IL PROFESSORE FINE ITALIAN RESTAURANT

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm empty sanitizer bag. Operator replaced sanitizer 200ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw branzino at cook line. Operator removed chicken. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks. Cook placed raw fish on grill and proceeded touching clean utensils, olives and tomatoes in flip top cooler without washing his hands and changing gloves.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus, and steaks . Operator removed steaks from vacuum bag and will package in zip lock bags. Reviewed templets with operator. Operator stated he will rather stop vacuum packaging and start using zip lock bags, than applying for a process waiver. See stop sale for cooked octopus.

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

Intermediate - Spray bottle containing windex not labeled in dish area. Operator labeled. Corrected On-Site

Basic - Raw carrots and herbs not washed prior to preparation in prep area. Operator went to wash foods. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in prep sink at cook line. Operator turned water on. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink. Repeat Violation Warning - From follow-up inspection 2025-02-17: Same. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cooked broccoli rabe at reach in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Fresh cooked garlic and oil in squeeze bottle at cook line. Per operator, held out of cooler since 9/20. See stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed Milk opened 9/22 at tall stainless reach in cooler. Advised operator to label milk.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at sanitizer buckets.