Bianchi's Pizza Pad

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Inspection history

1. Mar 5, 2026

   ✓
   5 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Improper thawing procedures used

2. Mar 26, 2025

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

3. Oct 1, 2024

   ✕
   6 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Non food contact surfaces of equipment not clean
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Jul 19, 2023

   ✓
   10 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean
   • Single service items reused, improperly stored, dispensed, not used when required
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Pesticide application not supervised by a certified applicator
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Insects, rodents present

5. Aug 23, 2022

   ✓

6. May 12, 2021

   ✓
   3 violations

   • Non food contact surfaces of equipment not clean
   • Hair is improperly restrained
   • In use food dispensing utensils improperly stored

7. Apr 9, 2021

   ✕
   9 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Non food contact surfaces of equipment not clean
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Hair is improperly restrained
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • In use food dispensing utensils improperly stored

8. Jun 27, 2019

   ✓
   4 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Hair is improperly restrained
   • Non food contact surfaces of equipment not clean

9. Aug 2, 2018

   ✕
   6 violations

   • Non food contact surfaces of equipment not clean
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Hair is improperly restrained
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

10. Jun 2, 2017

    ✓
    4 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

11. Jul 13, 2016

    ✕
    4 violations

    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

12. Jul 31, 2015

    ✓
    1 violation

    • Garbage storage areas not properly constructed or maintained, creating a nuisance

13. Jun 25, 2015

    ✕
    11 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Hair is improperly restrained
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • In use food dispensing utensils improperly stored
    • Single service items reused, improperly stored, dispensed, not used when required
    • Non food contact surfaces of equipment not clean
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

14. May 5, 2014

    ✕
    8 violations

    • Non food contact surfaces of equipment not clean
    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

15. Jan 3, 2013

    ✕
    7 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non food contact surfaces of equipment not clean
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

16. Aug 15, 2012

    ✓
    2 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non food contact surfaces of equipment not clean

17. Dec 22, 2011

    ✕
    5 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Non food contact surfaces of equipment not clean
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

18. Apr 29, 2011

    ✓
    7 violations

    • Non food contact surfaces of equipment not clean
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Single service items reused, improperly stored, dispensed, not used when required
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

19. Jun 3, 2010

    ✕
    5 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Non food contact surfaces of equipment not clean
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

20. Apr 9, 2009

    ✕
    8 violations

    • Non food contact surfaces of equipment not clean
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

21. Mar 5, 2008

    ✕
    9 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Single service items reused, improperly stored, dispensed, not used when required
    • Non food contact surfaces of equipment not clean
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

22. Aug 8, 2007

    ✓
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Single service items reused, improperly stored, dispensed, not used when required

23. Jul 20, 2007

    ✕
    12 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Hair is improperly restrained
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • In use food dispensing utensils improperly stored

24. Aug 30, 2006

    ✕
    14 violations

    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Hair is improperly restrained
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Non food contact surfaces of equipment not clean
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

25. Apr 25, 2001

    ✓