MOSAICO MAURIZIO FARINELLI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Observed raw chicken over raw beef inside WIC.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over cooked mixed cooked pork inside WIC, and raw beef stored over raw fish at drawer RIC, operator relocated the beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mushrooms (50F - Cold Holding) at RIC kitchen line. as per manager for less than two hours. Manager removed the item and placed it inside WIC for rapid cooling, Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clams tags not marked with last date served. Repeat Violation

Intermediate - Clams tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed some clams at RIC without tag. Manager provided tag. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed raw fish and vegetables on heavy duty cleaning towels. Mama Agee was informed that product can't be in contact with non food grade towels.

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw fish not frozen before using reduced oxygen packaging at walk-in cooler. As per the manager just packaged the raw fish. Manager removed the fish from the ROP. Corrected On-Site Warning - From follow-up inspection 2024-03-26: The establishment suspended the reduced oxygen package until the procedure is approved. Time Extended

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water at 81F. Operator sent the utensils to the three compartment sink. Corrective Action Taken Warning - From follow-up inspection 2024-03-26: Observed utensils in water at 77°F. Operator moved the containers to remove the water. Time Extended

Intermediate - - From initial inspection : 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. Observed the establishment have cooked meatballs, cooked bolognese, cooked vegetables sauce at walk-in cooler. Warning - From follow-up inspection 2024-03-26: The establishment suspended the reduced oxygen package until the procedure is approved. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw meat over raw fish. The fish is not commercially packed.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at the mop sink splitter hose connection area.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the clams and mussels tags not marked with last day used.

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

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed vacuum packed cheese without the date and time it was packed. Per operator the use the vacuum packed items in less than 48hours. Observed at the freezer vacuum packed sauces without the hour of production. Per operator they use the sauces in less than 48 Hours.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at the kitchen hand wash sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed by the ice machine clean mixers , spoons, spatulas with the food contact area facing up

Basic - Plumbing system in disrepair. Observed the handle of the kitchen hand wash sink not working properly

Intermediate - No soap provided at handwash sink. Observed no soap in the hand wash sink