VITA BISTRO ITALIANO

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee washed hands with cold water. Observed cook changing tasks from clean to soiled equipment and no hand washing and new gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at kitchen raw shell eggs over tomatoes.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by small ice machine.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed cook lack of thermometer.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ice scoop handle in contact with ice.

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.

High Priority - Food stored in ice used for drinks. See stop sale. Operator discarded the ice.Corrective Action Taken Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen fan soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by h

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook cleaned the shelves. Corrected On-Site