MICHELE'S CUCINA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw breaded chicken stored over Alfredo sauce. Advised operator of proper storage. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, wiping cloth solution Chlorine 100+ppm. Operator diluted wiping cloth solution to proper Chlorine 100ppm. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At front counter, hand wash sink used for other purposes, evident by drinking straws, ice, and lemon wedges in sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, meatballs, cooked pasta, marinara sauces, cooked eggplant, prepared onsite and held over 24 hours per operator, not properly date marked. Advised operator to date mark.

Basic - Food stored on floor. At kitchen, oil stored on floor. Advised operator of proper storage. Operator place oil on shelf. 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 Raw calamari over French fries and cheese ravioli at walk in freezer. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over Alfredo and cooked broccoli reach in cooler at cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (ingredients added) (47F - Cold Holding) Observed sitting on pizza counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator returned to cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. No time mark for sliced pizza and garlic and oil knots. Per operator, out of temperature for approximately 1 hour. Operator placed time mark for remaining 3 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Range oven: tomato sauce (127F - Hot Holding) Observed on range oven with no flame. Per operator, out of temperature for approximately 30 minutes. Operator turned on flame to reheat to 165+F. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Corrected to 100ppm. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Lasagna made in house at walk in freezer frozen no date marking. Educated operator on proper date marking procedures.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and sanitizer spray bottle not labeled. Operator labeled properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked eggplant stacked above the load line in cook line reach-in cooler 47°f less than 4 hours. Employee removed some product from pan.

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 printed copies in English and Spanish. Operator had all employees on site read and sign today. All other employees will read and sign on their next shift. All new employees must read and sign on first day. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator using time to hold pizza and garlic knots. Time is marked, but no written plan. Filled out written time plan with operator. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in pasta, soufflé cup in black pepper. Operator removed. Corrected On-Site

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. Chlorine sanitizer bucket at over 200/ppm. Corrective action taken/operator added more water to dilute solution to 100/ppm chlorine Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza, garlic knots/frontline. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Sugar/corrective action taken/operator discarded soufflé cups/storage area. Corrective Action Taken

Basic - Food stored on floor. Pasta sheets/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler#1/cook line/corrective action taken/operator installed new thermometer. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Sugar/storage area/corrective action taken/operator labeled food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mozzarella cheese/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas, garlic knots.

Basic - Bowl or other container with no handle used to dispense food. Grated cheese/prep cooler/corrective action taken/operator discarded cup. Corrected On-Site

Basic - Stored food not covered. Cooked broccoli/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 45f in bottom Reach-in cooler.

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

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Degreaser, glass cleaner. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta 48f butter 47f ham 47f, over 4 hours, relocated to chill, cooler lowered. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen food prep employees. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers no inverted. Corrected On-Site