ITALIAN PIE

4 findings recorded on Sep 23, 2026.

1. Inspector observationItem 2-2B ↗

   Eating, drinking and tobacco use

   &2Observed an employee's drink in an unapproved cup with no lid or straw, an employee's open water bottle on a prep table, and an employee eating in the kitchen with their food resting on a prep surface in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The food and drinks…

   Inspector’s full note

   Inspection item: Inspection item 2-2B

   Code .03(5)(k)1

   &2Observed an employee's drink in an unapproved cup with no lid or straw, an employee's open water bottle on a prep table, and an employee eating in the kitchen with their food resting on a prep surface in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The food and drinks were moved to an appropriate area for eating and drinking outside of the kitchen.

   Official report · Item 2-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple Time/temperature control for safety foods not held at 41°F (5°C) or below in the cooler under the grill and the prep cooler across from the grill. See temperature log. ***SECOND CONSECUTIVE VIOLATION ON A ROUTINE*** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were allowed to cool in the walk-in cooler.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple Time/temperature control for safety foods not held at 41°F (5°C) or below in the cooler under the grill and the prep cooler across from the grill. See temperature log. ***SECOND CONSECUTIVE VIOLATION ON A ROUTINE*** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were allowed to cool in the walk-in cooler.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed walk-in cooler shelves with a buildup of rust coating the entire shelf. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(1)(i)

   Observed walk-in cooler shelves with a buildup of rust coating the entire shelf. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Official report · Item 15A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.