PORTOFINO DELI CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler located at front counter observed raw chicken stored over cheese, strawberries and blueberries.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the ice machine observed ice cubes with small dark and pink pieces of mold and slime.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler located at front counter observed ham (50 F - Cold Holding); cheese (50 F - Cold Holding); turkey (45F - Cold Holding); mozzarella cheese (45F - Cold Holding); ham (51F - Cold Holding); cooked peppers (49F - Cold Holding); beans sprouts (50 F - Cold Holding); raw steak (49F - Cold Holding), person in charge stated that food was stored in this unit for less than 4 hours. Employee transferred food to reach in cooler next to it for a rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit located at front counter observed cheese sticks (90 F - Hot Holding); chicken empanadas (100F - Hot Holding); beef empanadas (92F - Hot Holding); ham and cheese empanadas (92F - Hot Holding); beef pastry (86F - Hot Holding), person in charge stated that for was held in this unit for about 3 hours. Employee reheating food. Corrective Action Taken

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

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located at preparation area.

Intermediate - No probe thermometer provided to measure temperature of food products. ( thermometer provided not working ).

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer minimum required hot temperature for hot holding or thermometer calibration.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler located at cook line handles soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Both white cutting boards attached to reach in coolers.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating bread at cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's water bottles stored not ID stored with food served to the public.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Refrigerated drawers at cook line gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Preparation table behind toaster, blender. Hand sink interior soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink located next to the three compartment sink.

Basic - Stored food not covered. In reach in cooler located at front counter observed Macaroni salad not covered, in the walk in cooler observed cooked chicken, potato salad not covered.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Stored on preparation table at cook line.