MIMMO'S 30A RISTORANTE ITALIAN

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed pizza dough stored in tshirt bag in pizza kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at two hand washing sinks near walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed house made vodka sauce stored inside upright cooler overnight, per chef, with temp reading of 68F on calibrated thermometer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed house made vodka sauce stored inside upright cooler overnight, per chef, with temp reading of 68F on calibrated thermometer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on prep table at pizza bar. Operator removed and sanitized area during inspection.

Basic - Open dumpster lid.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed large cambro of house made Alfredo sauce sitting on prep table since 11:00am to cool per operator with temp reading of 102F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed large cambro of house made Alfredo sauce sitting on prep table since 11:00am to cool per operator with temp reading of 102F.

High Priority - Toxic substance/chemical improperly stored. Observed stainless steel AJ's glass cleaner stored on shelf beside single serve items in pizza kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket and knives stored in hand wash sink in pizza kitchen. Operator removed items to ware wash area during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed small pan and scrubbing cloth inside hand wash sink located inside pizza bar. Operator educated employee during inspection. Corrective Action Taken

Basic - Bathroom located inside establishment without self-closing doors.

Basic - Employee eating in a food preparation or other restricted area. Observed pizza bar employee drinking coffee/storing without lid at/on prep table. Operator educated employee during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table in pizza bar. Operator educated employee and cell phone was removed, table properly sanitized during inspection. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in dish machine. Do not use dishes/equipment not properly sanitized. Upon inspection, observed 0ppm chlorine sanitizer reading in dish machine. Observed rinse hose inside sanitizer solution and sanitizer hose inside rinse solution. Operator placed hoses in correct order/solution, primed solution with 100ppm chlorine reading during inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice, wait station.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour inside container. Operator properly stored handle during inspection. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following in walk in cooler: house made meat sauce 56F held overnight per chef, house made tomato 54F held overnight per chef

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in walk in cooler: house made meat sauce 56F held overnight per chef, house made tomato 54F held overnight per chef

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in walk in cooler: house made meat sauce 56F held overnight per chef, house made tomato 54F held overnight per chef