388 ITALIAN RESTAURANT BY MR SAL

Violations (6)

• 08A-24-5Critical

  Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw squid and raw shrimp

  High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw squid and raw shrimp

  High Priority

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Using bowl instead of scoop. Cook removed bowls

  Basic - Bowl or other container with no handle used to dispense food. Using bowl instead of scoop. Cook removed bowls **Corrected On-Site**

  Basic

• 24-07-4Corrected on site

  Cleaned and sanitized equipment or utensils not properly stored. Washed cutting boards put on floor. Employee rewashed cutting boards.

  Basic - Cleaned and sanitized equipment or utensils not properly stored. Washed cutting boards put on floor. Employee rewashed cutting boards. **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked shrimp; (70F - Cooling) left on counter to cool, cook said approximately one hour. Cook put shrimp in cooler

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked shrimp; (70F - Cooling) left on counter to cool, cook said approximately one hour. Cook put shrimp in cooler **Corrective Action Taken**

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels ar inside bar and outside bar and back prep area.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels ar inside bar and outside bar and back prep area.

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate