Tramici

Observed during the course of this inspection that the facility ice scoop bucket in the front food service area displayed buildup inside of it. COS: Ice scoop and bucket were cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had 2 probe thermometers in the pizza prep area that displayed old food buildup on them. COS: Thermometers were cleaned and santized. CA: Glynn EH instructs management to train staff that all probe thermometers are to be cleaned/sanitized before and after use.

Observed during the course of this inspection that in the prep top cooler there was a container of whipped goat cheese labeled prepped on 04/08. COS: Container was discarded. CA: Glynn EH instructs management to ensure that all foods that have passed their 7 day discard date are discarded at the end of the 7th day.

Observed a sanitizer bucket being stored on a counter top slightly above and around food as well as a sanitizer spray bottle being stored on a shelve with spray nuzzle pointing towards a cinnamon shaker and clean dishes in the kitchen area at the time of this inspection. COS: Manager removed both containers with sanitizer. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed two sanitizer buckets being stored besides food items on a shelve in the cooking line as well as on a shelve in the dry storage area at the time of this inspection. COS: Management removed sanitizer buckets. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed a box with several cartons of shelled eggs being stored above raw seafood in the walk in cooler at the time of this inspection. COS: Management removed eggs. CA: Poultry products such as raw chicken and unpasteurized shelled eggs must be stored below other raw animal food to avoid contamination in the following order (top to bottom): ready to eat food, raw seafood, raw whole meats, raw ground meats, raw poultry and poultry products.

Observed several TCS products (Sliced tomatoes, ham, chicken cold cuts, raw chicken, mayonnaise) being cold held out of temp. in a prep top cooler across from stove in the main kitchen at the time of this inspection. COS: Management discarded food products out of temp. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding.

Observed a box of baguette being stored uncovered in outside walk in cooler as well as twelve food items (Butter, bolognese sauce, alfredo sauce, pink sauce, etc) being stored uncovered in indoor walk in cooler at the time of this inspection. COS: Management covered food items. CA: All food must be stored covered to avoid vertical contamination.

Observed dishwashing machine in bar area had an empty chlorine bottle and and no sanitizer was detected with testing devices at the time of this inspection. COS: Manager replaced sanitizer bottle. CA: Chlorine sanitizer shall be kept within the range of 50 ppm - 100 ppm in dishwashing machine to properly sanitize surfaces.

Observed a box of bread being stored directly on the floor of outside walk-in cooler at the time of this inspection. COS: Manager properly stored box. CA: Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination; at least 6 inches (15 cm) above the floor.

Observed hood system filters displaying a large buildup of grease at the time of this inspection. CA: Hood system filters shall be cleaned periodically and as needed to avoid contamination.

Observed during the course of this inspection that the facility outside walk in cooler was storing soft cheeses between 43 - 45 deg f. COS: Management discarded affected cheeses. CA: Management stated that they will not store soft cheese or any tcs food items in the cooler until repairs are made and the unit is capable of storing all tcs foods at 41 deg f or below.

Observed during the course of this inspection that facility deli slicer displayed old food buildup on a food contact surface. COS: Management began to clean and sanitize the machine immediately. CA: Management stated that cleaning procedures for the unit will be changed and updated to address all food contact surfaces of the machine.

Observed low concentration of sanitizer in the three compartment sink and facility did not have the correct test strips for their dish machine or manual warewashing at the time of this inspection. CA: Manager stated he will order more strips and call to get the sanitizer dispenser repaired.

Observed several items inside the WIC that had the incorrect dates or used multiple dating systems without differentiating which was which at the time of this inspection. CA: Manager stated they will retrain staff to use a consistent dating system and ensure the correct dates are being put on the containers after prep.

Observed during the course of this inspection that the facility had rubber hoses in contact with ice in the side bar area that displayed significant buildup on the hoses. COS: Management discarded the ice and had the hoses cleaned and sanitized. CA: Management stated that they will increase the cleaning frequency of these hoses to keep them free of accumulations.

Observed during the course of this inspection that the facility had old food buildup on the interior roof of the microwave in the kitchen area. COS: Management had the area cleaned and sanitized. CA: Management stated that they will increase the cleaning frequency of the inside of the microwave to prevent potential cross contamination.

Observed during the course of this inspection that the facility had a prep top cooler located on the wall in front of the pizza oven closest to the entrance to the area that could not produce temps at or below 41 deg f. COS: Management moved all TCS food products to adjacent properly functioning coolers. CA: Management stated that they will have the unit serviced and continue to restrict its use until it is operating at a restored proper capacity.

Glynn EH observed on 07/06/2023 that the unit in question was operating at full capacity.