PATRIZIA NYC

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 - vodka sauce (48-52F). Per operator prepared 2 days ago and held in walk in cooler. Not prepped or portioned since prepared. Observed item in tall plastic covered container. Reviewed proper cooling. See stop sale.

High Priority - Low boy - Raw sausage stored over/not properly separated from ready-to-eat salami. Operator stored all items properly. Corrected On-Site

High Priority - Non-food grade terry cloth towel used as cover for food container with cooked pasta. Observed cloth touching food. Operator removed. 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 - vodka sauce (48-52F). Per operator prepared 2 days ago and held in walk in cooler. Not prepped or portioned since prepared. Observed item in tall plastic covered container. Reviewed proper cooling. See stop sale.

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

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. Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ

Intermediate - Oyster tags not marked with last date served. Reviewed proper procedures.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Short ribs - per operator prepared 2 days ago. Operator date marked. Corrected On-Site

High Priority - Container of medicine improperly stored. Pain relief medication stored on shelf next to clean plates. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles.

Basic - Food stored on floor, walk in freezer 2 trays of cooked eggplant stored on floor operator stored properly. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler next to hand washing sink at cookline.

Intermediate - Equipment drain line draining into handwash sink -Bar, operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -Walk in cooler; bulk chicken stored less than 6 inches, operator stored properly. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Kitchen; -1 door reach in cooler -Left cookline reach in next to hand washing sink.

Basic - Container with no handle used to dispense calamari in reach in one door cooler, Operator removed. Corrected On-Site

Basic - Equipment in poor repair. -Dessert Station; Reach in door gaskets. -Reach in cooler gaskets next to mixer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over, -Dessert Station -Pasta Station

Basic - Standing water in bottom of reach-in-cooler. -Prep Area Reach in middle reach in coolers.

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

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. I printed and operator posted. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe with tuna with lable that stated must be removed from ROP.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken parm over cheese and lemons. Removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomato sauce (48F - Cooling); vodka sauce (55F - Cooling); Alfredo (55F - Cooling) in walk in cooler. Operator states food not prepped or portioned today. Food items in cooler over night. At this rate, food did not cool to 41F within six hours.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomato sauce (48F - Cooling); vodka sauce (55F - Cooling); Alfredo (55F - Cooling) in walk in cooler. Operator states food not prepped or portioned today. Food items in cooler over night. At this rate, food did not cool to 41F within six hours.

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in flour. Removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bin.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (41-50); veal (41- in flip top cooler. Chicken and veal over stacked above cold holding line. Chicken and veal in cooler less than 2 hours per aches and over stacked portions removed. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can removed in front of sink in kitchen . Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in cooked pasta in flip top cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook.

Basic - Food not stored at least 6 inches off of the floor. Containers of seafood on sheet pans in walk in cooler.

Basic - Ice scoop handle in contact with ice, at bar. Ice scoop removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water on prep table. Shrimp moved to inside cooler. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2021-10-05: Time Extended