CAFFE ITALIA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at time of inspection.

Basic - Floor soiled/has accumulation of debris. Floor soiled around kitchen equipment at time of inspection.

Basic - Floor tiles missing and/or in disrepair. Missing floor tiles around triple sinks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 44 F on counter on cook line. Operator placed in walk in cooler. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Cleaner above ice machine. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

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. For new hire. Employee signed at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler not date marked. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents near 3 compartment sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Equipment in poor repair. Reach in cooler on cook line not working. Dish machine tested 0ppm chlorine. Establishment not using dish machine at time of inspection. Discussed with operator to use 3 compartment sink until dish machine is working properly.

Basic - Floors not maintained smooth and durable. Floor under 3 compartment sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink near mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over eggplant in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45 F, pasta 46 F, employee placed in ice bath. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Cleaner above ice machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and meatballs in walk in cooler not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled above soda machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted across from mop sink.

Basic - Food stored on floor. Water bottles on walk in cooler floor. Oil on floor, employee removed oil at time of inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted on shelf near soda machine.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment sink tested 10 ppm chlorine, operator remade tested 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 62 F- retemp 60 F, cut tomatoes 51 F- retemp 48 F, cheese 45 F- retemp 43 F, shrimp 47 F- retemp 38 F, chicken 45 F- retemp 43 F, in reach in cooler on cook line. Operator placed items on ice. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in reach in cooler not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.

Basic - Equipment in poor repair. Reach in cooler gaskets on cook line in poor repair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.tongs on oven door handle. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and breading.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw fish over tomatoes and apples in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greans 51 F on counter, advised employee to put in cooler. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Cleaner above ice machine, employee removed at time of inspection. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags not kept for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table.

Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler door on cook line.

Basic - Equipment in poor repair. Reach in cooler gaskets torn on cook line.

Basic - Floor tiles missing and/or in disrepair. Floor tile missing under 3 Compartment Sink.

Basic - Food stored on floor. Soda on floor next to coffee machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to soda machine missing hand wash sign. Operator placed hand wash sign at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in walk in cooler over tomato sauce.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted next to soda machine.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 51 F, cheese 51 F, in reach in cooler. Employee placed ice on items. Corrective Action Taken Warning - From follow-up inspection 2023-01-24: Shrimp 41 F, cheese 45 in reach in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean cups. Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line. Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf near soda machine not inverted. Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2023-01-24: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats

Basic - Equipment in poor repair. Reach in cooler gasket Walkin in cooler gasket

Basic - Food stored on floor. Water in walkin in cooler floor

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop stored in salt.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line have deep groves and no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container stored on preparation table next to clean plates and utensils.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in empty mop bucket. Stored in a manner that doesn't allow proper drying. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container storing salt not labeled.