MANDOLAS ITALIAN KITCHEN

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishwasher 147F.Twiple sink set up, 200ppm Quaternary. Corrective Action Taken Warning - From follow-up inspection 2024-02-23: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken this morning, manager put foods on ice: whipped ricotta (52F - Cooling) first temp 2:50pm, prepped at 2pm; beef (52F- Cold Holding) retemp 45F; marinara (43F - Cold Holding); butter (66F - Cold Holding) placed on counter at 12pm, recheck 51F manager relocated butter to freezer. Stop sale: fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding Temperatures taken from cooler across from pizza ove. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-02-23: Butter kept on time. Fresh mozzarella 49F Meatballs 51F Sausage 53F Temperature taken at 11:30 from manager and was at temperature, cooler is not in working condition Admin Complaint

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishwasher 147F.Twiple sink set up, 200ppm Quaternary. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding Warning

High Priority - Time/temperature control for safety food (cut tomatoes) identified in the written procedure as a food held using time as a public health control has no time marking. Manager was able to determine when tomatoes were prepared and placed a time mark on container. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken this morning, manager put foods on ice: whipped ricotta (52F - Cooling) first temp 2:50pm, prepped at 2pm; beef (52F- Cold Holding) retemp 45F; marinara (43F - Cold Holding); butter (66F - Cold Holding) placed on counter at 12pm, recheck 51F manager relocated butter to freezer. Stop sale: fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding Temperatures taken from cooler across from pizza ove. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food controlled by time and held beyond 4 hours. See stop sale. Cut tomatoes, manager discarded. Warning

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. Cut tomatoes on counter. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign does not state employees must wash hands before returning to work at hand wash sinks in kitchen. Warning

Basic - Stored food not covered. Pasta uncovered in cook line area. Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not labeled. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked meatballs 49f, made on 8/2/2023, cooked mushrooms 47f, made on 8/1/2023 missed cooling window. Items discarded. Bolognese 46f, dated 7/31/2023, bolognese 57f, dated 8/2/2023 found in walk in cooler. Items discarded.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed potatoes.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked meatballs 49f, made on 8/2/2023, cooked mushrooms 47f, made on 8/1/2023 missed cooling window. Items discarded. Bolognese 46f, dated 7/31/2023, bolognese 57f, dated 8/2/2023 found in walk in cooler. Items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozz 60f, sliced tomatoes 60f, salad area. Milk 44f, marinated onions 44f, walk in cooler.

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. Fresh mozz and sliced tomatoes kept in salad area no time mark. Operator states keeps items for 4 hours. Given paperwork to fill out. Time mark adjusted for current product. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 81f, on line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fresh mozz and sliced tomatoes kept in salad area no written plan.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms. Item discarded.

Basic - Bowl or other container with no handle used to dispense food. Cup in salt. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at 81f,

High Priority - Lactic acid SmartpowerSink and Surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - manager called for service - changed solution - recheck 200 ppm quaternary Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license - expired 02/01/2023

High Priority - Probe thermometer used to measure dish machine temperature for the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Reading 125 F when run three times . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Triple sink set up 200 ppm quaternary - manager stated one of the hot water heaters were not working . Service scheduled this day Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook used person phone with gloves on while cooking - reviewed with manager the proper handling of personal items , give change and proper hand washing

High Priority - Toxic substance/chemical improperly stored. Spray bottle stored next to cups at order station - manager relocated bottle Corrected On-Site

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 - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting board at food prep area in front line - manager moved cutting board to dishwashing area Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times containers of food stacked in front of back food prep hand wash sink - reviewed with manager accessibility of hand wash sinks at all times - manager relocated containers of food Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing - ice cubes inside hand sink at middle of cook line - reviewed proper use of hand wash sinks for washing hands only

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in middle of cookline - manager placed paper towels at dispense Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled at order counter and on top of dish machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on back kitchen prep table

Basic - Exterior door has a gap at the threshold that opens to the outside in dishwashing area

Basic - In-use wet wiping cloth/towel used under cutting board. - manager removed wet towel Corrected On-Site

Basic - Wiping cloth Lactic acid SmartpowerSink and Surface sanitizing solution not at proper minimum strength. - manager changed out solution to quaternary- recheck 200 ppm quaternary - manager scheduled service for the chemical dispenser Corrective Action Taken