TRATTORIA

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled by dishwasher area.

Basic - Ice scoop handle in contact with ice.

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

Basic - Single-service articles improperly stored. Observed pizza boxes on floor at front counter.

Basic - Equipment in poor repair. Observed walk-in freezer gaskets in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk-in freezer door.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Chef removed tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the front counter. The chef removed it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed red sanitizer buckets filled with kitchen utensils, placed in handwash sink, under running water. Chef removed all buckets stored in handwash sink. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef base cooked more than 24hours ago with no date mark.

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded cutting board Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with temperature of 78F Operator placed under running water Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Old labels stuck to food containers after cleaning. Operator began cleaning containers and removing labels. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to cook line in BOH. Operator began cleaning wall. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed seasonings and oils with no label. Operator labeled all containers Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed. O vacuum breaker at splitter in mop sink.

Basic - Old labels stuck to food containers after cleaning. Observed old labels in clean ready to use containers at dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter-cooked potatoes (60°F - cold holding at room temperature ) Observed cooked potatoes holding on top of counter at room temperature. Operator began using time as a public health control. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored inside cooler used to store food for the public. Personal food was removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside cooler where milk and deserts are located. Thermometer was placed inside cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with debris/dust. Observed fan cover soiled. Fan cover was cleaned at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop was hung to dry. Corrected On-Site