ENZA'S ITALIAN RESTAURANT

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee handling breads with bare hand contact. Manager intervened. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 rop grouper fully thawed still in bag.

Intermediate - Handwash sink not accessible for employee use at all times. Dish machine Hand Wash Sink blocked by large pans. Moved by manager. 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. 2 rop grouper fully thawed still in bag.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water. Moved by manager. Corrective Action Taken

High Priority - 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. Dish machine chlorine 0 ppm. Empty supply bucket. Supply bucket replaced. 100 ppm re-run. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter based Roux on counter at 72°. (Overnight temperatures).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter based Roux on counter at 72°. (Overnight temperatures).

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not aware chlorine supply bucket empty at Dish machine and did not check chlorine using test strips.

Intermediate - Handwash sink not accessible for employee use at all times. Rear kitchen Hand Wash Sink used for rinsing pasta.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container by cleans dishware. Moved by manager

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by packaged pasta. Dry goods.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar employee handling ready to eat mint for drinks with bare hand contact. Inspector intervened. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Large spoon in Hand Wash Sink by Dish machine. Moved by manager. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. White beans date marked 9/11. Chicken soup 9/11. Total 3 quarts not tracked after removing from freezer. Marked by manger. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Standing water on floor under Three compartment sink. Kitchen

Basic - Food stored on floor. Oil container on floor in kitchen. Moved by manager.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food prep employees handling soiled equipment , dishware then handle food contact surfaces without washing hands. ( Hand wash sinks blocked by equipment ) Manager intervened. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Multiple Hand wash sinks blocked by equipment in sinks.

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand wash sink with food container used for thawing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at cookline Hand wash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal speaker on utensils rack touching tongs. Moved by manager. Employee clothing on rear shelf by Single Service cups. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen seafoods thawing in standing water In Hand wash sink.

High Priority - 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. Chlorine 0 ppm. Supply bucket empty. Replaced by manager. . 100ppm. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep tables. And wait station. Moved by manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on rack by restaurant utensils. Moved by manager. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Minor soiled cooler gaskets.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to spoons by wait-station. Moved by manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open employee drink container in kitchen cooler adjacent to restaurant foods. Moved by manager. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on food container in kitchen. Moved by manager. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Loose threshold by Walk in freezer door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven. Kitchen.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Stored food not covered. Uncovered container of prepped mushrooms in walk in cooler. Covered by manger. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ravioli meat and cheese 48°. 50°. Lasagna 49°. Cooked pork 50°. Lamb 50°. Per Person In Charge. Items in cooler greater than 4 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ravioli meat and cheese 48°. 50°. Lasagna 49°. Cooked pork 50°. Lamb 50°. Per Person In Charge. Items in cooler greater than 4 hrs. Establishment has sufficient number of other functional coolers. (Callback not warranted. )

Intermediate - No handwash sink located in or immediately adjacent to bathroom. Employee filling large container with water. Sink inaccessible. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at kitchen. Several.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling vents. Kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on food rack.

Basic - Food stored on floor. Salt bags on floor.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Warped cooler insulation. Cooler near rear exit.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to cleaned plate at bar. Moved by manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled interior of ice bin. Frontline. soiled soda nozzle at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Large pot in Dish machine line Hand wash sink. Moved by manager. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles above kitchen Prep line.