Italiano's

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

• Current license displayed
  • High priority: Establishment removed/defaced closure sign posted by the division. Observed division closure sign had been removed from front door at time of Emergency Order of Suspension call back inspection.

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

• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable.
  • Basic: Floor tiles missing and/or in disrepair.

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.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed the following items in reaching cooler and freezer not properly dated. Lasagna squares, pasta, breaded chicken and cooked sausage. Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 6-25-26
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cooked meat lasagna in to of make table at 55°F. Employee moved food to reaching cooler.
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed pizza in display case not properly time marked. Cook stated been cooked 2.5 hours prior.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry. Repeat from last inspection 6-25-26
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 10 dead roaches on floor by three door reach-in cooler and stove area at cooks line. Observed 2 dead roaches on floor by soda machine in dining area. Observed 1 dead roach on floor by black bookcase at back of dining room.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 6 live roaches on top of make table cooler, and lids to food in top of cooler. Observed 3 live roaches on floor by three door refrigerator on cooks line and 2 live roaches by stove at cooks line.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not maintained smooth and durable. Observed floor in kitchen area by dishwasher and pizza area no longer smooth and cleanable.
  • Basic: Floor tiles missing and/or in disrepair. Observed floor in kitchen and pizza area worn and in disrepair. Repeat from last inspection 6-25-26
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed spray bottle of bleach on make table at cooks line over top of cooked pasta. Operator corrected above issues to meet inspection standards.
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottle of bleach at cook line.

The inspector came back and found the problems fixed.

• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.