DONNA MARE TRATTORIA

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed missing sneezeguard at the buffet line : exposed cut watermelon, exposed cut pineapple, exposed cut honeydew, exposed cut cantaloupe at the buffet line. Operator ordered the equipment to protect the food and will cover the food with plastic . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk at 52 F inside reach in cooler at coffee station . Chef discarded the milk even though milk was inside cooler for less than 4 hrs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of old debris . Employee cleaned it immediately. Corrected On-Site

Basic - Open condiments / toppings provided for self-service not properly protected. Observed open containers with brown sugar , almonds and walnuts at the buffet line. Employee placed a plastic lid on the top . Corrected On-Site

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. Observed employee touching dirty dishes and then, touching clean dishes without washing his hands. Employee washed his hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed organic raw shell eggs above sauté mushrooms and washed vegetables. Chef moved the eggs to the bottom. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener . Employee washed it immediately. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front hand sink used to drop leftover.

Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting boards at the front counter.

Basic - Food stored on floor. Observed French fries boxes on the walk in freezer floor.

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water at the bottom of the breakfast prep reach in cooler .

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining in handwssh sink at the front. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbing hands for around 8 seconds while washing his hands. Employee was explained about the correct procedure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (64 F - Cold Holding) left at room temperature for around 1 hr. Employee place ice underneath. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on can opener. Employee washed it. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed missing soap at the hand sink station located at the front of the cook line . Station was restocked. Corrected On-Site

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan.

Intermediate - Spray bottle containing toxic substance not labeled. As per employee , sanitizer solution.

Basic - Employee eating while preparing food. Observed employee eating while prepping food at the kitchen ( fruit salad station ). Employee discarded the food immediately. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Towel was replaced for food grade plastic mat. Corrected On-Site

Basic - Plumbing system in disrepair. Observed D.M. BOH 4 ( hand sink ) in disrepair. Maintenance employee fixed it immediately. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes at 129 F left outside heat source. Employee reheated the food to 169 F. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting ROP ( cook soup ) without approved HACCP.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment packaging cook soup without approved variance .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on can opener. Employee washed it. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a food rack. Employee moved the rack immediately. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the hand sink station in the kitchen. Station was restocked. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed. Seasoning with missing labels. Employee labeled all the containers. Corrected On-Site Repeat Violation

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed granola in open container at the buffet area without proper protection. Employee covered the food immediately. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked mushrooms left at room temperature to cool down. Mushrooms were at 98 F after 1 hr. Employee reheated the food to 169 F and restarted the process.

Intermediate - Handwash sink not accessible for employee use at all times. Observed one hand sink located at warewashing area blocked by a cart with plates. Manager moved the cart. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed broken food container lid.

Basic - Working containers of food removed from original container not identified by common name. Sugar in plastic container without label. Employee labeled the container. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed unfrozen diced tuna inside 3 sealed vacuum bags stored in the walk-in cooler. Vacuum process was conducted on site. Explained the person in charge about the procedure. AÂ

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed unfrozen diced tuna inside 3 sealed vacuum bags stored in the walk-in cooler. Vacuum process was conducted on site. Explained the person in charge about the procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener was soiled . Employee washed it immediately. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked at the warewashing area. Chef moved the racks to guarantee access. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located in front of the pizza station. Employee restocked the station. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack underneath the front counter table , next to food items.

Basic - Food stored on floor. Observed French fries boxes stored on walking freezer floor, potato boxes stored on the floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some spoons inside water 118°f by the cook line.