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Facility: Tary Boscolo's Pizzeria Italian Restaurant
Address: 351 Atwater Blvd, Atwater, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-19-2019: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-19-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. No violations noted during inspection. 0123 BAR
7-19-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (REPEAT VIOLATION) Observed dirt, grime, and / or food particle buildup inside the food prep fridge underneath the pizza counter. Clean/sanitize and increase cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(REPEAT VIOLATION) Observed build up of debris inside the floor drain under the three compartment sink. Clean/sanitize and increase frequency to prevent build up.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-19-2019 Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a minimum temperature of 165°F. (114014, 114016) 7.00 If, at the conclusion of the reheating process, it is discovered that the minimum reheating temperature has not been achieved, the reheating process should be continued until the food reaches the required temperature within the time frame allowed. If it is determined that the food has not been reheated in conformance with required procedures and has already been placed in a hot holding unit, the food shall be voluntarily discarded or impounded. (CDI) Observed the temperature of Clam chowder, and noodle soup measured at 120F during inspection. Items were sitting in the hot holding unit. Make sure to reheat all food items to minimum 165F prior to placing food items inside the hot holding unit. Soup items were reheated during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-19-2019 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 2.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
Observed various pizza toppings that were measured at 44F - 46F at the top of the pizza prep unit. The top of the unit does not get cold so time control must be implemented for the items that will be stored at the top portion. Place a sticker above each ingredient that will state the time food item was placed up at the top and mark 4 hours after initial time to use by or discard food items. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS