ZINO

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.

Intermediate - Hot water supply not maintained during peak periods. Observed hot water temperature reaching 92F.

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

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

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.

Intermediate - No soap provided at handwash sink. Hand wash sink at bar and hand wash sink on pizza prep side.

Intermediate - Spray bottle containing toxic substance not labeled. Cook line.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sink at cook line reaching 91F (waited 3 minutes).

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Missing date packaged.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar and hand wash sink on pizza prep side.

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

Basic - Standing water in bottom of reach-in-cooler. Pizza prep reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. Sugar/salt container at cook line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed home made Alfredo sauce date marked 05/31 in walk-in cooler. Operator discarded during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed door to unisex restroom on pizzeria side not self closing. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in unisex restroom on pizzeria side. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while preparing food.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven handles in main kitchen. Operator removed tongs from handles. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed device installed over prep table next to reach in cooler on main cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs at hand washing sinks behind pizza kitchen line. Repeat Violation

High Priority - Container of medicine improperly stored. Corrected On-Site

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. 0 ppm Chlorine Sanitizer in Dishmachine

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/20 Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Over 200 ppm Chlorine Sanitizer in bucket Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by chair on pizza side of establishment Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors on pizza side of establishment

Basic - Covered waste receptacle not provided in women's bathroom on pizza side of establishment

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over gloves in dish area Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees.