RISTORANTE ENRICO

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in hallway near restroom. Warning - From follow-up inspection 2026-03-17: Tanks not secured. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Buckets of tomato sauce stored on floor near walk in cooler. Operator moved to proper storage. Corrected On-Site Warning - From follow-up inspection 2026-03-17: Carrots stored on ground in walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill. Warning - From follow-up inspection 2026-03-17: Time Extended

High Priority - Non-food grade towel used as liner for food container. Observed cloth towels in use covering cut lettuce in the walk-in cooler. Explained food-contact product requirements to Operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in the walk-in cooler was stored on a sheet pan sitting on top of a box of mozzarella. Operator moved to proper storage order. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on the cook line was blocked by a trash can. Operator moved it away from the sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Box of raw veal and raw salmon were stored above soup and tomato sauce in the walk-in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Food handler working with cooked pasta observed with no hair restraint.

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. Observed chlorine concentration at 0 ppm. Taught operator on priming sanitizer. Rechecked concentration at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tray of raw frozen veal stored over tray of eggplant. Operator switched raw veal to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted peppers 48F cold hold, sauteed spinach 47F cold hold less than 4 hours. Operator turned down reach in cooler and double panned time/temperature control for safety foods with ice. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food in back dry storage. Operator removed chemicals. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by table and trash container.

Basic - Bowl or other container with no handle used to dispense croutons and cheese. Operator removed cups. Corrected On-Site

Basic - Cloth used as a food-contact surface with lettuce in walk in cooler.

Basic - Food storage container/container lid cracked or broken on top of tomato sauce in walk in cooler.

Basic - Ice buildup in reach-in freezer

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Water leaking from pipe at hand wash sink at cook line.

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. Dishwasher (Chlorine 0ppm) after running and priming 3 times. Operator set up manual sanitation in three compartment sink, chlorine 100ppm. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door. This is a repeat violation from 10/26/2022. Discussed with operator need to protect water from backflow and showed examples. Repeat Violation

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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook line handwash sink with scrubber, utensils in sink, front line handwash sink with scrubber in sink. Operator cleared both sinks. Corrected On-Site

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

Basic - Accumulation of debris on top of warewashing machine. Operator cleaned the machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on and around ceiling vents in kitchen.

Basic - Floors not maintained smooth and durable, easily cleanable in back dry storage area. This is a repeat violation from 9/17/2021 and 3/16/2022 and 10/26/2022. Repeat Violation

Basic - Food stored on floor. Bins of flour and breadcrumbs stored on floor in back dry storage area. Also bins tomatoes sauce in walk-in cooler on floor. This is a repeat violation from 10/26/2022. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemicals stored with cooking alcohol on cook line near handwash sink. Operator moved chemicals to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On cook line, cooked monk fish per operator prepared 4 days ago, cooked lasagna per operator cooked yesterday, no date labels.

Basic - Carbon dioxide/helium tanks not adequately secured. 2 unsecured tanks in hallway near restroom.

Basic - Floors not maintained smooth and durable in back dry storage area. This is a repeat violation from 9/17/2021 and 3/16/2022. Repeat Violation

Basic - Food stored on floor. In walk-in cooler, containers of sauces and bag of carrots stored on floor. Also containers of oil in dry storage on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, tongs in standing water 81F. Operator sent utensils and container to dish room. Corrected On-Site

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in back dry storage area. This is a repeat violation from 9/17/2021. Repeat Violation Warning - From follow-up inspection 2022-03-17: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable, easily cleanable in rear dry storage area. Warning - From follow-up inspection 2021-09-21: Time Extended

Basic - - From initial inspection : Basic - Outer openings back delivery door not protected with self-closing doors. This is a repeat violation from 4/9/2021. Repeat Violation Warning - From follow-up inspection 2021-09-21: Time Extended