Oregano's Pizza Bistro

Violations (6)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Handsinks, main line and server area At start of inspection, observed pair of tongs stored straddling the handsink splash guard that rise from the basin. Later in the inspection observed a cup sitting upside down in the basin of the server area handsink; when asked about it, an employee stated they weren't sure what the cup was for and that another employee may have dumped something in the handsink and left the cup.

  Preventing Contamination by Hands

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Clean equipment rack Observed several metal pans stacked together inverted; when several of the pans were pulled apart, found them to be wet and containing food debris when stored as clean.

  Protection from Contamination

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Make unit across from fryers When measured with a probe thermometer, observed several TCS foods stored in the make unit top to be holding above 41F. Measured ambient air temperature with a MIN/MAX thermometer for 10 minutes at 54F. When observations were shared with PIC, PIC stated the unit was defrosted overnight and recently serviced. PIC further explained that line temperature checks were performed at 11a and the foods were holding properly. PIC stated that the pasta salad was in the process of cooling from prep earlier in the morning. All other foods were stored in the walk in cooler overnight.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Make unit As described in item #22, observed pasta salad holding above 41F. PIC stated the item was cooling from the morning prep. Make unit was also observed to be holding above 41F as described in item #22. Unit is not to be used to cold hold TCS foods until repaired; PIC elected to utilize ice bins within the unit in the meantime.

  Food Temperature Control

• 6a7a14f6-8188-436d-b926-342ae36e24e8Corrected on site

  Utensils, equipment & linens; properly stored, dried, & handled

  4-903.11 (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Clean equipment rack Per item #16, observed several metal pans stored inverted and stacked on top of one another; pans were observed to be wet inside and stored in a manner that prevents proper air drying.

  Proper Use of Utensils

• c771d664-4402-48c6-9159-5f86ae53598fCorrected on site

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-101.11 Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and Clean equipment storage racks Observed a spatula with heavy pitting/melting and a ladle with a plastic grip that was cracked/peeling off.

  Utensils, Equipment and Vending