Borgo Italia

Observed handwashing sinks without hand drying provisions. Paper towels provided during inspection.

Observed soup ladle stored in handwashing sink. Ladle removed during inspection.

Observed multiple items in walk-in-cooler without date labels. Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed chemical spray bottle stored on side of handwashing sink at the bar and on a food prep top in the main kitchen. Bottles moved during inspection.

Observed two chemical spray bottles without proper identification. Spray bottles labeled during inspection.

Observed the following food items not reaching safe cold holding temperatures of 41F or below: In the prep top cooler: Raw chicken 49F, 50F , Cooked beef 46F, Raw beef 52F, Deli meat 47F, In the Walk-in-cooler: Tomato sauce 53F. On the counter Tomato sauce 80F, 75F. All food items discarded during inspection.

Observed multiple chemical spray bottles of sanitizing solution testing above 400ppm. Sanitizing solution remade during inspection.

Observed multiple chemical spray bottles without identification. All bottles labeled during inspection.

Observed heavy buildup on kitchen equipment. Equipment should be cleaned and free of accumulation.

Observed raw hamburger meat stored next to and on ready-to-eat deli meats, raw pork and beef next to ready-to-eat deli meats, raw chicken next to raw fish, and unwashed vegetables over ready-to-eat salad in the walk-in-cooler.

Observed the following foods not at safe cold holding temperatures of 41F or below. In the reach-in cooler: Liquid eggs 57F, Heavy whipping cream 58F, Cheese ravioli 56F, lobster ravioli 47F. In the prep-top-cooler Bleu Cheese 65F, Meat sauce 64F. All foods discarded during inspection.

Observed three bulk containers of marinara sauce not reaching 70F within two hours. Marinara sauce discarded during inspection.

Observed raw ground beef stored directly on top of Raw fish, and Prosciutto in the walk-in cooler. Raw sausage stored on top of whole muscle pork next to ground beef in the walk-in cooler. Raw chicken over and around ready-to eat foods in the reach-in cooler. Raw shrimp and fish over and around ready-to-eat foods in the reach-in-cooler. All foods moved during inspection.

Observed handwashing sink without handwashing cleanser available.

Observed multiple chemical spray bottles without identification. All bottles labeled during inspection.

Observed multiple bottles of quaternary Ammonium sanitizing solutions testing at 500ppm or over. Sanitizing solutions remade during inspection.

Observed several bags of vacuum sealed fish thawed without being removed from the bag in the walk-in-cooler. Fish discarded during inspection.