AMARETTO RISTORANTE

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks and raw chicken stored over cooked clams, cooked mussels and cooked sauces in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination 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. Cooked noodles, meat lasagna and various cooked food in large reach-in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cooked steak and cooked chicken stored with and over various food items to be served the customer in reach-in cooler at wait station. Operator segregated personal food at time of inspection. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwaves next to oven in kitchen and next to coffee machine at wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the microwave soiled with grease above steam well at cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed 4 boxes of tomato sauce stored on floor in dry storage room

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles on cookline Corrected -observed employee remove Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed bowl and plates not inverted in storage shelf

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Observed employee place I dirty hamper Corrected On-Site

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed Observed unsealed wood shelves holding food in dry storage room - From follow-up inspection 2024-07-12: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles Observed butter container reused - From follow-up inspection 2024-07-12: 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 ground beef, cooked noodles, pesto sauce all held over 24 hrs not date marked . B. Opened container of milk not date marked. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees drink stored in reach in cooler intended for foods served to the public , corrected, operator removed drink during inspection. Corrected On-Site

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

Basic - Reuse of single-service or single-use articles. Vigo contains reused. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Container of chicken th awning out on counter , corrected , operator placed chicken in reach in reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over garlic in reach in cooler , corrected operator placed beef under garlic . 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. Cooked pasta, cooked lasagna, cooked meat sauce all held over 24 hrs not date marked . Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach in cooler , corrected operator removed drink at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and wallet stored on food prep table.

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

Basic - Reuse of single-service or single-use articles. Single service containers reused for food, intended for one time use. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce, cooked chicken, pesto sauce all held over 24 hrs not date marked in reach in cooler. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, operator discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink , Gatorade, stored in reach in cooler with foods intended for public use.

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

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf in dry storage area not sealed .

Basic - Time/temperature control for safety food thawed in an improper manner. Eggplant parmigiana thawing out on counter .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in kitchen not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no prior hand washing. Corrected action inspector discussed with operator proper hand washing procedures when changing duties or changing gloves. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat balls and heavy whipping cream held over 24 hrs not date marked . Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink, water on front prep table, corrected, employee removed drink at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink, Gator Aid , stored with foods intended for public use.

Basic - Employee with no hair restraint while engaging in food preparation. Cook not using hair restraint , corrected , cook placed cap on at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers throughout kitchen not date marked .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes , cooked chicken, cooked pasta all held over 24 hrs not date marked .

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

Basic - Reuse of single-service articles. Single service containers reused for food storage .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation