TRATTORIA DELLA SPIAGGIA

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed plates inside the high temperature dishmachine and dishmachine is not sanitizing properly.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine was tested using inspector test strips.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger above raw shrimp inside the reach in cooler located at the storage room. Employee inverted the food items. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook prepping raw chicken and then, cleaning the top of a table without washing hands and changing gloves. Employee was instructed about the right procedure. Employee removed his gloves and washed his hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed baked potatoes (76 F - cold holding); pork sausage link (72 F - Cold Holding); butter (77 F - Cold Holding) on prep table in the kitchen for less than 4 hrs as per cook. Cook added ice underneath and inside butter container to lower the temperature. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachine is not reaching the correct temperature for final rinse.

Intermediate - No chemical test kit and provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit to check sanitizer at 3 compartment sink and no heat test strips to check high temp sanitizing temperature at the dishmachine.

Intermediate - No soap provided at handwash sink. Bar area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory at the big menu displayed at the lobby. The rest of the menus have the consumer advisory. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles. Grease accumulation on oven handles. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some clean containers not inverted on shelves.

Basic - Cove molding at floor/wall juncture broken/missing. Observed next to the dishmachine in the kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with excessive marks. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed one missing faucet handle at the 3 compartment sink for the cold water .

Basic - Floor soiled/has accumulation of debris. Underneath the equipments all throughout the kitchen and the storage area.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge is not working.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease and old debris inside the kitchen oven and microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets completely soiled.

Basic - Reach in cooler gaskets in poor repair. Observed 2 of them located in the the dry storage and the kitchen area)

Basic - Storage area not maintained clean and organized. Repeat Violation

Basic - Stored food not covered. Observed ham and pancake batter in uncovered containers inside walk in cooler.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above the cheese inside the reach in cooler located in the kitchen. Person in charge inverted the storage order. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of grease inside the pizza oven , microwave and food debris inside all the reach in coolers.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory on the big menu located in front of the elevators. Consumer advisory was printed and posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta from Saturday 10/2 (as per employee ) with no date marking in the reach in cooler .

Basic - Buildup of food debris/soil residue on equipment door handles. Accumulation of grease on the oven handle.

Basic - Cardboard used to line food-contact shelves. Observed in reach in freezer .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of grease on the ceiling by the air Conditioning unit.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed one reach in cooler at ambient temperature of 50°f, non TCS food was stored inside at the time of the inspection.

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 defrosted fish not removed from the sealed package ( inside reach in cooler located in front of the kitchen hand sink.). Employee opened the bags immediately. Corrected On-Site Repeat Violation

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

Basic - Hole in or other damage to wall. Observed wall in disrepair next to the stove by the exit door.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on the stove, on the exterior area of deep fryer , hood.

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed opening to outside around the air conditioning unit not screened or protected.. Air conditioning unit installed above the kitchen exit door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler located in front of the kitchen hand sink.

Basic - Storage area not maintained clean and organized. Observed storage very disorganized.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation