BROADWAY PIZZA

Order for delivery

Inspection history

1. Sep 5, 2024

   C
   10 violations

   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Critical:Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
   • Critical:Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

2. Apr 1, 2024

   ✕
   3 violations

   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

3. Aug 3, 2022

   A
   4 violations

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical:Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
   • Critical:Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

4. Mar 7, 2022

   B
   3 violations

   • Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
   • Critical:Evidence of mice or live mice present in facility's food and/or non-food areas.
   • Critical:Hot food item not held at or above 140º F.

5. Nov 10, 2021

   ✕
   9 violations

   • The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
   • Critical:Food Protection Certificate not held by supervisor of food operations.
   • Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
   • Critical:Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
   • Critical:Live roaches present in facility's food and/or non-food areas.
   • Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
   • Critical:Evidence of mice or live mice present in facility's food and/or non-food areas.
   • Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
   • Critical:Hot food item not held at or above 140º F.