BRUSCHETTA FRANCESCA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in cooler drawers, raw chicken, calamari, veal stored over cooked lasagna.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw chicken stored over ground beef. Operator removed and stored correctly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine dish machine and quaternary triple sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none at dish area hand sink. Operator provided. Corrected On-Site Repeat Violation

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 at cook line reach in cooler packages of snapper not removed prior to being placed to thaw. Operator began to remove items during inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and behind fixed equipment.

Basic - Ice scoop handle in contact with ice. Observed at bar ice bin. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep table utensils in standing water of 68F. Operator removed and emptied water. Corrected On-Site

Basic - Stored food not covered. Observed at reach in cooler container of dices tomatoes stored uncovered.

Basic - Unclean building components, attachments or fixtures. Observed shelves at dry storage area soiled with dust build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed through kitchen and storage areas.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink stored in mop bucket.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At prep area/ kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Just for machine( chlorine strips)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. operator placed a new roll. Corrected On-Site

Basic - Food stored on floor. Observed at walk in cooler. Operator placed the vegetables box on shelf. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation

Basic - Storage area not maintained clean and organized.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed containers from floor. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing shield inside ware washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs stored at room temperature at prep area. As per operator for less than 30 minutes. Operator placed eggs inside cooler for rapid cooling. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area. Operator provided. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mussels, clams thawing at room temperate at prep area. Operator started food preparation. Corrective Action Taken Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. Warning - From follow-up inspection 2023-12-14: No change. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: calimari (50F - Cold Holding); snapp (49F - Cold Holding); cream (49F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in walk-in cooler: ricotta (51F - Cold Holding); ; cheese (50F - Cold Holding). Manager stated item's received 3 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: butter (50F,51F,50F - Cold Holding); cream (50F,,50F - Cold Holding). Manager stated items placed in cooler three days earlier. Repeat Violation Admin Complaint - From follow-up inspection 2023-12-14: Reach-in cooler: cheese 46F, tomatoes 46F. Manager stated items placed in cooler thirty minutes prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Admin Complaint Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bacon (54F - Cold Holding); cheese (55F - Cold Holding) at reach in cooler across from cook line. As per employee, Unit door was opened for approximately 30 minutes for restocking.

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

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting boards with black stains at preparation area and on shelves across from cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside hand sink at preparation area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area.

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.

Basic - Building components, attachments or fixtures in poor repair. Observed fan covers missing at walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line.

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed plastic containers, rice cooker, fryer baskets baking sheets stored on shelves outside across from walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler drawers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawers gaskets soiled with black substance.

Basic - Unnecessary items/unused equipment on the premises. Observed reach in cooler/freezer outside near back exit door. As per employee, Unit is no longer utilized.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with black substance at ware washing area. Observed wall soiled with accumulated food debris at cook line and preparation areas.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 200ppm. Employee took bucket to dilute with water. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Corrected On-Site - From follow-up inspection 2022-08-02: At the time of the callback inspection observed no paper towel at front counter. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (47F - Cold Holding) stored inside make table in the kitchen area. Operator discarded it. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed container stored inside the hand washing sink in the prep area. Operator removed it. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located by the dishwasher area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef stored inside make table in the kitchen area or properly dated marked. As per operator cooked ground beef was prepared Sunday. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water underneath make table in kitchen area. Repeat Violation

Basic - Food stored on floor. Observed case of raw chicken stored inside walk in cooler floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Located inside ice bin in the bar area. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gasket soiled.

Basic - Water leaking from pipe and/or faucet/handle. Located in the hand washing sink by the dishwasher area.