Fire and Stone Pizza Kitchen

Inspector notes: Observed significant food build-up along front and back blade of deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning. Blade must be removed each time in order to properly clean.

Inspector notes: Observed pink and black mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Inspector notes: Observed in-use knife stored in between cooler and prep table in main kitchen area. Sides of cooler and table were visibly dirty. In-use utensils must be stored in clean areas. COS by removing knife to wash and then storing on knife strip.

Inspector notes: Observed in-use quat sanitizer bucket at <150ppm. Concentration must be 150-400 ppm. COS by making fresh sanitizer at 300 ppm.

Inspector notes: Observed: 1. Time/temperature control for safety (TCS) food in walk-in cooler being cold held above 41°F. Ambient temperature of unit was 44.6°F. With the temperature of TCS foods ranging between 41-45°F. Items towards back of cooler were lower in temperature. PIC stated that food was recently delivered, which could have contributed to the temperature abuse. 2. TCS foods in prep top/reach-in unit being cold held above 41°F. Temperatures ranged between 45-58°F. 3. Arugula on ice being cold held at 61°F due to poor ice bath. Ice was not in direct contact with pan holding arugula. TCS foods must be cold held at 41°F or below. COS by discarding.

Inspector notes: Observed chicken wings that finished cooking at 11:30am not cooled to 70°F within 2 hours of reaching 135°F. Temperature of wings was 92°F at 3:15pm due to them being left sitting at room temperature. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. Health Authority will provide cooling log. NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour) Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)

Inspector notes: Observed two pans of spaghetti cooling in prep top/reach-in unit that wasn't maintaining required temperature and stored tightly covered in plastic wrap with an additional lid on top. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by cooling spaghetti under ice water. NOTE: if s...