Fire and Stone Italian Pizza Kitchen

4-2B: .05(6)(n)Observed dish machine in use at bar dispensing sanitizer at too low of a concentration of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was primed in dish machine.

6-2: .04(6)(h)Observed containers of meatballs, broccolini and mushrooms being held in facility for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded.

2-2B: .03(5)(j)1&2Observed employee eating in front prep area. SECOND CONSECUTIVE VIOLATION Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee stopped eating.

2-2D: .06(2)(o)Observed employee using bar hand sink to wash oranges. Observed hand sink in front prep area being used to hold water pitcher and spatula. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Oranges were taken to prep sink to be washed. Utensils were removed from hand sink.

10D: .04(4)(d)Observed multiple containers of sauces, spices, sugar, salt, flour, and oil without labels. 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: Items were labeled.

12B: .03(5)(i)Observed multiple employees handling food without hair restraints. 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: Employees put on hairnets and hats.

15B: .05(3)(h),(i)Facility does not have chlorine test strips for bar dish machine. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Test strips were provided.

17C: .07(1)(a)Facility has outdoor storage area with unapproved finishes (unsealed concrete block walls and unsealed concrete flooring). Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) and
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(2)(c)Floor and wall juncture in outdoor storage area does not have cove base. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers (water bottles) throughout kitchen area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Water bottles were discarded.

12D: .04(4)(g)Observed employee cutting lettuce without washing beforehand. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee washed lettuce.

2-2B: .03(5)(j)1&2Observed employees drinking behind bar. Observed open cup in kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employees stopped drinking. Open cup was discarded.

4-2B: .05(7)(a)1Observed ice machine with mold-like accumulation inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

12B: .03(5)(i)Observed multiple employees handling food without hair or beard nets. 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: Employees put on hair and beard nets.

14A: .04(4)(k)Observed cups being used as scoops in multiple spices throughout kitchen. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups were removed from spices.