703 Washington Road Pittsburgh Permit Exp. Date: 09/30/2018 Category Code: 202-Chain Restaurant with Liquor. Re- Inspection Date: 09/28/2017

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1 Phone: Fa: Client ID: Client Name: IL Pizzaiolo Address: City: 73 Washington Road Pittsburgh State: PA Zip: Inspection Date: Purpose: 9/14/217 Initial Municipality: Mt Lebanon Inspector: Turner, Kathy Permit Ep. Date: 9/3/218 Category Code: 22-Chain Restaurant with Liquor Priority Code: H Re- Inspection: Yes - Inspector Categories Re- Inspection Date: 9/28/217 Assessment Status Violation Risk D S NO NA V High Med. Low Food Source/Condition Cooking Temperatures # Consumer Advisory Reheating Temperatures # Cooling Food # Hot Holding Temperatures # Cold Holding Temperatures # Facilities to Maintain Temperature Date Marking of Food Probe-Type Thermometers Cross-Contamination Prevention # Employee Health # Employee Personal Hygiene # Cleaning and Sanitization # Water Supply Waste Water Disposal Plumbing Handwashing Facilities Pest Management # Toic Items Certified Food Protection Manager Demonstration of Knowledge Contamination Prevention - Food, Utensils and Equipment Fabrication, Design, Installation and Maintenance Toilet Room General Sanitation Garbage and Refuse Floors Walls and ceilings Lighting Ventilation Dressing rooms and Locker rooms General Premises Administrative # U.S. Centers for Disease Control and Prevention "high risk" for foodborne illness and establishment of priority of inspection S - Diamond Eceptional D Assessment Status S NO NA V 5 14 S - Satisfactory NO - Not Observed NA - Not Applicable V- Violation Page 1 of Violation Risk High Med. Low 2

2 Inspector Name: Placarding: Start Time: Allegheny County Health Department Phone: Fa: Inspection Details Turner, Kathy Balance Amount: Inspected & Permitted Contact: 11:: AM End Time: 4:5: PM Phone: 5 Cooling Food - Rice at 72 F on sheet trays in a speed rack cooling at room temperature for ~ 2 hours in the downstairs prep kitchen. RICE WAS FORMED INTO INDIVIDUAL CONES AND PLACED ON AN UNCOVERED SHEET TRAY IN THE WALKIN COOLER. - Meatballs at 11 F on sheet trays in a speed rack cooling at room temperature for ~ 1 hour in the downstairs prep kitchen. THE TRAYS OF MEATBALLS WERE PLACED INTO THE WALKIN COOLER. - The cook stated that the peppers are allowed to cool to room temperature before they are placed into the walkin cooler. - NEVER COOL POTENTIALLY HAZARDOUS FOODS AT ROOM TEMPERATURE. - A potato/egg miture is at 79 F in a covered bowl in the process of cooling in the walkin cooler. - The prep cook stated that the foods are covered and placed into the walkin cooler before the food has cooled to 41 F. Cool to 41 F BEFORE covering the food. - Cooling charts are not being kept for any foods. 34 Cool food from 135 F to 7 F or below within 2 hours and from 7 F to 41 F in an additional 4 hours, total cooling time not to eceed 6 hours. Cool cooked foods in uncovered metal containers 4 inches or less in depth or in pieces smaller than 4 pounds. Monitor cooling temperatures of leftover food or foods prepared in advance Record cooling temperature on charts Retain cooling charts for at leat 3 days $281.4 Ronald Molinuro (412) Cold Holding Temperatures *HIGH RISK*** - Cheese at F in the small drawer cooler overnight at the pizza prep oven area. THESE WERE DISCARDED. - Bolognese meat sauce, mozzarella balls, fresh uncooked bacon, cooked peppers, thawed frozen peas are all F in the top insert pans of the prep cooler across from the cookline. These foods were stocked approimately 2 hours ago. THESE FOODS WERE MOVED TO ANOTHER COOLER TO COOL DOWN TO 41 F. 33 Food must be held at 41 F or below Discard or remove food from sale Page 2 of 6

3 Phone: Fa: Facilities to Maintain Temperature - The ambient air temperature in the drawer cooler at the pizza prep oven area is 63 F. Do not use this cooler until the unit has been repaired and able to hold foods at 41 F or below. FAX the repair confirmation to Kathy Turner at The top insert pan unit of the prep cooler was accidently shut off. The switch was turned ON during the inspection. If the unit cools down properly to hold foods at 41 F or below then potentially hazardous foods may be placed in this top unit. Otherwise, only non-potentially hazardous foods can be kept in this top section. - Thermometers are missing in a few of the coolers. 33 Provide accurate, conveniently located thermometer Provide enough conveniently located, approved, properly operating refrigeration units to assure the maintenance and cooling of foods at required temperatures. 9 Date Marking of Food - Only prep dates are on the food containers. A USE-BY date must be placed on the food. To avoid confusion a prep date and use-by date can be used. 34 Properly label foods 1 Probe-Type Thermometers - A probe thermometer at the espresso station records temperatures of 12 F and up. 34 Provide probe-type thermometers with F to 22 F range 13 Employee Personal Hygiene - The cook touched sliced cheese at the appetizer station with his bare hands. 37 Discontinue handling ready-to-eat food with bare hands. Handle food with suitable utensils such as tongs, spatulas, deli tissue, or single-use gloves Page 3 of 6

