Amici Italian Cafe

18: .07(5)(k)There is an infestation of gnats at the bar near the beer kegs and in the side room the the kitchen where the mop sink and beer cooler is located. The gnats seem to be drawn to the condensation from the kegs. There was standing water on the floor in the storage room and towels that need to be laundered that the gnats were also attracted to. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: the facility must work closely with the pest control company to have the gnats eliminated. Only restaurant grade chemicals and not home remedies. The person in charge was instructed to have a spray bottle with a bleach and water solution that is good contact safe and the sanitizer concentration is tested with a chlorine test strip; to spray and wipe down areas at the bar frequently.

12B: .03(5)(g)Observed multiple employees handling ready to eat foods, making drinks, and preparing food with watches an unapproved rings. 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: Education was provided to the person in charge discussing any employees working with food items are not allowed to wear arm and hand jewelry unless it is a single plain wedding band. All jewelry was removed.

4-2B: .05(7)(a)1Observed a build up of debris inside the large ice machine in the back of the facility. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: NCOS

6-1D: .04(6)(i)The facility did not have a written time control procedure when asked. The pizzas that are on time control does have an appropriate time control marking (date, start time, and end time). The pizza's were also discarded when they were suppose to be discarded. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: A time control handout was provided to the person in charge. Education was provided discussing the requirement to have the written time control procedure on site and accessible to the inspector.