NORTH ITALIA

High Priority - Live, small flying insects found One by hand sink for Cooks line

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Filling cheese container dated 4/24 in walk in cooler

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cooks line

Intermediate - Several mussel tags not marked with last date served. Repeat Violation

Basic - Floor area(s) covered with standing water. Dish room

Basic - Ice buildup in double door reach-in freezer

Basic - Light not functioning. 2 on cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat over butter milk in walk in cooler Corrected On-Site

Intermediate - Mussel tags not marked with last date served.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dish room Corrected On-Site

Basic - Clean spoons not stored inverted or in a protected manner on expo line Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on expo line Corrected On-Site

Basic - Clean spoons not stored inverted or in a protected manner on cooks line Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on shelf outside walk in cooler Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on front counter station with stickers still on them Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat portioned pasteurized crab meat Corrected On-Site

Basic - Employee beverage container next to sanitizer bucket on cooks line Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic hotel pans Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground sausage over raw whole intact pork belly on walk on cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roasted garlic in walk in cooler dated 9/30

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted garlic in walk in cooler dated 9/30

Basic - Clean drink strainer not stored inverted or in a protected manner. Corrected On-Site

Basic - Ice buildup in double door reach-in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station counter 86 Turned on and replaced with hot water then was 161F Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Pan of flour on cooks line. Corrected On-Site

Basic - Yellow Cutting boards has cut marks and is no longer cleanable on cooks line

Intermediate - bottle containing blue toxic substance not labeled at hand sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. 9th pan in lexon in walk in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter Corrected On-Site

Basic - Waste line missing at soda gun holster closest to the kitchen Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over breaded eggplant in double door reach in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned cooked pork 44-47F undercounter draws on cooks line Less than 4 hours per manager Placed in blast chiller to rapid chiller 30 minutes later 38F . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled Corrected On-Site

Intermediate - Soup bottle containing toxic substance not labeled at hand sink Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Emailed to manager Corrective Action Taken Repeat Violation

Basic - Waste line missing at soda gun holster at the bar.

Basic - Yellow Cutting board has cut marks and is no longer cleanable on the cooks

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee hosed off soiled Orange rubber gloves on his hands and then touched clean utensils coming out of dish machine without taking off gloves and washing hands. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 shell egg broken

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Garlic and oil 110° per operator

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar handsink 75°

Basic - Bamboo picks provided for customer self-service not individually wrapped or in an approved dispenser. Bamboo pricks unwarapped or protected stored where guests can self service on bar. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cook line not cover, protected or inverted

Basic - Cleaned and sanitized equipment or utensils not properly stored. All cooking utensils need to be stored handle up. Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth used under raw shell eggs Corrected On-Site

Basic - Covered waste receptacle not provided in employee bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking in server beverage area Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook prepping food wearing a bracelet

Basic - Employee with no beard guard/restraint while engaging in food preparation in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting in drying area stacked wet. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water under 3 compartment sink.

Basic - Old labels stuck to food containers after cleaning In clean dish area

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

Basic - Working containers of food removed from original container not identified by common name. White powdery substance not labeled on storage shelf Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door

Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area with