Nizario's Pizza Gets Conditional Pass on Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

Observed dry rodent droppings on the floor under the three door refrigerator unit. CLEAN and SANITIZE the affected area and remove droppings. MONITOR the area to ensure no longer active. PROVIDE a copy of most recent pest control invoice to your inspector at Lucas.willis@sfdph.org.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Observed no sanitizer bucket setup at the start of the inspection. Facility is preparing food and has been open for less than 4 hours. IMMEDIATELY prepare a sanitizer bucket, CLEAN and SANITIZE food prep surfaces. PRIOR to starting food prep each day prepare your sanitizer. COS - Employee prepared a sanitizer bucket with at least 100ppm chlorine.

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Discontinue storing cans of tomato sauce directly on the floor. RELOCATE the food to an approved storage area at least 6" off the floor.

Observed toilet bowl cleaning tablets being stored above the dough machine. DISCONTINUE this unapproved practice. COS - Employee relocated the cleaner away from food prep area.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

Observed mold like growth in booth dough proofing cooler (1 door & 3 door). CLEAN and SANITIZE the door gaskets.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

1) Observed the cold top prep cooler and one door proofing cooler to have broken or missing door gaskets. REPAIR/REPLACE the door gaskets where deteriorated on refrigerator units. 2) Remove duct tape where placed on equipment throughout the facility. MAKE the necessary repairs. 3) DISCONTINUE lining the bottom of the food prep cooler with plastic wrap. 4) Clean the wire racks in both dough proofing coolers. Dust and debris buildup observed.

Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.

1) Observed unclean cups being used to space baking sheets of proofing dough in two refrigerator units. DISCONTINUE this unapproved practice. Use only clean utensils and equipment. REMOVE and REPLACE with clean cups. 2) DISCONTINUE storing the cups used to space baking sheets on top on the refrigerator units. Store on a clean equipment or storage rack.

Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.

Observed two holes in the ceiling in the walkway to back prep area. SEAL/REPAIR all holes larger than 1/4" with durable easily cleanable materials (NO SPRAY FOAM).

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

Observed no food safety manager certificate or food handler cards available onsite at the time of the inspection. PROVIDE copies of all to your inspector to Lucas.willis@sfdph.org. KEEP copies onsite and make available during an inspection.

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

PROVIDE chlorine test strips. None available onsite at the time of the inspection.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

Observed wiping clothes left out on food prep surfaces with no detectable sanitizer. Multiuse wiping clothes need to be kept in the bucket when not in use. Dry wiping clothes used for food spills are one time use and need to be placed into laundry when used. COS - Employee placed into the sanitizing bucket.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

Observed wiping clothes left out on food prep surfaces with no detectable sanitizer. Multiuse wiping clothes need to be kept in the bucket when not in use. Dry wiping clothes used for food spills are one time use and need to be placed into laundry when used. COS - Employee placed into the sanitizing bucket.