LIL ITALY

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 three times. Operator called technician and set up manual sanitation in three compartment sink, 50ppm chlorine. Corrective Action Taken

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

Intermediate - Animals in the food establishment or on premises. Observed dog walk through kitchen where food preparation takes place. Operator removed dog from kitchen. Corrected On-Site

Basic - Floor soiled/has excessive accumulation of debris under cook line equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line utensils in standing water 120F. Operator turned in heat on stove to heat the water. This is a repeat violation from 4/5/2022. Corrective Action Taken Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit provided, dishwasher and triple sink use chlorine sanitizer.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked pizza slices and butter kept using time as a public health control, time marked on white board, no written plan. Provided operator with time as a public health control form.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on main cook line cold holding unit heavily grooved and no longer easily cleanable. This is a repeat violation from 10/11/021. Repeat Violation

Basic - Food stored on floor. Containers of cooked tomatoes marinara stored on floor in walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line utensils in standing water 121F. Operator turned in heat on stove to heat the water. Corrective Action Taken

Basic - Wall soiled with dust in front left of kitchen and in dishwashing area. This is a repeat violation from 10/11/2021. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed 10 #10 cans of marinara sauce heavily dented at seams.

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- Triple Sink (Chlorine 50ppm) and called technician. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (75°F - Cold Holding) on cook line. Per operator butter had been out of refrigeration for less than 2 hours. Provided operator with Time as a Public Health Control form and discussed options for properly holding potentially hazardous foods on time.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of chemical in dishwashing area without a label. Operator labeled the bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on main cook line cold holding unit heavily grooved and no longer easily cleanable.

Basic - Wall soiled with accumulated dust in front left of kitchen and in dishwashing area.