BAR ITALIA

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. Observed their dish machine at 0ppm chlorine. Instructed them to use their triple sink for sanitizing. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked vegetables dated more than 7 days in the walk in cooler. Operator willingly disposed of the product. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked vegetables dated more than 7 days in the walk in cooler. Operator willingly disposed of the product. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef not labeled in the walk in cooler. Operator stated it was either made yesterday or the day before. Operator labeled it as the day before. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed their can opener holder soiled. Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a power tool battery charger stored on the back prep table. Operator removed it. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed their sanitizer buckets at 0ppm quaternary. Operator remade them to 200ppm. Corrected On-Site Repeat Violation Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed an employee leave the restroom and then handle utensils without washing their hands a second time. Reviewed proper procedures with the operator. Corrective Action Taken Warning

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. Observed their dish machine at 115F. Operator called a provider and set up their triple sink to 200ppm quaternary. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over ready to eat prosciutto in the walk in cooler. Operator removed them. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wipe his pants with his gloves and handle utensils without changing them. Operator had him change his gloves. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored next to bottles of olive oil in the kitchen. Operator removed them. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for their quaternary triple sink. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not inverted in the kitchen. Repeat Violation Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed their server station extinguisher in the red.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on the cook line,front server line, and bar: Ricotta cheese (52F - Cold Holding); Chicken (47F - Cold Holding); Tuna (47F - Cold Holding); Fish (47F - Cold Holding); Milk (45F - Cold Holding); Chopped tomatoes (50F - Cold Holding), Cheese olives (50F - Cold Holding). Operator stated that the tuna and fish have been out for more than 4hrs while all other products had been out for approximately 2hrs. Operator placed what product they could into the walk in cooler, closed the lids of the make line, and willingly disposed of the tuna and fish. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line,front server line, and bar: Ricotta cheese (52F - Cold Holding); Chicken (47F - Cold Holding); Tuna (47F - Cold Holding); Fish (47F - Cold Holding); Milk (45F - Cold Holding); Chopped tomatoes (50F - Cold Holding), Cheese olives (50F - Cold Holding). Operator stated that the tuna and fish have been out for more than 4hrs while all other products had been out for approximately 2hrs. Operator placed what product they could into the walk in cooler, closed the lids of the make line, and willingly disposed of the tuna and fish. Corrective Action Taken Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 300ppm quaternary. Operator emptied some out and filled it with water to retest at 200ppm. Corrected On-Site Warning

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. Observed no vomit clean up plan or kit. Emailed the operator a plan. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed the bar hand wash sink blocked by paper products. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed the cook line hand wash sink used to fill a container. Instructed the operator on the sinks proper use. Warning

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. Observed no singed agreements. Had the operator sign one and emailed them more copies. Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks stored on prep areas throughout the kitchen. Operator removed some. Corrective Action Taken Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee cooking on the line with no hair restraint. Operator had them put on a hair net. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the back hood filters. Warning