CAPRICCIO RISTORANTE

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door in hallway leading to back kitchen

Basic - Floor soiled/has accumulation of debris. In back kitchen under bread oven

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in back walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hod filter at cookline soiled with dust

Intermediate - Handwash sink not accessible for employee use at all times. Glass racks in front of hand sink at back of rear prep kitchen. Manager moved racks away from sink area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. unknown substances in spray bottle under prep table by salad station. Employee marked as cleaner. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around top of ice machine bin. Repeat Violation

Basic - Employee eating while preparing food. Employee beverages in line and sauté fliptop coolers.

High Priority - Dented/rusted cans present. See stop sale. One 29 ounce can escargot dented at dry shelf by cookline.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on baffle inside ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of diced tomatoes at salad station fliptop unit. Employee removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on rack by oil bottles at sauté station. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in main kitchen wearing watch. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at main cook line.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine rinse temperature not reaching 180F after multiple attempts....reaching only 170F. Color change strip indicates dishes reaching 160F.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at sauté station not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray at chemical rack in kitchen hallway. Employee labeled as sanitizer. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around upper baffle in ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda boxes in kitchen hallway not secured. Employee replaced restraint. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on dry goods shelf just outside front kitchen walk-in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees in back prep kitchen wearing bracelets and watches. Employees removed jewelry. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in kitchen, diced tomatoes 45F( cold holding) overnight inside reach in cooler where plates are stored. Operator discarded Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing door opposite coffee station in dining room.

Basic - Opened employee beverage container ( bottle water )in a cold holding unit above raw calamari to be served to customers in cook line. Operator moved bottle water and stored correctly. Corrected On-Site

Basic - Small amount Ice buildup in walk in freezer. Operator cleaned during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. WIF- Chicken over lamb ribs, Employee placed chicken under lamb ribs Corrected On-Site

High Priority - Nonfood-grade napkin used in direct contact with food. Salad station, paper napkin on bottom of cut lettuce. Employee removed Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Open container of milk by coffee station

Intermediate - Packaged food not labeled as specified by law. Container of breaded flour. Employee labeled Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can, employee removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Salad station -cook line station

Basic - Food stored on floor. 2 containers of sauce on cook line floor, employee placed on shelves Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ext to dessert cooler, employee removed Corrected On-Site