AZZURRO ITALIAN RESTAURANT & BAR

High Priority - Observed self-service buffet lacking adequate sneezeguards or other proper protection for food. Advised manager that establishment needs to install sneezeguards to protect food from contamination. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Manager added. Corrected On-Site

Intermediate - No soap provided at handwash sink in bar area. Manager added. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Manager discarded.. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on stove door handle between uses. Chef removed.Repeat Violation Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation

Intermediate - Observed establishment offering poached eggs and raw salmon. However menu does not identify that items are/ contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation

Basic - Ceiling tile missing in warewash and dry storage area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on stove door handle between uses. Chef removed. Corrected On-Site

Basic - Walk in cooler Floor in disrepair.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Intermediate - Observed establishment offering raw salmon. However menu does not identify that items are/ contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. Located in reach in cooler in waiter station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in buffet area.

Basic - Observed Bowl or other container with no handle used to dispense fruit and various seasonings.

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored directly over various ready to eat foods in reach in cooler. Chef rearranged. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in bar area. Chef added. Repeat Violation

Intermediate - Observed establishment offering raw salmon. However menu does not identify that items are/ contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Observed dry storage shelves containing food with rust that has pitted the surface.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils being stored in hand washing sink. Located in kitchen area. Chef removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice and flour. Chef removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Located in dry storage area. Chef instructed employee to remove. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of cooked chicken. Chef rearranged. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Observed establishment offering raw salmon and raw tuna but menu does not identify that items are raw or undercooked animal foods covered by the consumer advisory. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags being stored on shelf with food. Located in dry storage area. Chef removed. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler due to cooler leaking. Located in backup prep cooler. Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in customer reach. Chef moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in kitchen area and waiter station being used as a dump sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean utensils being stored on floor in waiter station. Manager instructed employee to rewash and sanitize. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee lunch box being stored with customer food. Manager removed. Located in reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 71°F and located on buffet line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located in waiter station.

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°; cut honeydew melon (56 - Cold Holding); cut cantaloupe (55 - Cold Holding); butter (61 - Cold Holding); sliced ham (50 - Cold Holding); sliced turkey (51 - Cold Holding); sliced cheese (50 - Cold Holding); smoked salmon (48 - Cold Holding). All foods were located on buffet line. As per manager all food are kept on time as of public health for the allotted 4 hour time. Food not time marked at time of inspection. As per manager all food had only been out for about an hour. Repeat Violation

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. Observed the following foods temperatures greater than 41°; cut honeydew melon (56 - Cold Holding); cut cantaloupe (55 - Cold Holding); butter (61 - Cold Holding); sliced ham (50 - Cold Holding); sliced turkey (51 - Cold Holding); sliced cheese (50 - Cold Holding); smoked salmon (48 - Cold Holding). All foods were located on buffet line. As per manager all food are kept on time as of public health for the allotted 4 hour time. Food not time marked at time of inspection. As per manager all food had only been out for about an hour. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in bar area blocked by pack of straws, gloves and paper towels. Manager removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon but menu does not identify that item contains raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in bar area. Manager called maintenance to repair. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on floor under prep sink. Manager instructed employee to clean and move to shelf. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag being stored on shelf next to linen and utensils in waiter station. Manager removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed case of pizza crust being stored on floor in walk in freezer. Manager instructed employee to move to shelf. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of cut vegetables. Chef removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperature greater than 41°F sliced cheese (65°F - Cold Holding); sliced ham (59°F - Cold Holding); sliced ham (59°F - Cold Holding) ; cut melon (70°F - Cold Holding); milk (64°F - Cold Holding); yogurt (71°F - Cold Holding) All were located on the buffet line. As per chef all foods in kept on line for 30 minutes discarded and refilled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage being held on buffet at 111°F - Hot Holding. As per chef sausage had only been out for about 2 hours. Chef removed from buffet line. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in drink area blocked by a tray of metal pitchers. Chef removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon on menu but is not identified as a raw or undercooked animal food covered by the consumer advisory.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the following foods temperature greater than 41°F sliced cheese (65°F - Cold Holding); sliced ham (59°F - Cold Holding); sliced ham (59°F - Cold Holding) ; cut melon (70°F - Cold Holding); milk (64°F - Cold Holding); yogurt (71°F - Cold Holding) All were located on the buffet line. As per chef all foods in kept on line for 30 minutes discarded and refilled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 64°F. Chef instructed employee to remove food and move to a different cooler. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 91°F. Chef discarded. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed various squeeze bottles not labeled. Chef instructed employee to add label. Corrected On-Site