Oakfire Pizzeria Napoletana & Bar

Year by year

Inspections

1. Dec 1, 2025 Routine · 2 priority, 1 priority foundation, 4 core
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Sliced ham, carmelized onions, artichokes, and sliced bell peppers in food prep line fridge have exceeded their respective date mark or is not provided with a date mark. Informed PIC. Offending food items were discarded.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with a backflow prevention device at mop sink. Informed PIC. PIC agreed to correct.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No written time as a public health control plan is available for review. Instructed PIC to generate written plan and tracking log. PIC agreed to comply.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee beverage was observed as being stored in the kitchen area. Informed PIC. Employee beverage was moved to designated area.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of mop sink area, dishwashing area, and food prep line are soiled with encrusted accumulations. Informed PIC. PIC agreed to correct.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The food prep line fridges and walls are not cleaned on a frequent basis. PIC informed. PIC agreed to clean more often.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Mop sink area contains environment which provides harborage conditions for insects. Informed PIC. PIC agreed to correct.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests.

     Code 6-501.111 (D)

2. May 9, 2024 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink did not have paper towels and was filled with utensils. Corrected on site.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Givcen 90 days to comply.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scooper was sitting on counter top. Corrected on site.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Bar area needs to be cleaned frequently as trhere is accumulation of debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12