ANGELO ELIA PIZZA BAR TAPAS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked ready to eat egg plant in walk in cooler. Operator reorganized. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of debris on top exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above warewashing and cook line areas soiled with dust.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 81F standing water on cook line. Operator removed from water. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Multiple spray bottles of degreaser stored on top shelf of wire rack above clean cooking utensils in kitchen area. Operator reorganized. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink right of soda station. Operator provided. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Swordfish, shrimp, and clams defrosting in standing water near triple sink area. Operator placed items under running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cutlets stored over ready to eat focaccia bread in walk in cooler. Operator reorganized. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Carbon dioxide tank not adequately secured next to large stand mixer. Operator reorganized tank. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shelled eggs over vegetables. Chef moved Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was emailed

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open employee drink next to clean dishes. Chef discarded Corrected On-Site

Basic - Food stored on floor. Boxes of food on the floor in walk in cooler. Chef picked up Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Veal meat balls cooked to 119F, per manager items is cooled and finished later. Provided form for non-continuous cooking to manager.

Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for manager on duty Luca Casarella

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer at bar.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce made 6-10-23 per cook, not dated by 6-12-23. Product dated at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On pizza station. Knives removed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw eggs stored over avocados. Chef moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (61°F - Cold Holding); heavy cream (60°F - Cold Holding); butter (54°F - Cold Holding); salmon (60°F - Cold Holding); vodka sauce (54°F - Cold Holding) Observed at reach-in and flip top cooler on far left of kitchen across from stove. Ambient temperature of unit is 64°F. Chef stated items have been in cooler for more than 4 hours. Unable to determine time that cooler went out of temperature. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: pasta (61°F - Cold Holding); heavy cream (60°F - Cold Holding); butter (54°F - Cold Holding); salmon (60°F - Cold Holding); vodka sauce (54°F - Cold Holding) Observed at reach-in and flip top cooler on far left of kitchen across from stove. Ambient temperature of unit is 64°F. Chef stated items have been in cooler for more than 4 hours. Unable to determine time that cooler went out of temperature. See stop sale. #2: pasta (58°F - Cold Holding) Observed at station next to soups. Observed container of pasta in an ice bath with ice not reaching up the sides of the container thus not allowing pasta to reach below 41°F. Operator added more ice to fill up the sides. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No chemical test kit provided when using sanitizer at bar three-compartment sink.

Intermediate - Spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site

Intermediate - No soap provided at handwash sink. Employee replaced soap Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Carton box of tomatoes

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.