Grazie

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses.
• Clean equipment storage and air drying
  • Basic: Cleaned and sanitized equipment or utensils not properly stored.
• Garbage and refuse
  • Basic: Missing drain plug at dumpster.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Container with black pepper not labeled. Operator placed label
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded cheese in walk in cooler Operator removed eggs
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over multiple ready to eat in walk in cooler. Operator moved ready to eat items
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. White cutting board at cook line
  • Basic: Equipment in poor repair. Torn gaskets in reach in cooler at cook line
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled at cook line
• Clean equipment storage and air drying
  • Basic: Cleaned and sanitized equipment or utensils not properly stored. Unwashed strawberries over clean plates
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Reach in cooler at pizza station
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Employee dumping ice inside handwash sink at cook line
• Garbage and refuse
  • Basic: Missing drain plug at dumpster.
  • Basic: Open dumpster lid.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on floor behind flour bin at dry storage room 2 rodent droppings on shelf next to cans of tomato at dry storage room 1 rodent dropping on top of canned sauce at dry storage room 2 rodent droppings on floor under ice bin at bar Total: 8 rodent droppings Operator cleaned during inspection
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors at dish area
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on dry storage rack

The inspector came back, found the problems fixed and allowed the business to reopen.

• Thermometers provided and accurate
  • Intermediate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed gnaw marks through bag of dry pasta at dry storage area. Operator immediately discarded
• Thermometers provided and accurate
  • Intermediate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F. Ambient thermometer of walk in cooler at 45°F. Actual internal temperature is 40°F
• Food protection and cross-contamination
  • Basic: Food stored in a location that is exposed to splash/dust. Spices underneath soap dispenser at hand wash station at cook line. Operator moved spices
  • Basic: Food stored on floor. Case of lemons in walk in cooler
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of shelf on cook line.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Gaskets at reach in cooler at cook line
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar. Slicer with food debris at dry storage area Operator cleaned during inspection
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent cover soiled with dust in walk in cooler
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Utensils inside hand wash sink at cook line. Operator removed
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator added paper towels
  • Intermediate: No soap provided at handwash sink. Hand wash sink next to dish area. Operator added soap
  • Basic: No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink
• Garbage and refuse
  • Basic: Open dumpster lid.
  • Basic: Unnecessary items/unused equipment on the premises. 3 Reach in coolers behind restaurant
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 3 small flying insects at Dishwasher
  • Basic: Dead roaches on premises. 2 dead roaches on top of sanitation station at mop sink
  • High priority: Rodent activity present as evidenced by rodent droppings found. 3 droppings at bottom shelf at cook line 3 droppings on top of flour containers at dry storage room 3 droppings on top of pasta bags at dry storage room 8 droppings on the floor behind flour containers at dry storage room 1 dropping on top of salt container lid at dry storage room Total: 18 droppings
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Pizza station