Napoli Pizza And Pasta

Year by year

Inspections

1. Mar 11, 2026 Routine · 1 priority foundation, 4 core
   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. the soap was refilled during inspection.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that forks are stored in the kitchen where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Ensure all of the fork handles are facing the same direction.

     Code 4-904.11 (A)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     There are damaged floor tiles around the pizza prep cooler.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     The wall behind the mop sink is damaged and bare wood is exposed.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen floor along the walls has a buildup of dust and grease.

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

     Code 6-501.12

2. Aug 28, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs are stored above ready-to-eat cheese and pepperoni in the basement Victory cooler. The eggs were moved to a lower shelf during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked noodles and other pizza toppings in the Victory 2-door cooler are not provided a date mark. The items were dated during inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that plastic forks are stored where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Ensure that all handles of the forks face the same direction.

     Code 4-904.11 (A)

3. Feb 5, 2025 Routine · 2 priority foundation, 1 repeat
   • Not serious Priority Foundation Corrected on site

     THAWING

     Ground beef and italian beef is being improperly thawed at room temperature. Both products were placed in the cooler during inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - DATE MARKING METHODS

     Date mark was not provided for cut tomato, cut lettuce and pasta. Dates was provided for pasta and cut lettuce during inspection. Tomatos were discarded during inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

4. Jan 31, 2024 Routine · 2 priority foundation, 2 core, 2 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Incorrect cooling methods was discussed with employee regarding cooling pasta sauce. Employee's method for cooling pasta sauce was to place it in the freezer in a 5 gallon bucket. Discussion and handout was provided to employee.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - DATE MARKING METHODS

     Pasta sauce made today was dated for 8 days instead of 7. Lasgana, roast beef and noodles were missing a date mark. Dates were added and corrected during inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The hood above the fryers has an accumulation of grease and dust.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Repeat

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The floor by warewashing and back door is cracked and missing tiles.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

5. Jul 12, 2023 Routine · 3 priority foundation, 1 core
   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Per conversation with owner and employee regarding the pasta sauce being made during inspection, the pasta sauce was to be cooled in a plactic bucket at least 12+ inches deep and be left out at room temperture for muliple hours. Discussion was had with owner and employee during inspection.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Purchase ice wand for pasta sauce cooling or divide pasta sauce up into smalled batches.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at front employee handwashing sink. Soap was provided during inspection.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at front employee handwashing sink for hand drying. Paper towel was provided during inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The floor by the back door next to the warewashing sinks and utility sink is cracked and missing a tile.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11