Pizza Brutta

Year by year

Inspections

1. Feb 4, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Drip shield in ice machine is visibly soiled (ice is used for drinks)

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     At the front of house pizza make area, the door gasket of the single door cooler under the pizza cut table is damaged.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Foods stored in unlabeled container - salt container in kitchen is unlabled; on the shelf above the pizza cut table - there is an unlabeled bottle of honey and an unlabeled bottle of oil

     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

     PEST - OUTSIDE OPENINGS

     Back door near to the restrooms has a visible gap underneath that could allow pest entry.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     In the basement, the ceiling and walls of the pizza dough prep area must be durable, cleanable and nonabsorbent. There is an area of the ceiling above the pizza dough prep table with no drywall and the wood floor joists, etc are exposed.

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

     Code WFC 6-501.11

2. Dec 17, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling sandwich 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) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     The back kitchen ceiling has a slight buildup of dust that should be removed accidental contamination of foods.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: there is a magnetic knife rack in the back kitchen mounted on the wall; one knife is being stored in the gap between the magnetic holder and the wall rather than on the magnetic holder on the front of the knife rack.

     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 degrees F.

     Code WFC 3-304.12

3. Jun 5, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Wall in slicer/meat grinding prep area is exposed to splash, spillage, or other food soiling and is not easily cleanable. Paint is chipping from wall and is no longer smooth and nonabsorbent.

     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

     HANDWASHING - SOAP

     Soap not dispensing at hand washing sink by 3-compartment sink in basement.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quat in the sani bucket in front area is at 0ppm and 150ppm at the server station.

     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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available. A test kit for the sanitizer quat is available onsite.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

4. Jul 9, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Feb 18, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Mar 28, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Feb 10, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

8. Feb 8, 2017 Routine Inspection · Reinspection Required

   No violations cited.

9. Feb 8, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Feb 26, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Mar 17, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 12, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

13. Apr 16, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

14. Apr 3, 2012 Routine Inspection · Reinspection Required

    No violations cited.