, storage, and utility rooms. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Missing stoppers for 3-compartment sink. Instd to provide and maintain same.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed raw wood shelving in dry storage area. Instructed manager to seal all raw wood surfaces to make smooth and easily cleanable.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed low water pressure at left faucet of 3-compartment sink. Instructed manager to repair.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Dry bulk storage bins not labeled with common name. Instructed to provide

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed rear storage room and furnace room cluttered with unnecessary items, paint supplies stored on floor,etc. Instructed to remove to prevent pest harborage areas

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Dry bulk storage bins not labeled with common name. Instructed to provide.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Evidence of improper pest control on site. Observed 18 mice droppings on floor in furnace room and 41 mice droppings on floor in mop room, 10 droppings in rear storage room. Instructed to clean/sanitize all areas. Recommened pest service. Priority foundation issued 7-38-020(a).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed rear storage room and furnace room cluttered with unnecessary items, paint supplies stored on floor,etc. Instructed to remove to prevent pest harborage areas.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed no shelving for food storage. Instructed manager to provide adequate shelving for storage and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service articles stored in furnace room. Instructed manager to remove. Storage of single service articles is prohibited in all mechanical rooms.