Falbro Bros Pizzeria

Year by year

Inspections

1. Aug 4, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Exterior doors of several prep coolers are soiled with dust, dirt, food residue, and other debris.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Discussed with operator which products need date marks & reviewed DATCP date mark factsheet while on site.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Rinse basin of 4 compartment sink is not connected to plumbing system, basket drain is broken allowing leak.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink near low temp dish washer.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying in restroom.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Light bulbs under hood of pizza oven are not functional and need to be replaced. One light missing in walk in cooler and needs to be replaced.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Several areas in the facility are in need of cleaning: Floors, walls, & ceilings throughout establishment have grime build up and are unclean. Heavy build up spots include walls & ceilings around prep coolers and near 4 compartment sink. Many ceiling tiles discolored and have build up. Exterior doors of prep coolers have food debris build up and are unclean.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temperature dish machine initially tested 10pm or less.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Squeeze bottle containing soap is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

2. Feb 28, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Discussed different datemarking system options with operator, from day-of-the-week stickers, other label types, tape wtih markers.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     White granulated products in containers on the back prep table were stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     There are several light bulbs in need of replacement: one in the walk in cooler; two in the under the hood of the pizza over; and several in the drop ceiling of the kitchen.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the chlorine in the low temp dish machine initially tested at 10 ppm; the container of chlorine was a pale color, indicating is perhaps had lost some strength.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Sanitizer spray bottle is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

3. May 25, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Rusted walk-in cooler shelves that are exposed to splash, spillage, or other food soiling are no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING - Not Corrected

     Raw animal food cooked using a non-continuous cooking process has not received prior approval. Operator partially cooks sausage and ground beef for topping pizzas.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

4. Mar 30, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready-to-eat artichokes with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Rusted walk-in cooler shelves that are exposed to splash, spillage, or other food soiling are no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING

     Raw animal food cooked using a non-continuous cooking process has not received prior approval. Operator partially cooks sausage and ground beef for topping pizzas.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for pizza by the slice.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. Mar 4, 2020 Routine Inspection · Reinspection Required

   No violations cited.

6. Aug 13, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 23, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 15, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Nov 30, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Oct 1, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Sep 24, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Oct 22, 2012 Routine Inspection · No Reinspection Required

    No violations cited.