IT ITALIAN TRATTORIA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee use the POS system then put on gloves without washing her hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee cutting an apple with her bare hands. The manager stopped her told her to put on gloves and wash the apple. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over ginger in the walk-in cooler. The person in charge moved the eggs to the bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal cart in front of the hand washing sink in the ware washing area. The food handler moved it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a food handler rinsing off dirty dishes in the hand washing sink at the front counter.

Basic - Ceiling tile missing. Observed by the office.

Basic - Raw fruits/vegetables not washed prior to preparation.

Basic - Single-service articles improperly stored. Observed pizza boxes being stored on the floor.

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

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

Basic - Food stored on floor. Observed a plastic container with salmon on the walk-in freezer floor.

Basic - Ice scoop handle in contact with ice. The manager inverted it. Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinsing dishes in the hand washing sink at the front counter.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dishwasher touch dirty machine in the back uses chlorine and the establishment only has quaternary and heat strips.

Basic - Ceiling tile missing. Observed several missing ceiling tiles in the ware washing area and back room. Repeat Violation

Basic - Plumbing system improperly installed or repaired. Observed the automatic dispensing faucet in the ladies restroom not functioning.

Basic - Ceiling tile missing. Observed ceiling tiles missing at dishwasher area.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes not stored at least 6 inches off of the floor at walk in freezer.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler by pasta station. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the prep cook touching ready to eat food with her bare hands. I asked the manager to tell her to wash her hands and put on gloves. She put gloves on no hand washing.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a prep cook touching bread with her bare hands.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a slicer in the hand washing sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed several plates and cups in the hand washing sink at the front counter.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink dispenses quaternary sanitizer and the dish machine uses chlorine. The establishment only has quaternary strips.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the front counter dish machine sanitizes with heat.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed the prep cook wearing a watch, bracelets and rings.

Basic - Food stored on floor. Observed a large plastic container of cooking oil on the floor. The manager moved the oil to a shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed in both ice machines. The manager removed the scoops. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 90°F. The manager poured out the water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a bottle in a cooler over ready to eat food. The manager removed it. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed a the dessert prep area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both restrooms.