The Italian Oven

Observed employees preparing salads and bread without proper hair restraints. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use artic

Observed employee wearing smart watch while preparing lasagna. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed dull and discolored can opener blade. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed ceiling tiles in dish room with dust, rust and mold-like accumulation in the dish room. Manager was advised to clean or replace ceiling tiles. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed employee belongings( lunchbox and cup) stored in dry storage area with items intended for guests and an employee cup stored on top of dish machine. Manager moved items to designated areas. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed rusted AC vent in the dish room. Manager was advised to clean and repaint vent with food grade paint. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

Observed employee drinking a beverage (single use cup with lid and straw) on the prep and cook line and placing the cup onto the food contact surface of the cutting board. Manager corrected on site by removing the cup into a designated area.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed chlorine sanitizer at 0ppm from the dish machine. Dish machine was unable to dispense the minimum required concentration of the chlorine sanitizer even after priming. Please have dish machine repaired and manually wash all dishes and equipment in the 3 compartment sink until repairs are made.

Observed interior surface of the soda gun at the bar in need of cleaning due to sticky beverage residue. Observed cutting board with deep, dark cuts. Please sand down or replace the cutting board to prevent food build up in the cuts of the board.

Observed food equipment wet nesting in between each other.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed can opener blade with debris accumulation, drink nozzles with black debris, and ice machine with yellow staining on deflector. Manager started the cleaning process for the can opener and drink nozzles.

Observed wiping cloths in sanitizing solution below concentration required by manufacturer for effective use.

Observed metal beams between ceiling tiles with rusting. Manager stated that ceiling tiles and vents are to be repainted on 1/19/25.

Observed rusted AC vents through out the facility. Manager stated that ceiling tiles and vents are to be repainted on 1/19/25.

Observed employee phone being stored between alcoholic beverages at bar.

Observed quat sanitizer at bar at 0ppm. Manager corrected on site.

Observed fryer baskets in disrepair and in need of replacement.

Observed dust accumulating on the ceiling and light fixture in the walk in cooler.

Observed rusted air conditioning vents throughout the main kitchen and dish area. Re-paint and seal vents with food grade paint. Observed condensation dripping from the air vent in the dishwashing area.

Observed missing light shield in the dry storage area.

Raw beef stored above raw seafood and raw seafood stored with raw chicken. manager corrected on site.

Working chemical spray bottles had no label. Manager corrected on site.

Observed Starbucks cup stored by steam well. Manager discarded item.

Observed TCS food (raw chicken) stored uncovered; frozen foods uncovered in reach in freezer. COS: covered food

Bar nozzle has accumulated film and mold in the ice scoop holder. COS: washed both items

Container with yellow like seasoning without proper common name label. COS: placed label on container