4 Phone: Fa: Cleaning and Sanitization The following are in need of cleaning: - all plastic bins in the walkin cooler (if the black residue cannot be completely removed - then discard the bins) - the deflector panel inside the ice machine of black residue (dump the ice, clean and sanitize the entire interior) - in the walkin coolers: fan guards, shelves, floor beneath the shelves, walls - the portable fans - The frothing wand is not being sanitized. Provide a container of sanitizer wiping cloth water at the espresso station for a wiping cloth. - The employee removed the probe thermometer from a miscelllaneous bin and then inserted the probe into frothed milk without sanitizing the probe first. Sanitize the probe BEFORE inserting it into the milk OR keep the sanitized probe in a sanitized container in the cooler. - The fiberglass mop sink is also being used to pre-wash pots before placing the pots in the dishwasher. Discontinue using the mop sink for pots. Use the 2-bowl sink instead for prewashing. - Lack of test strips for measuring the concentration of both the Quat and chlorine sanitizers. Provide both types of strips. - The chlorine concentration of the sanitizer wiping cloth water in the kitchen is ppm. Provide 5-1 ppm. 312 Store wiping cloths, between uses in required concentration of approved chemical sanitizer. Clean and maintain non-food-contact surfaces of equipment Provide appropriate test strips or monitoring equipment 17 Plumbing - Lack of backflow prevention device on the threaded faucet of the mop sink. - Duct tape is covering the connection where the spray arm is connected to the water supply line at the dishwashing spray sink area. Remove the duct tape and install a BFD. 315 Provide approved backflow / back-siphonage prevention device. 19 Pest Management - A few fruit flies are seen in the downstairs prep room. - There is an opening around the trap door leading to the alley way. Seal the openings along the sides of the door. 319 Eliminate pests by approved methods Eliminate harborage area, food sources, and entry sites Page 4 of 6

5 Phone: Fa: Certified Food Protection Manager - The chef did not have his certificate. 336 Provide Certified Food Protection Manager to premises during all hours of operation Obtain approved Certified Food Protection Manager Provide proof of current and approved Food Protection Manager certification 22 Demonstration of Knowledge - Various cooks do not understand proper cooling. 336 Temperature Control - Cooling. 23 Contamination Prevention - Food, Utensils and Equipment - Wrapped foods are being placed into plastic bins in the walkin cooler. Black mold residue is seen on the eterior surfaces of these bins. The bins are not being removed from the walkin cooler when new wrapped foods are placed into the bins. When the bin is empty - clean the bin BEFORE refilling it with new food. 33 Protect Food 24 Fabrication, Design, Installation and Maintenance - An induction hot-plate on a table has recently been installed in the downstairs prep room beneath eposed ductwork and rafters. Move this hot-plate out of this area over to the area where an approved ceiling is installed. The ductwork and rafters can be properly covered with an approved ceiling. - Gaskets are broken on various cooler doors. Replace all broken gaskets. - The large lid for the prep cooler has broken parts. This lid is being removed during operational hours because it can not be opened and closed. Repair/replace the lid. - A bowl is being used to scoop salt. Use a scoop with a handle. - Shelves are rusted in the Silver King cooler in the front pizza prep area. Remove the rust or replace the shelves. - The lid of the chest freezer has separated and insulation is eposed. Eliminate this freezer. A NEW ONE IS ON THE PREMISES. 39 Resurface / replace Utilize approved, safe materials Provide approved, NSF standard equipment Repair / replace equipment Provide smooth non-absorbent easily cleaned surfaces Page 5 of 6

6 Phone: Fa: Walls and ceilings - The wall is broken and moldy at the dishwasher machine area. Repair and clean the wall. - The ceiling in the dishwasher area is broken around the venting. - Wiring and miscellaneous ductwork etends into a window opening above the dishwasher. Seal the window opening properly. - Wiring above the clean dishtable at the dishwasher is accumulated with black fuzz. Cobwebs are hanging from other ceiling areas in the dishwasher area. Clean. - The ice machine is installed beneath eposed rafters/wiring. Provide an approved ceiling above the ice machine. 321 Provide smooth, durable, easily cleaned surface Clean and maintain Repair or replace 3 Ventilation - The fryer is installed out beyond the edge of the grease filter hood. Grease is accumulating on the kitchen walls. The hood must overhang the fryer by at least 6 inches. A larger boiling water vat was installed which shifted the fryer further to the right. - Black garbage bags are wrapped around the ductwork at the kitchen ehaust hoods. Remove the bags. If the ductwork is not approved - then replace the ductwork to meet the current codes. NOTE: Ventilation may be needed since an induction hot-plate is being used for cooking sauces in the downstairs prep room. 323 Install equipment completely under hood / Provide sufficient overhang Properly install 33 Administrative The ACHD Permit is obstructed with wine bottles. The permit must be in view of the public. 33 Other Assesment observations and comments: 18 Handwashing Facilities Satisfactory A separate handwash sink is not installed in the downstairs prep room. There is a 3-bowl sink installed in this room. The middle sink is being used for hand washing. A paper towel dispenser is mounted on the wall above the middle sink. The soap insert bag is not in the soap dispenser and is not easy to use. Provide an easily usable soap pump OR repair the dispenser on the wall. 2 Toic Items Satisfactory NOTE: The info packaging for the pest strips with yellow inserts is not available. The strips were discarded. 27 Floors Satisfactory NOTE: Patch the hole in the cement floor by the walkin coolers. Eceptional Observations: Page 6 of 6