UMBERTO'S PIZZA AND RESTAURANT

High Priority - Cook line - left flip top - Raw shrimp stored over/not properly separated from ready-to-eat lemon sauce. Right cookline flip top - raw chicken and raw veal stored over ready to eat sauce and ready to eat potatoes. Operator stored all items properly. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 cookline employees entered cookline and began preparing items without first washing hands. Reviewed proper hand washing and employees washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza area - countertop - pizza sauce - canned with added ingredients (45-50F). Per operator placed out less than an hour. Operator placed in ice bath to quick chill. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at hallway.

Basic - Bowl or other container with no handle used to dispense food. Bowl in calamari. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets- all cookline cold holding units and microwaves.

Basic - Clams and mussels removed from original container without tag at cookline. Operator placed tags on product. Corrected On-Site

Basic - Interior of both cookline microwaves has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Left cookline flip top - bottom of unit visibly soiled. Also visibly soiled by circulation fan.

Basic - Standing water in bottom of reach-in-cooler. Left cookline flip top.

Basic - Waste line missing at soda gun holster - bar.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container while preparing pizza dough. Reviewed proper drinking containers with operator, operator changed drinking container. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Bowl with no handle used to dispense calamari at cook line and marinara in walk in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Walk-in cooler and Produce walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

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. -2 Employees hired less than 60 days, reviewed employee reporting agreement with operator, printed form, reviewed with employees. Employees acknowledged and signed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Front line 2 door reach in tiramisu prepared on site made Monday not date marked. Operator began date marking. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. -Cookline 2 quart bowl in raw squid. Operator removed. Corrected On-Site Repeat Violation

Basic - Garbage can located outside has no lid.

Basic - Grease on the pad around grease receptacle.

Basic - Walk-in cooler and walk in produce cooler shelves with rust that has pitted the surface.

High Priority - Dented/rusted cans present. See stop sale. -Dry storage room, dented can of sliced olives.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Prepped Raw chicken stored over raw beef. Operator stored properly. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. -Spice shelf left of salad station; soufflé cup in container of red pepper spice, operator removed. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer at ware washing station.

Basic - No handwashing sign provided at a hand sink used by food employees. -Wait Station -Cookline -prep area

Basic - Standing water in bottom of reach-in-cooler. -Cookline; Right reach in cooler -Salad station; Right reach in cooler

High Priority - Raw chicken and veal stored over/not properly separated from ready-to-eat marinara sauce on cook line. None of the items are covered. Cook placed chicken and veal to the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce francaise 82°F, next to stove on prep table. Chef stated for less than one hour. Chef stated he will rather hot hold the sauce. Sauce was reheated to 178°F and placed in steam table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.

Basic - Bowl or other container with no handle used to dispense sauce bolognese in walk in cooler. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 - 10lbs cans of pizza sauce 1 - 10lbs can of olives See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw chicken over sauce in flip top unit. 2. Raw shrimp over sauce in flip top unit. Operator rearranged to proper placement. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass across from flip top:; butter (51F). In unit less than 4 hours. Operator moved to reach in freezer to quick chill. Establishment has multiple working cold holding units. Do not store TCS foods in unit until unit consistent maintains TCS foods at 41F or below Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle used for cleaning food contact surfaces labeled as quaternary containing undiluted chlorine bleach. Tested at 200+ppm. Instructed operator to remove bleach and dilute solution to proper ppm. Retested at 100ppm in sanitizer bucket. Operator discarded spray bottles Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza by the slice, garlic in oil and garlic knots on TPHC. Items time marked to be discarded at the end of 4 hours. Operator unable to provide written plan at time of inspection. Provided written plan and operator filled out at time of inspection Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at dishwashing area. Operator repaired Corrected On-Site

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cookline hand washing sink. 80F

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta soup 60F, minestrone 58F, bolognese sauce 62F, pasta 58F, marinara sauce 60F, lemon sauce 59F, butter 58F, cheese 60F, raw chicken 59F, in walk in cooler over night. Cook stated walk in cooler broke last night. Repairman was on premises this morning. Time out of temperature is unknown. Warning - From follow-up inspection 2023-06-27: No temperature controlled foods in walk in cooler , repairman on premises during inspection. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce ingredients added 50F, marinara sauce home made 59F, both items made yesterday and kept over night in walk in cooler. Pizza chef stated removed from temperature control 2 hours ago. Items were placed in refrigerator. Pasta soup 60F, minestrone 58F, bolognese sauce 62F, pasta 58F, marinara sauce 60F, lemon sauce 59F, butter 58F, cheese 60F, raw chicken 59F, in walk in cooler over night. Cook stated walk in cooler broke last night. Repairman was on premises this morning. Time out of temperature is unknown. See stop sale Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-06-27: Repairman still on premises during the inspection.All temperature controlled foos are in walk in cooler # 2 Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - meat sauce (49-58F). Per operator sauce was cooked yesterday and held in walk in overnight - over 6 hours. Item was not removed from walk in today. Observed product in large container. Reviewed proper cooling procedures. See stop sale.

High Priority - Dish employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Reviewed proper refrigerator storage procedures and operator stored all items properly. 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. Walk in cooler - meat sauce (49-58F). Per operator sauce was cooked yesterday and held in walk in overnight - over 6 hours. Item was not removed from walk in today. Observed product in large container. Reviewed proper cooling procedures. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right to left - #1 - cooked eggplant (41-55F), #3 - butter (41-46F). Observed items overfilled. Per operator items were placed in unit approximately an hour ago. Operator removed excess and placed in reach in to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee began washing hands in prep sink. Reviewed proper hand washing and he washed in proper hand sink. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Standing water in bottom of reach-in-cooler. Bar reach in.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher cleaning pans and metal containers with no sanitizer setup. Sanitizer setup and tested 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) house made pizza sauce (41-62F) in ice. Ice level shallow. Pizza sauce at pizza station less than 3 hours per Manager and sauce placed in deeper container. 2) butter (41-50F) in flip top cooler at cook line. Butter over stacked above cold holding line. Butter in cooler less than 3 hours per cook and over stacked portion removed, placed inside unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (74F - Hot Holding) on prep table next to stove. Chicken stock on prep table less than 1 hour per cook and container moved to stove to reheat above 165F Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by ice machine. Paper towels replaced. Corrected On-Site

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

Basic - In-use ice scoop stored on soiled surface between uses, on soda machine. Scoop removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

High Priority - Dishmachine chlorine 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 0ppm. Ran machine 3 times.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit 1) Pizza station - ; homemade pizza sauce (43-51°F) on counter next to cooler. Pizza sauce on counter less than 1 hour per Manager and pizza sauce placed on ice to quick chill. 2) Pasta station: sliced mozzarella (41-52°F); butter (41-52°F); cooked pasta (41-48°F) in flip top cooler at cook line. Containers over stacked above cold holding line. Foods in unit les than 3 hours per Chef and over stacked portions removed. 3) Salad station; cut tomatoes (45°F); feta cheese (45°F) in flip top section. Containers were out of cooler less than 1 hour per cook and ice added to quick chill. Corrective Action Taken

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw eggs used in Tiramisu dessert per Chef. Asterisk added to dessert and main menus before of inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in dish area. Paper towels replaced. Corrected On-Site

Intermediate - Some Clam/mussel tags not marked with last date served. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair, in back kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster / drip tray at bar.