SALS ITALIAN RISTORANTE

High Priority - Dented/rusted cans present. See stop sale. At can storgar rack- 3 dented cans of artichokes- see stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Milk 54F- cold holding - food not prepared or portioned today- food out of temperature for 30 minutes- operator placed back in cooler to quick chill. At pizza station reach in cooler- pizza sauce 45F- cold holding, grandma sauce 45F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in large ice bath to quick chill. Corrected On-Site Warning

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. See stop sale. Oil in garlic on counter for 3 hours with no Tim mark- operator time marked for remaining hour. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At pizza station- spray can of paint stored over deli paper - operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in cooler marinara sauce date marked 12/22, frozen in walk in cooler and thawed yesterday with no new date mark- operator date marked. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored in a prohibited area. At storage shelf- containers of dirty dishes stored over garlic bread. Warning

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler pasta fagioli soup date marked 03/03/24- see stop sale. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade trash bag - used to store bread in walk in cooler- operator removed. Corrected On-Site Warning

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. See stop sale. No time mark for garlic in oil at salad station- operator time marked for remaining 3.5 hours. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Dead roaches on premises. At cookline- approximately 1 dead roach inside oven- operator removed and sanitized area. At soda machine station- approximately 1 dead roach inside storage cabinet- operator removed and sanitized area. At dinning room area approximately 2 dead roaches on floor near booths- operator removed and sanitized area. Corrected On-Site Repeat Violation Warning

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cabinets, shelves and small crevice's on the floor throughout establishment with old food debris. Warning

High Priority - Roach activity present as evidenced by live roaches found. At cook line - approximately one live roach crawling up knife block attached to reach in cooler- operator killed the roach, removed and sanitized area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cookline-#1 cooked chicken 49-50F - cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in cooler to quick chill. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings cooked/made on Monday- operator date marked.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline inside oven - observed approximately 4 live roaches - operator removed roaches and sanitized area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. At pizza station inside cabinet below counter- approximately 1 dead roach at time of inspection- operator removed. At hostess station inside cabinet in bottom observed approximately 1 dead roach at time of inspection- operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open coffee cup stored over garlic at walk in cooler. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside tall reach in cooler- operator provided. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp wiping cloth stored on prep counter- operator moved off counter. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Can liners used in direct contact with pizza dough in walk in cooler. Discussed with operator Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed ROP salmon fully thawed in ROP package. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless right side wait station: cooked pasta (55°F); garlic in oil (54°F); butter milk (55°F); 1 door glass on left side cook line: cooked pasta (52°F-55°F). Operator states items have been in unit overnight. Monitored for approximately 45 minutes with no changes in temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless right side wait station: cooked pasta (55°F); garlic in oil (54°F); butter milk (55°F); 1 door glass on left side cook line: cooked pasta (52°F-55°F). Operator states items have been in unit overnight. Monitored for approximately 45 minutes with no changes in temperature. See Stop Sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on shelving in ware washing area Warning

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. Commercially processed ROP salmon fully thawed in ROP package. See Stop Sale Warning

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease behind oven on cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning

Basic - Plumbing system in disrepair. Observed at cook line hand wash sink Warning

Basic - Stored food not covered. Cooked pasta, egg plant in walk in cooler not covered Warning

Basic - Water draining onto floor surface. Observed at cook line hand wash sink and triple sink Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed deep covered containers inside reach in cooler with Fagioli soup at 11 am (59°F cooling ) and portioned cooked pasta at 11am( 50°F cooling) and inside walk-in cooler two deep covered containers with marinara sauce at 11:00 (60 - Cooling Per operator products cooling since yesterday. Products did not cooled to 41°F within 6 hours. See Stop Sale.

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.at 0 ppm. Operator transferred sanitation procedures to 3 compartment sink at 100ppm chlorine Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken Parmesan stored above portioned cooked lasagna inside reach in freezer. Operator stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed deep covered containers inside reach in cooler with Fagioli soup at 11 am (59°F cooling ) and portioned cooked pasta at 11am( 50°F cooling) and inside walk-in cooler two deep covered containers with marinara sauce at 11:00 (60 - Cooling Per operator products cooling since yesterday. Products did not cooled to 41°F within 6 hours. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler main hot line, butter (50 - Cold Holding); cheese (50 - Cold Holding); cut tomatoes (50 - Cold Holding).inside pizza cooler, cooked sausage (50 - Cold Holding); meatballs (50 - Cold Holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler main hot line, butter (50 - Cold Holding); cheese (50 - Cold Holding); cut tomatoes (50 - Cold Holding).inside pizza cooler, cooked sausage (50 - Cold Holding); meatballs (50 - Cold Holding). Per operator products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale. Repeat Violation Admin Complaint

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Time/temperature control for safety food thawed in an improper manner. Veal on standing water. Operator turned on. Water faucet 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. Dishwasher (Chlorine 0ppm) Operator set up Triple Compartment sink Chlorine-100ppm Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (54°F - Cold Holding) per operator product held less than four hours in the flip top unit in the cook line. Per operator product haven't been prep or portion today. Operator moved product to the walk in cooler. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator discarded water Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the triple compartment sink. Operator provided paper towels. Corrected On-Site Warning

Basic - Hood surface soiled with grease, food debris, dirt, slime or dust. Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Warning