ELISABETTA'S/BAR CAPRI

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

Intermediate - No soap provided at handwash sink. Observed at bar

Basic - Cutting board has cut marks and is no longer cleanable. Observed at fry cutting board.

Basic - Food stored on floor. Observed chicken in plastic container on walkin floor. Operator placed on shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed on top of dirty ice machine . Operator put scoop to dishwasher to be wash and sanitized . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed oil and water in squeeze bottles, not labeled

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature less then 160). Warning - From follow-up inspection 2025-10-02: Less then 160 temperature. Chlorine sanitizer 0 ppm Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over asparagus, raw steaks over French fries at reach in cooler by fryer station. Operator stored all products properly. Violation is under warning for 6/2 callbackCorrected On-Site Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Roasted garlic oil marked for12pm-4pm ; observed still in use at 4:25pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed in overstocked pan at pizza station. Operator removed overstocked portions and placed in lower portion of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Roasted garlic oil marked for12pm-4pm ; observed still in use at 4:25pm. Violation is under warning with 6/2 callback. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Speed rack in kitchen: cooked eggplant (63F - Cooling) at 4:12; cooling since 3:42 - 62F at 4:40 At current rate of cooling product will not reach 41F within 6 hours. Operator removed from deep covered container and placed in shallow uncovered container. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Cutting boards in hand wash sink by triple sink. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by dish machine. Corrected On-Site

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. Observe at salad station pickled vegetables and Caesar salad dressing without time marking. Operator labled 11-3 Corrected On-Site Warning

Intermediate - Equipment drain line draining into handwash sink. Observe at bar. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic container in dishwasher hand wash sink. Operator removed. Corrected On-Site Repeat Violation Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observe with plain Caesar salad with made with raw shell egg. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar . Operator placed paper towel at sink. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Observe at bar . Operator placed soap at sink. Corrected On-Site Warning

Basic - Cardboard used to line food-contact shelves. Observe at walkin refrigerator. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe bottle of water in reduced oxygen packaging machine. Operator discarded. Corrected On-Site Warning

Basic - Food stored on floor. Observe bread in plastic containers on floor in walk-in freezer. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe at bar utensil in standing water at 71F. Operator turned on water. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observe in kitchen large stock pot under sink that could not get water due to that. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar . Operator placed paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Observe at bar . Operator placed soap. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling dirty dishes with gloves on and without washing hand handle clean dishes with the same gloves without any hand washing

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe home made tomato sauce , cheese sauce time mark 11-3 at 3:06 At 3:10 observe oil and garlic, and cooked vegetables and butter labled 11-3.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observe home made tomato sauce , cheese sauce time mark 11-3 at 3:06 At 3:10 observe oil and garlic, and cooked vegetables and butter labled 11-3.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observe line cooks that use time as public health control and date mark for four hour not knowing that food must be discarded.

Intermediate - Equipment drain line draining into handwash sink. Observe at one bar hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at double bar hand sink.

Intermediate - No soap provided at handwash sink. Observe at dishwasher hand wash sink. Observe at double bar hand sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in water at 72°F. Operator removed water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observe at double bar hand sink.

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. Observe Dishwasher (Chlorine 0ppm).

Basic - Food stored on floor. Observe case of food on floor in walk-in freezer. Operator placed on shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe in walk-in refrigerator meat sauce overnight (47-53F - Cooling) see stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe in walk-in refrigerator meat sauce overnight (47-53F - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at bar blue cheese olives (63F - Cold Holding). Operator stated less then 2hour and placed back in refrigerator. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe half the tags not dated.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee picked a portion of sliced cheese and placed back in the container with bare hands. Food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Pizza station was being set up. Operator educated employee on bare hand contact with ready to eat. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage behind pasta sauce reach in cooler at cook line Raw lamb above bread crumbs in walk-in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee picked a portion of sliced cheese and placed back in the container with bare hands. Food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Pizza station was being set up. Operator educated employee on bare hand contact with ready to eat. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grilled eggplant (61°F - Cold Holding);in reach in cooler at cook line. Food brought out from walk-in cooler earlier and left outside. Food not prepared or portioned today. Food out of temperature for less than four hours. Operator placed ice bags to cool down. Caesar dressing (52°F - Cold Holding) at salad station. As per operator dressing made in the house and kept at room temperature. Food not prepared or portioned today. Food out of temperature for less than four hours. Operator placed in ice. Corrective Action Taken Repeat Violation Admin Complaint

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. Butter- at cook line, sliced cheese at pizza station -all no time mark. As per operator food placed on time at 10:00 am. Operator time marked. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. burgers (62°F - Cooling)at 11:45 to 62° F at 12:20 since 11:00 ; in top reach in cooler at cook line. Cooler close to the grill. As per operator ice bags placed usually on top of food to keep cold. At this rate food will not reach 41° F or below within 4 hours. Operator moved to walk-in freezer to quick chill. Corrective Action Taken

Intermediate - Clams and mussels tags not marked with last date served.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean plates stored next to handwash sink at cook line exposed to splash. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Bread container stored on the floor at grill station. Operator stored 6 inches off the floor. Corrected On-Site

Basic - In-use utensil stored in sanitizer bucket between uses- at cook line. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) at cook line. Operator fixed quaternary solution to 200 ppm 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. Walk in cooler - blood orange vinegar dressing with fresh garlic in oil - date marked 12 days ago. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - blood orange vinegar dressing with fresh garlic in oil - date marked 12 days ago. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer unit - Mozzarella 49F (cold holding). Food not prepped or portioned today. Cheese moved to blast chiller to quick chill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Accumulation of debris inside warewashing machine.