VALENTINO RISTORANTE ITALIANO

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food - for fresh garlic and oil at server station

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment sealing fresh fish in vacuum packaging individually without a HACCP plan in place .Packaging completed this day Instructed manager to remove fish from packaging

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the bar .

Intermediate - oyster tags not marked with last date served.

Basic - Old labels stuck to food containers after cleaning.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 83 degree water on cook line. Utensils were sent back to be replenished and new container of water and utensils were stored on stove top to be held at 135 degrees or above. 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. See stop sale. Butter in server wait station time stamped for 5pm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. For oyster tags. Discussed with chef and manager.

Intermediate - Clams/mussels/oysters tag missing required information. For oysters stored in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Soda gun nozzles in bar area soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided time as a public health control written procedures for herb butter. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with pink mold like substance. Soda machine ice bin interior soiled with black mold like substance.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cod fish in walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cod fish and shrimp in walk in cooler

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled in chemical storage closet and in bar area . Reviewed with manager

Basic - Clean chill sticks not stored inverted or in a protected manner ( on the shelf ) in the walk in freezer . Reviewed with manager

Basic - Employee personal food not properly identified and segregated from food to be served to the public in freezer . Reviewed with manager safe storage of food

Basic - In-use ladels stored on shelving unit at cook line between uses. Reviewed with manager Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at expo station

Basic - No waste receptacle installed at handwash sink provided with disposable towels at cook line area . Reviewed with manager

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line . Manager removed employee drink Corrected On-Site

Basic - Stored food ( cheese, cut lettuce, sausage ) not covered in walk in cooler . Reviewed with manager .