Angelo's Pizza Parlor

215 W 7th St, Eureka

Routine Inspection CLOSED
08. Proper hot and cold holding temperatures.

Conditions Observed: Potato salad observed in salad bar at 50.5F today. Food discarded during inspection. Foods held in a salad bar or serving line may be held up to 45F but not for more than 12 hours in any 24 hour period- they must then be discarded at the end of the 24 hour period, not placed back into the salad bar at a later date.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

14. Food in good condition; safe and unadulterated.

Conditions Observed: Moldy melon and beets observed for sale in salad bar. Food items such as baby corn, cut radishes, and cooked bell peppers were milky, slimy, or visibly old. Foods on salad bar were discarded immediately and salad bar closed. Corn meal bags observed to be chewed open by rodents, allowing meal to be spilled and scattered in rodent harborage locations.

ROACHY SAYS:

“Food shall be produced, prepared, stored, transported, and served so as to be free from adulteration and spoilage. Employees shall not commit any act that may cause the contamination or adulteration of food or food contact surfaces. Containers previously used to store poisonous or toxic materials shall not be used to store food, utensils, or single use articles. Utensils used for tasting shall be discarded or washed, rinsed, and sanitized between tastings. Ice used as a medium for cooling food and beverages shall not be offered for consumption. Food shall be inspected upon receipt and prior to any use, storage, or resale. Shell eggs shall be received clean, sound, and not exceed restricted tolerances for US Consumer Grade B Standards. (113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041(a), 114254.3)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Food contact utensils used for the preparation of dough and pizza were observed visibly soiled and stored on unclean, painted cabinet surfaces. Wash, rinse and sanitize all food contact utensils and store them so they remain clean and sanitary.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

24. No rodents, insects, birds, or animals.

Conditions Observed: Fresh rat tracks observed throughout dough prep area, kitchen cook area, warewash area, video game room, and rear dry goods storage room. Rodent feces observed in rear dry goods storage room. Rodent damage to wall areas observed adjacent to facility rear door, within rear dry goods storage room, behind video games, above fryers, in rear walk in beverage cooler, and rear of facility exterior at base of siding. Insulation observed pulled out of wall void and onto the ground or floors. Rodent harborage and ingress noted in several locations at hollow wooden floor shelves. Corrections required: Trap and remove all rodents within the facility. Close all wall voids, both exterior and interior, that have allowed rodent ingress and harborage. Ensure that there are no plumbing leaks so as to not provide water to rodents. Wash all floor, wall, ceiling, equipment surfaces to remove food debris and rodent contamination. Wash, rinse and sanitize all food contact surfaces exposed to rodent travel. Discard in use pizza boxes not in original wrap that may have been exposed to rodent contamination. Discard or wash, rinse, sanitize unopened bulk food can lids that are stored in rear dry goods storage area prior to use. Discard in use cooking oil in open fryers adjacent to rodent ingress point. Wash, rinse, and sanitize fryers prior to reuse. After cleaning painted wood storage surfaces, repaint with smooth, easily cleanable paint. Clean and remove all fats, oil, grease from rear exterior of building adjacent to waste vat. This includes the vat, the wall, and the pavement below.

ROACHY SAYS:

“A food facility shall be kept free of vermin. Live animals are prohibited from food facilities except as specified in 114259.5. Food facility employees shall not care for or handle animals that may be present in the food facility. Food facility employees are required to wash their hands after handling or caring for fish in an aquarium and/or shellfish, or crustacea, in display tanks and as specified in 114259.4. (114259.1, 114259.4, 114259.5)”

52. Permit Suspension - Facility Closed

Conditions Observed: Based on violation #24 pertaining to Section 114259.1, rodent infestation within facility, this facility has been closed and the permit suspended by Humboldt County Division of Environmental Health (DEH). At any time within 15 days after this issuance, the permit holder may request in writing a hearing before a hearing officer to show cause why this permit suspension is not warranted. The hearing shall be held within 15 days of receipt of the written request for a hearing. The facility may not reopen or prepare food until the permit is reinstated by DEH.

ROACHY SAYS:

“A permit may be suspended or revoked by a local enforcement officer for a violation of this part. Any food facility for which the permit has been suspended shall close and remain closed until the permit has been reinstated. Any food facility for which the permit has been revoked shall close and remain closed until a new permit has been issued. If any imminent health hazard is found, unless the hazard is immediately corrected, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. (114405, 114409)”

Reinspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Angelo's Pizza Parlor knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection
15. Food contact surfaces: clean and sanitized.

Conditions Observed: Encountered mechanical warewashing machine without sanitizing solution. At time of inspection, manual sanitizing of food contact surfaces accomplished by manual sanitizing using 100ppmCL. Re-inspection scheduled to assure DHS sanitizing sol has been restocked.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

Routine Inspection
31. Food storage; food storage containers identified.

Conditions Observed: Observed back storage room unorganized. Please fine tune and remove items that are not food related such as gallons of paint.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

39. Thermometers provided and accurate.

Conditions Observed: Provide a thermometer to monitor hot holding case. At time of inspection, product temperature ( fried chicken wings) reading at 189.0 F

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

Routine Inspection
33. Food properly labeled and honestly presented.

Conditions Observed: Observed one sack of onions stored directly on the floor. Food shall be stored 6 inches above floor to prevent cross contamination. Observed open large sack of flour stored un opened. Please enclose in a container and labeled with name. Back storage room somewaht disorganized please reorganize and remove items taht are no longer in use.

ROACHY SAYS:

“Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. A retail food facility shall not sell or offer for sale infant formula or baby food after the "use by" date. Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. A franchise food chain with 20 or more stores must disclose calories, carbohydrates, saturated fat, and sodium for each standard menu item. Labeling is to be in the form of a brochure on the table, a menu next to each standard menu item, a menu under an index section separate from the listing of standard menu items, a menu insert, or a table tent on the table. (114087, 114088, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, 114377)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed an accumulation of old food debris on large Hobart mixer. Please maintain clean. Clean debris at least every 4 hours and definitely

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

39. Thermometers provided and accurate.

Conditions Observed: Provide a thermometer for hot holding unit.

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Walkin refrigerator ceiling is warping. Will need to be repaired soon. The floor throughout the kitchen area has deteriorated, bare concrete observed in some areas, others are pitted. Please repair soon.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

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