Food Inspections

NAPOLI'S PIZZA

Inpection Notes

6-1C Violation of Code: [511-6-1.04(6)(d)] In walk-in cooler: Large covered bus tub of angel hair spaghetti cooled from 73.7F/2:45 to 73.1F/3:10pm. Deep pan of linguini with plastic wrap cooled from 76.9F/2:45pm to 75.8F/3:10pm. Pasta's were prepared at 1:00pm per PIC. When cooling, ensure foods cool from 135F to 41F within 6 hours where foods cool rapidly enough to reach 70F within the first 2 hours of the 6 hour cooling timeframe. COS- PIC voluntarily discarded pastas. Ambient room temperature prepared marinara in walk-in cooler 64F at 2:45pm- prepared approx. 12:30 per PIC. Marinara buckets were moved to deep ice baths in prep sinks with frequent stirring- temperature fell to 45F by end of inspection. Health Authority provided educational cooling handouts with log sheets and discussed approved methods for speeding up the cooling process such as: smaller portions, shallow pans, loose or no covers on containers, ice baths, and frequent stirring. Corrected On-Site. New Violation. 11D Violation of Code: [511-6-1.05(2)(k)] No probe thermometers available for staff to use to check the internal temperatures of food. Food probe thermometers scaled and accurate within +/- 2F must be available for food employees to check the temperatures of foods during: receiving, cooking, cooling, reheating, hot-holding, and cold-holding. Repeat Violation. Remarks Wash/Rinse 119F, chlorine 100ppm Chlorine Wiping Buckets 50-100ppm

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