DA SESTO ITALIANO RISTORANTE VINO

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary Sanitizer bucket at 0 PPM. Employee replenished Sanitizer bucket to 200 PPM. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items temped @ 2:47-3:10pm: Cooked mushrooms 48 F, Butter 58 F, Garlic butter 58 F, Lobster 50F, Veil 50 F, Salmon 47 F, Veil parm 46 F, Heavy cream 48 F, Italian sausage 48 F, Shredded cheese 46 F, Cooked pasta 50 F, Cooked lasagna 48 F, Liquid eggs 46 F, Premade salads 48 F, Cooked egg plant 46 F Re-temped following items at 4:41pm: Shrimp 40 F, cooked mushroom 38 F, scallops 39 F, calamari 36 F, lobster 42 F, salmon 42 F, Veil 42 F, Italian sausage 43 F, Shredded cheese 43 F, raw chicken 42 F Operator stored items inside walkin cooler and freezer to bring temperatures down. Bags of ice were also put on top of items in reach in coolers. Corrected On-Site** Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No Quaternary sanitizer test kit.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags not marked with last date served dated in October. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handles soiled with food debris.

Basic - Current Hotel and Restaurant license not displayed. Corrected during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table. Employee moved drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored above prep table. Employee phone, keys and chapstick above reach in cooler in front are. Employees moved items. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in clean dish rack near three compartment sink. Repeat Violation

Basic - Food stored on floor. House made ranch in container stored on floor in walk in cooler. Oil stored on floor near prep area. Employee moved items off the floor. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris. Microwave soiled with food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on containers on dish rack near three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Re-educated operator on reporting duties, Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta made on 2-14 pasta 46-51 degrees Fahrenheit, on 2-16, no proof of making cooling. Operator does not take cooling temps. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw veal then handled ready to eat foods. Cook was re-educated. Corrective Action Taken Warning

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. Dish washer handling soiled dishes then handling clean dishes. Cook touched trash can then handled tongs. Cook lit fryer then continued to cook with no hand wash in between. Both parties re-educated. Corrective Action Taken Warning

High Priority - Food prepared in a private home. See stop sale. Operator stated his Aunt makes their cheesecake at her house. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near cook line Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. From 2-1-23, corrected during inspection. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Lobster over cooked veggies. Lobster not commercially packaged. Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Food prepared in a private home. See stop sale. Operator stated his Aunt makes their cheesecake at her house. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Veal, lobster, Marsala, chicken, artichoke spread, garlic butter, herb butter, piccata, pasta, gf pasta, Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid butter 48 degrees Fahrenheit, piccata sauce 47 degrees Fahrenheit, Marsala sauce 48 degrees Fahrenheit, butter 46 degrees Fahrenheit, herb butter 46 degrees Fahrenheit, veal 51 degrees Fahrenheit, chicken 52 degrees Fahrenheit, lamb 46 degrees Fahrenheit, steak 48 degrees Fahrenheit, lobster 51 degrees Fahrenheit, veal prepped 51 degrees Fahrenheit, butter 46 degrees Fahrenheit, pasta 46-51 degrees Fahrenheit, lettuce 57 degrees Fahrenheit, sun dried tomato spread with cooked tomatoes 57 degrees Fahrenheit, Some items stop saled. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Butane torches stored with seasoning. Torches moved. Spic n span and windex stored with single service items in back storage. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags are being date marked with date of arrival. Operator was re-educated. Corrective Action Taken Warning

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. Deli meat and Brie opened with no dates. Milk opened on 2-15-23 not dated. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta cooling in portioned containers sealed. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, stained cutting boards, small reach in cooler cook line soiled, stained food containers, slicer blade guard. Repeat Violation Warning

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Tag was put back to container. Corrected On-Site Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta in walk in freezer. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near cook line. Mop sink soiled. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Cook line Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Equipment in poor repair. Torn gaskets on cook line. Dented hood vents. Repeat Violation Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler lid not constructed well. Warning

Basic - In-use tongs stored on equipment door handle between uses. On oven, tongs moved. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in four and sugar. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in lettuce. Tongs moved. Corrected On-Site Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Heat gage needle not moving. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ceiling soiled on cook line, Warning

Basic - Nitrogen tank at bar not secured. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line soiled, dish racks soiled, dish shelf soiled, blender base soiled, Repeat Violation Warning

Basic - Oil dumpster soiled. Warning

Basic - Open dumpster lid. Warning

Basic - Standing water in bottom of reach-in-cooler. Cook line Warning

Basic - Unnecessary items/unused equipment on the premises. Near air handlers. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over washed lettuce. Lettuce was moved. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At prep area. Warning