GUIDO'S RESTAURANT & PIZZERIA

High Priority - Dented/rusted cans present. See stop sale. 3 six pound 9 ounce cans of tomatoes

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over feta cheese in reach in cooler. Chef moved items

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta; (60F - Cold Holding) left on counter for lunch rush. Chef moved to cooler

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam and mussel tags not found at time of inspection

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles in kitchen with holes

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles dusty.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Chef removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged with food preparation not wearing a hair restraints. Employee put on a hair restraints Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night. See stop sale. Repeat Violation Admin Complaint

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm . Employee primed machine rechecked 50Ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line penne (47F - Cold Holding) per operator held at room temperature on cook line for two hours prior to inspection before being placed back in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of steam table a container of fried chicken breast (90F - Hot Holding) per employee held out of temperature less 3 hours operator reheated in fryer. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) in deep covered hotel pan per operator prepared last night and held in reach in over night.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna not date marked. Operator date marked. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Expo and prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee cell phones stored on the shelf with single serve items.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee slicing cheese with no hair restraint employee placed on hat. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass reach in. Operator placed one in unit. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in reach in cooler unwashed cucumbers and peppers stored over shredded mozzarella cheese.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (48F - Cooling) cooling in walk in cooler overnight for more than 6 hours per operator. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over ready to eat sauce in cook line reach in cooler. Operator reorganized. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (48F - Cooling) cooling in walk in cooler overnight for more than 6 hours per operator.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk in cooler door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above expo line soiled in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers heavily soiled with dust.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler, raw chicken was stored over raw rope pork sausage. The sausage was moved to shelving above the chicken Corrected On-Site

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

Basic - Food stored on floor. In the walk in cooler, the raw rope sausage was stored on the floor.the sausage was moved to shelving. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris and dust. The hood vent filters on the cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired less than 60 days. Owner paid during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Across from the walk in cooler on the storage rack, a bottle of lighter fluid and a sterno were stored with clean utensils. The items were removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with dust. In the kitchen

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer-Raw beef not commercially packaged stored over cooked meatballs- operator moved to lower shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler -Storage of raw shell eggs over dough - operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emaile$ to operator.

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

Basic - Ceiling tile shows damage or is in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep counter- operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.