IT ITALIAN TRATTORIA

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. Warning - From follow-up inspection 2025-11-19: Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. Warning Time Extended - From follow-up inspection 2026-01-23: From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. Warning - From follow-up inspection 2025-11-19: Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with a yellow liquid not labeled at the cook line. Warning Time Extended

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 the dishwasher touch dirty plates and removed clean plates without washing her hand.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cups and plates in the hand washing sink at the front counter entrance. The manager removed the items. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After the manager explained to the cook about changing gloves after cracking eggs she removed her gloves and put on clean gloves without washing hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting equipment in the hand washing sink at the pizza station. The cook removed it. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.Repeat Violation Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed it. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup on the cutting board at pizza station. The cook removed it. Corrected On-Site

Basic - Food stored on floor. Observed several cases of plastic water bottles on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 69°F. The cook poured out the water. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a food handler touch his face and then proceeded to prepare a customers order at the front counter.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.Corrective Action Taken Corrective Action Taken Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container on top of cooking equipment.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice scoop handle in contact with ice. The food handler at the front counter put the scoop in the scoop holder. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The manager inverted the scoop. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken, sausage and beef over pineapple s in the first walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed liquid eggs over cheese in the second walk-in cooler.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed at the front counter.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked eggs in the carton. The cook discarded the cracked eggs. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a worker rinsing plates in the hand wash sink before loading them into the dish machine. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the cook line. The cook brought towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the front counter preparation area. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles with different chemicals not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup on top of the cutting board at the cook line. The cook removed it. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the cook line. The cook removed the knives. Corrected On-Site Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the front counter high temperature machine not at proper temperature. The manager told the staff to use the dish machine in the ware washing area. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. As per the cook the items were placed on line at approximately 7.00 a.m. and she put the times. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed several plates and cups in the hand washing sink by the side entrance..

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed a quaternary test kit and the dish machine uses chlorine.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided. Corrective Action Taken

Intermediate - No soap provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup with lid on the storage rack with clean dishes.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives and a spatula between a sink and preparation cooler at the pizza station.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour across from the meat slicer. The cook inverted the scoop. Corrected On-Site

Basic - Single-service articles improperly stored. Observed pizza Togo boxes on the floor next to the hand washing sink. The cook put the items on a shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a large container with flour not labeled across from the meat slicer and several small containers with different products.