Lily's Pizza
FAILThursday, February 3, 2022 at 5:09 PM
Violations Cited
590.003(D)/3-501.19-PF
Time as a Public Health Control ( Pf)
Multiple slices of pizza stored on display at room temperature out of temperature control. For Time as a Public Health Control provide a Standard Operating Procedure (SOP) in the form of a written procedure that details when the pizza was place on display at room temperature and the duration that the pizza remained at room temperature.The SOP can be picked up and reviewed at the compliance inspection.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink in the kitchen blocked by sheet pans. Remove sheet pans and keep hand sink open and accessable for good hand washing practices.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
keep all wiping cloths in a sanitizing solutuion when not in use
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
wood shelf in back room has unfinished wooden surface. provide a finished surface for the wooden shelving.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.