Glass Nickel Pizza

Year by year

Inspections

1. Feb 19, 2026 Routine · 3 priority, 2 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after touching cell phone and face prior to putting gloves on to work with food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employees must wash hands prior to working with food. Hands contaminated by visual observation by touching phone and bare skin.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     REHEATING FOR HOT HOLDING

     Meat balls and pasta sauce placed directly in hot holding unit for reheating for hot holding. Unit noted not functioning after 2 temp checks.

     Correction: Adjust procedures and methods to properly reheat food. [Foods should be rapidly reheated on burner then transfered to hot holding unit or ensure unit is intended to reheat and reaches 165F for 15 seconds within 2 hrs. Observation made +45 mins. ordered rapidly heated to 165F

     Code 3-403.11

   • Serious Priority Corrected on site

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at 3 compartment sink. 3 foot section of hose connected directly to the faucet and left in the basin.

     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. Hose ordered removed pending installation of an approved back flow prevention device. Recommend using utility sink

     Code 5-203.14

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Pizza prep cooler top door seal damaged, portion in direct contact with food inside prep cooler.

     Correction: Repair equipment to good condition or remove from premise. Remove food containers potentially in contact with damaged door seal.

     Code 4-501.11 (A)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The ceiling in the main kitchen area noted with heavy dust accumulation on air vents and food splatter on ceiling tiles throughout.

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

     Code 6-501.12

2. Jan 30, 2025 Routine · 2 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Meatballs and red sauce was improperly reheated. Food products placed directly in hot holding unit set to low. .

     Correction: Adjust procedures and methods to properly reheat food. All foods for hot hold should be rapidly reheated within 2 hrs to 165F. Recommend rapidly reheating on range top then transfer to hot holding unit.

     Code 3-403.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Spray bottles of sanitizer noted stored immediately adjacent and above food including exposed pizzas.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is between 60- 70F following several minutes of monitoring. Hand wash sink near pizza prep line.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.Adjust mixing vavle or make necessary repairt so that the handsink is able to provide water from 85-110F. Sink should be able to provide water at 100F.

     Code 5-202.12 (A)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Microwave oven interior is rusting. Interior surfaces are not cleanable

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices. Remove and replace microwave. Internal surfaces must be maintained in a cleanable condition. Microwave has been removed from service and will be diposed of.

     Code 4-202.16

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer. Obtain max registering thermometer or thermal labels to monitor sanitizing rinse temperature of the dish machine.

     Code 4-302.13 (B)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in kitchen in front of the entrance to the walk in cooler are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Replace missing cover on flourescent light fixture to protec light tubes.

     Code 6-202.11

3. Jan 3, 2024 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Degreaser and sanitizer stored on a shelf in close proximity to food and food containers

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     WAREWASHING MACHINE - TEMPERATURE MEASURING DEVICES

     Warewashing machine temperature rinse guage is not functioning.

     Correction: Warewashing machine shall be equipped with a temperature measuring device that measures the temperature of water in the wash and rinse tank, the incoming water for hot water sanitizing or water in the chemical sanitizing tank

     Code 4-204.115

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer or thermal label is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer or thermal labels to measure surface temperature of utensils following sanitizing rinse cycle. .

     Code 4-302.13 (B)