CATULLO ITALIAN

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of ponente dated 3/7 in standing reach in cooler in prep area in kitchen. Cannoli cream dated 3/16 in standing reach in cooler in prep area, also 2 containers of cannoli cream in reach in cooler at bar with no dates that employee states are from the same batch.

Basic - Floor soiled/has accumulation of debris. Along walls in small room with soda machine has. A build up of food debris. Along walls under dish machine has a build up of food debris and mold like substance. Also vents in kitchen have a build up of dust.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen touched bread with gloved hands then continued to cut loaves of bread without changing gloves or washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (68F - Hot Holding); chicken breast in marinara (108F - Hot Holding) in steam wells on cook line, per employee both items have been in steam wells less then a couple of hours, employee stirred items and turned temperature up. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottles of all purpose cleaner stored with paper towels on rack in small storage room in hallway. Air freshener, liquid soap, and hand moisturizer stored with and next to paper towels in furtherest bathroom from dining room, all paper towels moved. 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. Half and half in reach in cooler at bar opened Saturday or Friday per manager.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked penna (56F - Cooling, after 30 minutes 56F) in large pan in middle of cooler against door, employee put pasta in several pans. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar area.

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. Dish machine chlorine 0 ppm. Three compartment sink set up Quaternary ammonium 300 ppm. Service technician called. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled deflector plate to interior of ice machine located : kitchen. Soiled can opener.

Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell egg stored over various containers of ready to eat vegetables in top section of flip top reach in cooler on cook line, eggs moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of half and half in reach in cooler dated 8/10.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. individual salads (45F-47F - Cold Holding) sitting on top of other containers in flip top reach in cooler at bar, per operator salads where made and placed in cooler the day prior.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual salads (45F-47F - Cold Holding) sitting on top of other containers in flip top reach in cooler at bar, per operator salads where made and placed in cooler the day prior.

High Priority - Toxic substance/chemical improperly stored. Spray bottles of all purpose cleaner and degreaser stored with clean pan under table under service window in kitchen, bottles moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags in zip lock bag in no particular order.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags missing dates Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in container of garlic in reach in cooler, cup moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line, employee corrected during inspection. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Large wooden spatula used to stir marinara sauce on cook line has splitters coming off the sides.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (97F,61F - Hot Holding) in deep containers inside steam well on cook line, per employee sauce was already heated prior to being in well and items have been in well approximately 2.5 hours, both items reheated over 165F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. White chemical spray bottle stored hanging on rack in server area over tea, cherries, and sugar, bottle removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Only a couple of the most recent tags have dates.

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. Open container of cheesecake, half and half, and milk in coolers at bar area, per operator all items where opened on Saturday, all items marked. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. At hand wash station on cook line. Also soap dispenser not working at hand wash station in ware washing area.

Basic - Current Hotel and Restaurant license not displayed. Operator displayed in office. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle behind the bar counter over wrapped single service plastic utensils. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the stand up reach in cooler, lasagna and cooked chicken cooling inn covered tin pans over just cooked container of sauce. Operator relocated the cooked sauce to separate shelf, uncovered the cooling products and applied ice at conclusion of inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. In the storage room, carbon dioxide tank stored not secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent next to the hood system has dust build up around vent on ceiling tiles.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by the mop sink not inverted or covered for protection. Operator inverted the blue ice bucket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the three compartment sink, clean containers stacked while wet.

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line tongs stored on the oven door handle. Operator relocated the tongs. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on the back side of the flip top reach in cooler on the main cook line.

Basic - No Heimlich maneuver/choking sign posted. At time of inspection choking poster has been ordered with a delivery date of 6/29. Corrective Action Taken

No child labor law poster. For reporting purposes only. At time of inspection child labor law poster has been ordered with a delivery date of 6/29. Corrective Action Taken