LA TORRETTA 2 RISTORANTE & PIZ

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - observed raw salmon (not commercially packaged)over desserts. Employee stored correctly. Corrected On-Site - From follow-up inspection 2025-07-31: Observed at walk in freezer - observed raw salmon (not commercially packaged) over cooked clams (not commercially packaged). Employee stored correctly. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw veal stored directly over raw shrimp. Employee stored correctly. Corrected On-Site - From follow-up inspection 2025-07-31: Observed at walk in cooler - raw veal stored directly over raw shrimp. Employee stored correctly. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on expo counter - cooked noodles (59F - Cold Holding) as per operator item held out of temperature for 2 hours. Items not portioned not portioned or prepared today. Operator place item in ice bath. Corrective Action Taken - From follow-up inspection 2025-07-31: Observed at flip top cooler -sliced mozzarella (47F - Cold Holding) as per employee item not portioned or prepared today. Item held out temperature appropriately 1 hour. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at expo counter - garlic oil (62F - Hot Holding); as per operator item not portioned or prepared today. Item held out of temperature for approximately 2 hours. operator stored item in cooler. Operator placed item under time control. Observed on top of oven - grilled chicken (94F - Hot Holding) as per employee item held for approximately 30 minutes, employee placed item in steam table. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-07-31: Observed at steam table - cooked ziti pasta (94F - Hot Holding) as per employee item held out of temperature for approximately 45 minutes. Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dishwasher area. - From follow-up inspection 2025-07-31: Same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tiles missing at cook line. - From follow-up inspection 2025-07-31: Same Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed container of salmon stored directly on the floor at walk in cooler. Repeat Violation - From follow-up inspection 2025-07-31: Same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line - From follow-up inspection 2025-07-31: Same Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer solution at 3 compartment sink at 00 ppm. Operator correct solution to 100 ppm. 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 cooked chicken hot held at 89F at cookline. Per operator, chicken cooked 3 hours prior to the inspection. Operator reheat chicken to 180F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on threaded hose bibbs at mop sink. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line. Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on soup and lasagna stored in walk in cooler. Per operator, both items cooked yesterday morning. Item held for more than 24 hours without date marked. Operator correctly date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open container in food service area.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in food preparation with no hair restraints.

Basic - Food stored on floor. -Observed bad with onions stored on walk in cooler floor. Operator removed to shelf. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed spoon with handle stored in cheese at cookline.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In silver line standing cooler.

High Priority - Displayed food not properly protected from contamination. Observed at Tea machine - container not covered.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - Raw salmon (not commercially packaged) stored on top of pizza dough package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prepping table in kitchen in ice bath - garlic oil (64F - Cold Holding); cooked pasta (62F - Cold Holding) as per operator items held out of temperature for approximately 30 minutes. Operator placed items in freezer for quick chill.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to espresso machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at male restroom. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walking in cooler- raw chicken over raw shrimps, Employee placed chicken on bottom shelf. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several containers of cooked pasta, made yesterday and the day before , not date label, employee placed date labels. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pizza boxes on floor under cashier register, employee removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. All floor drains inside kitchen area, build up of food debris .

Basic - No handwashing sign provided at a hand sink used by food employees. In rear kitchen, next to coffee station, sign emailed. -cook line sink, in front of salad station Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. In rear kitchen, next to coffee station, spoons, forks not inverted,employee removed to be wash and store properly Corrective Action Taken

Intermediate - - From initial inspection : 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. Poster emailed to operator. Warning - From follow-up inspection 2024-05-20: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer temperature stays on 40F. Warning - From follow-up inspection 2024-05-20: Observed same Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Next to coffee station in kitchen area. Warning - From follow-up inspection 2024-05-20: Obsessed same Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in ice machine. Operator corrected. Corrected On-Site

