TRATTORIA PAMPERED CHEF

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green leaf (71F - Cold Holding) on preparation table for less than 4 hours as per operator. Operator placed under ice. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken breast (42F - Cold Holding); cooked pasta (40F - Cold Holding) in reach in cooler, was cooked from more than 24 hours as per operator.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Operator properly secured it.

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded it. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. Corrected On-Site

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in front of walk in cooler door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 90°F, operator placed on top of the stove to reheat it. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil mixture (61F - Cold Holding); cooked onions (55F - Cold Holding) for less than 4 hours as per operator. Operator stored in reach in cooler. Corrective Action Taken

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 removed the fish from the ROP package during inspection. Corrected On-Site

Basic - Food stored on floor. Observed oil container on kitchen floor. operator properly stored it. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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.

Basic - Food stored on floor. Observed oil container on kitchen floor.

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used utensils inside hot water at 84°F. Operator discarded it. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on the ceiling located above the hood.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed dishes with not sanitation solutions. Instructed operator regarding the three compartment sink procedure. Operator properly set up the three compartment sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Dented/rusted cans present. See stop sale. Observed dented marinara sauce can from RedPack.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce (130°F - Hot Holding) for less than 4 hours as per operator, operator placed on top of stove to reheated it. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed not inverted cleaned plate above preparation table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside water at 80°F. Operator discarded the water. Corrected On-Site

Basic - In-use utensils stored on equipment door handle between uses. Observed spoon on oven door. Operator properly stored it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site

Basic - Stored food not covered. Observed cooked pasta (41°F - Cold Holding); chicken breast (40°F - Cold Holding);inside reach cooler without cover. Operator placed a plastic wrap. Corrected On-Site

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 employee touched cooked vegetables without wearing gloves.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee touched cooked vegetables without wearing gloves.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on the kitchen ceiling.

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cheese inside reach in cooler. Operator properly stored it during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand washing sink located at the bar station.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple clean plate not inverted above preparation line.

Basic - Open dumpster lid.