BB'S PIZZA WINGS & PASTA scores 72; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed no disposal towels or hand drying device at either hand sink in main kitchen to dry hands. CA: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision.

   Inspector’s full note +

   Code 511-6-1.07(3)(b)

   Observed no disposal towels or hand drying device at either hand sink in main kitchen to dry hands. CA: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Advised PIC a hand drying device or disposable towels must be available at all times. New Violation.

   Official report · Item 2-2D ↗
   New violation
2. 02

   Handwashing

   Item 2-2D ↗

   Observed no handwashing soap at either hand sinks in main kitchen to wash hands. CA:511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

   Inspector’s full note +

   Code 511-6-1.07(3)(a)

   Observed no handwashing soap at either hand sinks in main kitchen to wash hands. CA:511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Advised PIC to hand soap must be available at all times to wash hands. New Violation.

   Official report · Item 2-2D ↗
   New violation
3. 03

   Food separated and protected

   Item 4-1A ↗

   Observed raw chicken stored directly next to ready to eat shredded cheese and pepperoni in walk in cooler on the floor. CA: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw chicken stored directly next to ready to eat shredded cheese and pepperoni in walk in cooler on the floor. CA: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Advised PIC raw animal foods must be separated from ready to eat foods to protect from contamination. New Violation.

   Official report · Item 4-1A ↗
   New violation
4. 04

   Food protection

   Item 4-2A ↗

   Observed multiple foods in prep top cooler stored without a covering. CA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed multiple foods in prep top cooler stored without a covering. CA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Advised PIC food must be covered to protect from overhead contamination. New Violation.

   Official report · Item 4-2A ↗
   New violation
5. 05

   Proper cold holding temperatures

   Item 6-1A ↗

   Observed a large bowl of cooked noodles cold holding above 41F prepped 6/30/26 stored in prep top cooler near ware washing area. CA:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed a large bowl of cooked noodles cold holding above 41F prepped 6/30/26 stored in prep top cooler near ware washing area. CA:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC voluntarily discarded noodles. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
6. 06

   Hot and cold water available; adequate pressure

   Item 16A ↗

   Observed no hot water in the facility. CA: 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

   Inspector’s full note +

   Code 511-6-1.06(1)(g),(h)

   Observed no hot water in the facility. CA: 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Advised PIC to get the hot water turned back on and NOV was issued. New Violation. Correct By: 07/06/2026

   Official report · Item 16A ↗
   New violation

   Correct by
   Jul 6, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.