IL Pizzaiolo in Mt Lebanon slapped with 11 violations; Green film on edge of deflector panel in ice machine, no staff wearing masks

IL Pizzaiolo in Mt Lebanon slapped with 11 violations; Green film on edge of  deflector panel in ice machine, no staff wearing masks

Mt Lebanon, PA

Il Pizzaiolo

703 Washington Road
Mt Lebanon,PA 15228

The Allegheny County Health Department’s Food Safety Program conducted an unannounced retail food inspection on 6/22/2020. As a result of that inspection, and due to the severity of the specific violations Il Pizzaiolo was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • White plastic bulk storage containers are not labeling with their contents.
  • Meatballs, made earlier today, were in covered plastic containers in the walk-in cooler in the basement and were measuring at 58°F. Corrected during inspection. Meatballs were removed from the plastic containers and pt onto a flat metal sheet and returned to the walk-in cooler. See note below*
  • Cooked vegetables, carrots and string beans, were sitting out after being cooked and blanched in ice water. The carrots were measuring at 66°F and the string beans were measuring at 71°F. The cook moved the vegetables into the walk-in cooler downstairs. See note below*
  • Facility lacks cooling charts for the prepared foods items.
  • Tomatoes, cheese, and leafy greens in the preparation cooler are measuring between 48°F and 50°F. See note below*
  • Two types of lasagna sitting in metal trays on top of the preparation cooler, not in the wells, is measuring at 72°F.*
  • Raw chicken in the two door glass front cooler in the kitchen is measuring at 44°F in a covered plastic container*
  • The lids of all of the preparation coolers were open during the inspection in a hot kitchen with an ambient temperature of 95°F on the cook line.
  • Beverage air two door blast unit has an ambient temperature of 46°F. The ambient temperature of of the kitchen near the back door is 85°F.
  • In use wiping rags are not stored in sanitizer buckets in between uses.
  • Green film on the edge of the deflector panel in the ice machine.
  • Walls in the prep area in the basement and by the dish machine need to be cleaned (Old food debris in the preparation area and mold on the wall behind the dish machine in the basement due to lack of ventilation).
  • Hand washing sink in the dish washing station lacks soap and paper towels.
  • Hand washing sink in the dish washing station lacks soap and paper towels.
  • Gaps present on the sides of the air conditioner above the back door in the kitchen. (allows entry of vermin)
  • Plastic bowls used as dispensing utensils in the bulk storage containers and stored in the containers between usage.
  • Basement cement floors finish has worn off.
  • Dust accumulation on the piping and lines above the dish washing area.
  • Holes present in the walls behind the two bowl sink in the basement as well as behind the dish washing machine.
  • Most current Health Permit was not posted in a conspicuous location for public view. Permit was found and posted before the Inspector left.
  • None the employees were wearing masks during the inspection. The Manager stated that the employees were not wearing masks because they find them uncomfortable. The owner has provided masks and the employees. Employees in the front and back of house are not wearing masks. Under the COVID-19 Green Phase Guidelines, mandated by the Governor, facilities offering in person services are required to have employees wearing masks with the exception of those with medical conditions.
  • Health permit not posted. Post valid health permit in location conspicuous to the public.

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.