ACQUA PAZZA COASTAL ITALIAN RESTAURANT

High Priority - Container of medicine improperly stored. Observed burn spray stored with food products. Operator removed it. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks stored over raw fish on the cook line. Operator moved the beef. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a bottle of degreaser stored with spices. Operator removed it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed their can opener with debris buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Observed their sanitizer bar hand sink with dirty dishes inside. Operator removed them. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 47.5 lbs reduced oxygen package swordfish in Walk-in cooler and walk-in-freezer. Operator stated it was fresh and not frozen before or during packaging onsite. Operator voluntarily disposed of of all swordfish.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 47.5 lbs reduced oxygen package swordfish in Walk-in cooler and walk-in-freezer. Operator stated it was fresh and not frozen before or during packaging onsite. Operator voluntarily disposed of of all swordfish. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles handing on rack in kitchen over clean silverware. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment does not have a variance for doing reduced oxygen packaging of fresh fish onsite.

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. Observed establishment does not have a HACCP plan for processing fresh fish with reduced oxygen packaging.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packed fish not properly labeled with high contrast labels on all individual items.

Basic - Ceiling vent by ice machine soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep tables and counter in kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters by ice machine not inverted or protected. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw chicken and scallops. Observed operator move chicken to lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (48F - Cold Holding); smoked mozzarella (47F - Cold Holding) at cooks line. Observed operator state food was removed from Walk-in cooler 45 minutes prior, operater returned food items to Walk-in cooler. Rechecked items 30 minutes later pork 40F cold holding, smoked mozzarella 42F cold holding. Corrected On-Site

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

Intermediate - Clam tags not marked with last date served.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter at cooks line and dish washer area. Observed operator remove beverages. Corrected On-Site

Basic - Plastic cup with no handle used to dispense food at salad station.