JOSIES RISTORANTE & PIZZERIA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken veloute (46F - cooling) at 2:25; cooing since 4:00pm on 2/8; pomodoro (45F - cooling) at 2:28; cooling since 4:00pm on 2/8 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on cooling procedures. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken veloute (46F - cooling) at 2:25; cooing since 4:00pm on 2/8; pomodoro (45F - cooling) at 2:28; cooling since 4:00pm on 2/8 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on cooling procedures. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over lasagna at flip top cooler drawers by walk in cooler. Raw smoked salmon over sauces at flip top cooler across from hot line. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: bolognese (131F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator placed back on stove to reheat to 165+F ; wing sauce with butter (76F - Hot Holding) Observed sitting out at ambient temperature in kitchen. Per operator, out of temperature for approximately 3 hours. Operator placed in freezer to quick chill. Advised operator to use time control moving forward for wing sauce. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams and mussels. Educated operator on shellfish tag procedures.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at dish machine area. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine area. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In the dry storage area, a spray bottle of glass cleaner was stored on the shelf with dry spices. The bottle was moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At the bar, the hand sink was full of ice and used to hold the juices. The items were removed from the sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bin of pasta flour, a flat cake pan was stored inside and used to dispense the flour. The item was removed Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made pizza sauce 47-48F cooked yesterday, stored in a deep covered container at pizza station. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made pizza sauce 47-48F cooked yesterday, stored in a deep covered container at pizza station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon under raw sausage and raw ground beef in walk in cooler. Operator reversed items. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crostini Salmone containing raw salmon, not identified. Operator printed new menus during the inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F at coffee station. Operator discarded water. Corrected On-Site

High Priority - 3 Dented cans present of tomatoes at pizza station. See stop sale.

High Priority - 3 Shell eggs in use or stored with cracks or broken shells in drawers under grill . See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ground beef and grilled onions.Marked 9.3 instead of 10.3.24 Operator marked 10.3. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crostini Salmone on menu, containing smoked salmon not identified. Operator identified during the inspection. Corrected On-Site

Basic - Employee water bottle on a food preparation table next to slicer. Operator removed bottle. Corrected On-Site

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

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 0ppm. Operator will setup triple sink with chlorine. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65°F, fresh garlic and oil 77°F, left out at room temperature for less than 3 hours at pizza station. Operator placed in refrigerator. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam tags not marked with last date served. Warning

Intermediate - Handwash sink not accessible for employee use at all times dishes stored in sink. Operator removed. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink in pizza station. Operator provided. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 55°F-59°F, left out at room temperature, for less than 2 hours. Operator placed in refrigerator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station. Operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, pizza prep butter (67°F - Cold Holding); fresh garlic in oil (81°F - Cold Holding) in pizza prep for less than 3 hours. Operator time marked. 2) Cheese at cook-line (58°F -cold holding). Staked too high. Cook removed half of the cheese and placed on the bottom refrigerator to rapidly cool. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, meatballs at 3:00 (110°F - Cooling); meatballs at 3:45 (95°F - Cooling). On speed rack next to cook-line at room temperature. Cook stated meatballs were cooked 1.5 hours ago at this rate meat ball will not reach 70°F within 2 hours. Cook placed meat balls in walk in freezer. Corrective Action Taken

Basic - Opened employee soda can container in a cold holding unit with dough to be served to customers.Operator removed. Corrected On-Site