CANNOLI KITCHEN

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hand then dried hands with cloth towel. Then handled clean equipment. No paper towels available at any hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all handwash sinks.

Basic - Wet mop not stored in a manner to allow the mop to dry. By reach in freezers mop stored wet in mop bucket.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line, stored container,.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for TPHC for pizza slices. Emailed TPHC form to operator Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Homemade marinara sauce (120F - Hot Holding) at steam table. Operator states hot holding for less than two hours. Operator reheated marinara to 165°F for proper hot holding. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at pizza station, spoon in sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at pizza station no paper towels. No paper towels at hand sink in dish area. Operator replaced paper towels. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. On cook line, two knives stored between equipment. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mushrooms walk in cooler. Removed. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers on cook line. 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. Desserts at front register

Basic - Wet mop not stored in a manner to allow the mop to dry. On floor in kitchen. Removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs holding at 112°F for less than 2 hours. Operator reheated on stove to 170° F. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with TPHC form. Corrective Action Taken