Basic - Food stored on floor. Observed pans of food stored on floor. Operator relocated to shelf. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed dented can of pineapple tidbits on shelf in dry storage area. Warning - From follow-up inspection 2022-03-08: Still observed dented cans. See stop Sale Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen area, cook line, prep table , salad station with build up mold like substance. Observed can opener blade with build up mold like substance located at prep table. Observed soda nozzles of ice machine at server line with build up mold like substance. Observed walk in cooler shelves with heavy mold build up. Observed clean sanitized slicer with food residue build on blade . Observed ice machine located in area of 3 compartment sink with mold like substance inside. Warning - From follow-up inspection 2022-03-08: Observed walk in cooler shelves with heavy mold build up. Observed ice machine in front of 3 compartment sink with mold like substance on the interior. Observed cutting boards at salad station and prep area with mold like substance. Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed all foods, meats, chicken reheated products being cooked without thermometer used to check internal temperature of food. Warning - From follow-up inspection 2022-03-08: Still observed food being reheated in microwave without using probe thermometer. Inspector coached Manager on food borne illness and temperatures reheated food should be and cooking temperature of chicken to prevent salmonella. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door handles of reach in coolers with build up food residue Warning - From follow-up inspection 2022-03-08: Still observed all equipment door handles on reach in coolers with food build up residue Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled throughout kitchen area. Warning - From follow-up inspection 2022-03-08: Still observed Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and in disrepair in dish area and kitchen area. Warning - From follow-up inspection 2022-03-08: Still observed floor tiles missing and in disrepair Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior doors, shelves base of reach in, gaskets of reach in coolers at cook line with built up mold like substance and build up food residue. Warning - From follow-up inspection 2022-03-08: Still observed all reach in cooler shelves base doors with mold like substance and build up food residue Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hand less than 15 seconds after being instructed to wash hands by operator.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops over ravioli in walk in freezer. Observed raw chicken stored over clams and beef in walk in freezer. Operator removed and stored correctly. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution above 200ppm. Operator corrected to 50 ppm. Spray bottle containing toxic substance not labeled. Observed spray bottle at front counter with no label. Operator labeled sanitizer.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator has lack of knowledge of big 6 food borne illness. Inspector provided poster to operator.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed clams not in chronological order according to last day served.

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. Observed heavy cream opened from 10/21 with no date marking. Operator labeled products. Corrected On-Site

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee with cellular phone, then proceeded to touch baked rolls with use of washing hands or gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with grooves with mold like substance on the cook line and prep line. Observed mixer with old encrusted flour build up on spout. Observed meat slicer located in prep area with encrusted meat buildup. Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with food and grease buildup up on cook line located in kitchen area. Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves located in kitchen area with heavy mold like substance. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at soda station in kitchen area and 3 compartment sink with heavy mold like substance. 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. Observed dish machine chlorine sanitizing solution at 10ppm. Operator ran through a second time, corrected to 100 ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with can of soda being stored in sink. Handwash sink used for purposes other than hand washing. Observed hand washing sink being used to dump employee beverage.

Basic - Accumulation of debris inside warewashing machine. Observed interior of dish machine with lime scale in the dish washing area,

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop being used to dispense Parmesan cheese and ice on cook line.

Basic - Clean utensils stored between equipment and wall. Observed spatulas being stored between wall and equipment. Operator removed, clean sanitized and stored properly. Corrected On-Site

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. Observed employee with uncovered beverage on prep line on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages on shelf with alcoholic beverages in kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint. Operator provided hair restraints Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee with artificial polished nails engaged in food preparation without use of gloves Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed floors in kitchen area not smooth and durable. Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tiles missing in the kitchen area. Floor area(s) covered with standing water. Observed standing water throughout kitchen floor. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents, tiles and walls soiled in the kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing dirty water with temperature 106°F. In-use ice scoop stored on soiled surface between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink at front counter and in kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items with no barrier not inverted Operator inverted items Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed floor drain by ice machine located in kitchen area with built up standing water slow draining. Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed mop sink located in kitchen area .with standing water draining slowly

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef being thawed in standing water by 3 compartment sink.

Basic - Uncleanable knife block in use to store knives. Observed uncleanable knife block on cook line use to store knives. Operator removed dirty knives cleaned and sanitized Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored over ready to eat produce in walk in cooler. Food stored on floor. Observed beef thawing on floor on 3 compartment sink Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not properly identified in reach in cooler not segregated from food served to public. Operator removed and stored properly.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not being hung to air dry. Operator hung mop to air dry Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cook line and prep area not stored in sanitizing solution

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt on prep line with no label Observed containers of salt and sugar on prep shelf with no labels.