FUOCO E FARINA RESTAURANT INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license not renewed. Oper stated to renew license during inspection. Confirmation 257641816

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs stored on top of raw shell eggs.

Intermediate - Spray bottle containing toxic substance not labeled. In back storage area, spray bottle with degreaser not labeled. Operator labeled bottle.

Basic - Standing water in bottom of reach-in-cooler. In kitchen, standing water on bottom of flip top cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal muscle rub stored over pizza station. Operator removed and stored away from food. Corrected On-Site

Basic - Light not functioning. Walk in cooler light is burnt out.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler floor soiled with food debris.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in flip top next to stove. Operator cleaned during inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter, wiping cloth chlorine sanitizer solution reading over 200ppm. Operator remade wiping cloth chlorine sanitizer solution to 100ppm. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in ware washing area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above chemical storage rack in warehouse washing area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water on top pizza station flip top. Operator moved drink Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Operator moved foods to bottom shelf away from establishment food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen counter; chicken stock (66F - Cold Holding). Per operator foods not portioned or prepared today. Out of temperature for less than an hour. Operator moved to walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can obstructing access to hand wash station.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unaware/unable to locate test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and raw diced chicken under kitchen flip top not date marked. Per operator in unit more than 24hrs

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed blue employee back pack on top of cooler behind front counter. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over RTE sliced red onions in walk-in cooler . Operator placed eggs on lower shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed package of frozen spinach in hand washing sink. Operator removed 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. Observed plastic soufflé cups and a glass with no handle used to dispense salt. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on shelf above flip top with clean plates. Operator removed Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One #10 can of tomatoes on can rack dented.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Norovirus bulletin provided to be posted. Corrective Action Taken

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. Health Reporting Agreement provided for two new employees. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer reading 38F in ice water.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink at back of kitchen. Employee moved can. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit available. Establishment using chlorine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back of kitchen. Employee replaced paper towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed all cutting boards throughout kitchen with heavy grooves. Warning - From follow-up inspection 2022-03-17: Observed same. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (51°F - Cooling) at 12:37pm. Per operator, less than 4 hrs. Retest at 12:51 at 50-51°F. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded mozzarella cheese (51°F - Cooling) at 12:35pm at pizza station. Per operator 2 hrs. Retest at 12:52pm at 49-51°F. Operator went to place ice on product. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed assorted pizzas in display case at room temperature at 12:28pm. Per operator, 1 hr. Operator placed time stamp.See stop sale. Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (51°F - Cooling) at 12:37pm. Per operator, less than 4 hrs. Retest at 12:51 at 50-51°F. Operator discarded. See Stop Sale.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator has wrong test kit available. Observed quaternary test kit available but operator uses bleach for sanitizing. Advised operator to switch out.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray of degreaser not labeled on storage rack. Operator labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed front counter hand sink at 79-80°F. Operator stated contacted plumber for repairs. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Advised and educated operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters. Per operator, cleaning scheduled. Corrective Action Taken