AL DENTE RESTAURANT & PIZZA

6-1A: .04(6)(f)Observed that the cut tomatoes, white American Cheese, mozzarella cheese and cut lettuce were being held higher than 41 degrees in the open top prep cooler. Also observed that the alfredo sauce, and the fresh parmesan were being held higher than 41 degrees in the two door refrigerator.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The cut tomatoes, white American Cheese, mozzarella cheese, and the lettuce were held for less than two hours. They were allowed to be cooled down to 41. The fresh grated parmesan and the alfredo sauce were discarded.//

12B: .03(5)(j)The employee that was cooking at the pizza station had a beard that was longer than 1/2" without a beard restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The person in charge had the employee put on a beard restraint.//

17D: .07(4)(b)Observed that a plate of employee food stored on the food storage shelf in front of the freezer.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge discarded the employee food.//

8-2B: .07(6)(g)Observed that all the in-use sanitizer buckets and spray bottles were at a concentration that was higher than the maximum allowed for food safety.// Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Person in charge remade the buckets and the spray bottles so that the concentration is within the proper parameters for food safety.//

6-1A: .04(6)(f)Observed cooked chicken that was left out at room temperature for more than two hours on the prep table. Also observed three large packages of raw chicken that were not being held at or below 41° F in the upright refrigerator. The chicken had been in the upright cooler for more than 24hours. The temperature of the cooler was taken with the Delta Trak thermometer and it was in compliance. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the cooked chicken and the three large packages of raw chicken.//

12B: .03(5)(g)Observed that the employee preparing pizza dough had a bracelet on his wrist.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed the bracelet and then rewashed his hands.//

17D: .07(4)(b)Observed a personal water tumbler in the sink with the restaurant dishes. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The personal water tumbler was put in a designated space for employee belongings.//

6-1B: .04(6)(f)Observed cooked chicken and cooked beef in the hot water bath that were holding below the minimum of 135° F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The cooked beef and chicken were being hot held for less than 45mins per the person in charge. The person in charge was allowed to reheat the chicken and the beef on the grill.//

10D: .04(4)(d)jObserved containers of butter, oil, beef seasoning, sugar and flour that were not labeled with the common name of the food.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the containers of butter, oil, beef seasoning, sugar and flour.//

12C: .04(4)(m)Observed wet wiping cloths stored on the grill.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge placed the wet wiping cloth in the sanitizer bucket.//