WHEAT + WATER ITALIAN KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk-in cooler raw seafood over cooked artichoke. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw shrimp. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee put on bread guard with gloves on and grabbed 2 clean food pans and failed to change gloves and was hands. Educated Person in charge on glove use and handwashing. Employee place food containers in dishwasher area,removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on food cart in main kitchen area butter (61F - Cold Holding); cream (72F - Cold Holding). Person in charge stated it was just put there to make mashed potatoes. Person in charge placed in reach in cooler As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed in main kitchen butter not time stamped.Person in charge stated it had been out since 10:45am and time stamped accordingly. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard.

Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge inverted mop. 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. Observed in back kitchen area Dishwasher (Chlorine 000ppm); the sanitizer was empty. Person in charge filled sanitizer and retested at Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler Beef (52F - Cold Holding); Seafood (50F - Cold Holding). Person in charge stated it was placed in the Reach in cooler from the Walk in cooler approximately 1 hour ago. Person in charge placed ice bags on food products and stated he will call for repair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in main kitchen area employee preparing food with multiple bracelets on wrist. Employee removed bracelets and washed hands. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Raw animal food stored over or with unwashed produce. Observed in Walk in cooler raw shell eggs over unwashed lettuce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw shell Eggs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Beef over cooked Beans. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Pasta (76F - Cold Holding); Cut Tomatoes (68F - Cold Holding) on food preparation table. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that the pasta and cut Tomatoes had been out for approximately 1 hour and returned them to the Walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line in main kitchen area Marinara (109F - Hot Holding); Meat Sauce (117F - Hot Holding) Person in charge stated they were reheating the product and it was in the steam table for approximately 45 minutes. Educated Person in charge on hot holding food and reheating foods. Person in charge put on stove to reheat. Observed in main kitchen area Marinara start time 5:50pm End time 6:05 (176F - Reheating); Meat sauce Start Time 5:50 pm End Time 6:10Pm (170F - Reheating); Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in back kitchen area mold like substance in ice bin.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in rROP fish with label remove from ROP before thawing still in package thawed in Reach in cooler and Walk in cooler. Person in charge stated they had been in Reach in cooler and walk in cooler for approximately 3 hours and he removed from package. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed in dry storage in back kitchen area Roasted red peppers and artichoke dented on rim and seam. Person in charge put in office for return.

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 DM at ooo ppm. Person in charge changed the sanitizer and retested at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Butter and Marinara on cooks line not time marked. Educated Person in charge on time marks. Person in charge stated they were put out approximately 1 hour and time marked both products. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area .

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP fish with label remove from ROP before thawing still in package thawed. Person in charge stated they had been in Reach in cooler for approximately 3 hours and he removed from package. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee preparing food and touched face with gloves on and failed to remove gloves and wash hands. Educated Person in charge on glove use and hand washing procedures. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta by soup station in front kitchen area at 59°F. Person in charge stated the pasta had been out at room temperature for approximately 1 hour . Educated Person in charge on cold holding food. Person in charge placed paste in Reach in cooler As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken 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. Educated Person in charge on clean up procedures and emailed a copy of procedures.

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. Educated Person in charge on employee health agreement and emailed a copy to Person in charge

Basic - Food stored on floor in Walk in freezer in back area of kitchen. Educated Person in charge on food storage. Person in charge removed from the floor. Corrected On-Site

Basic - Ice buildup in walk-in freezer in back area of main kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line in main kitchen area over grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed vents air returns soiled with mold like substance in back area of kitchen over dish area. Observed in back area of kitchen soiled gaskets with mold like substance in Walk in cooler Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of artichoke hearts with a dent on the seam of the can. Manager set aside for return.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed soiled utensils in 90°F water. Educated the Person in charge on proper protocol for in use utensils stored in water. Person in charge removed utensils to dishwasher area. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter out at room temperature at 58°F Person in charge stated that it had been out at room temperature for approximately 1 hour. Person in charge put butter back in cooler. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with jewelry and watches preparing food in main kitchen area. Person in charge had all employees remove jewelry. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with build up of grease. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ice cream to go's made up in Walkin freezer without date mark.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 1 ceiling tile damaged above cooks line.

Basic - Covered waste receptacle not provided in women's bathroom. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Food stored on floor. Observed chicken and cases of rolls on floor in Walkin freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour, and bread crumbs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood filters.