DA POLLANI'S

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Reviewed with manager . - From follow-up inspection 2024-04-26: Admin Complaint - From follow-up inspection 2024-04-30: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No hot running water at establishment . Manager scheduled plumbing service for this day - From follow-up inspection 2024-04-26: No hot water at establishment . Hot water heater on order . Admin Complaint - From follow-up inspection 2024-04-30: Admin Complaint

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Reviewed with manager . - From follow-up inspection 2024-04-26: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 48 F, shrimp 48 F , cooked ground beef 47 F in cooler opposite stove. Per operator , cooler stocked at 2 and half hours . Operator moved food to freezer for quick chill down recheck butter 40 F, shrimp 39 F, cooked ground beef 40F Corrected On-Site - From follow-up inspection 2024-04-26: Raw shrimp 53 F, cooked ground beef 52 F , butter 54 F, cooked pasta 50 F , beef 52 F , raw chicken 53 F in cooler opposite stove . Manager took temperatures at 11:30 am and temperatures were in range . Manager removed food from cooler and placed on cart in walk in freezer Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-04-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at establishment . Manager scheduled plumbing service for this day - From follow-up inspection 2024-04-26: No hot water at establishment . Hot water heater on order . Admin Complaint

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. - container of sanitizer empty . Manager replaced container with a full container. Recheck 0 ppm chlorine . Manager to set up triple sink for use .

High Priority - Employee washed hands with cold water. Reviewed with manager .

High Priority - Medicine not labeled properly on shelf above food prep table in back kitchen . Reviewed with manager. Manager relocated medicine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 48 F, shrimp 48 F , cooked ground beef 47 F in cooler opposite stove. Per operator , cooler stocked at 2 and half hours . Operator moved food to freezer for quick chill down recheck butter 40 F, shrimp 39 F, cooked ground beef 40F Corrected On-Site

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. - cooked pasta , beef and lasagna in walk in cooler . Reviewed with operator

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand wash sink in food prep area . Reviewed with manager hand wash sinks are for washing hands only . Container moved Corrected On-Site Repeat Violation

Intermediate - No hot running water at establishment . Manager scheduled plumbing service for this day

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in food prep area . Reviewed with manager manager placed paper towels at hand wash sink Corrected On-Site

Intermediate - No soap provided at handwash sink in food prep area . Reviewed with manager hand wash sinks must be stocked at all times .Manager placed soap at hand wash sinks Corrected On-Site

Basic - Employee eating while preparing food - portioning cheese in food prep. area . Reviewed with manager and employee

Basic - Employee with no beard guard/restraint while engaging in food preparation- portioning cheese . Reviewed with manager . Employee put a beard guard on Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above unwashed produce in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen shrimp stored over bags of ice in walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50f, fried eggplant 48f, cooked lasagna 48f, sliced cheese 48f, found in line cooler, all items moved back to walk in cooler. Repeat Violation

High Priority - Vitamins stored on shelf above prep area in dish area room.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.