SAL'S ITALIAN RESTAURANT

Violations (7)

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine shows signs of black substance on interior of machine

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine shows signs of black substance on interior of machine

  Basic

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing a hair restraint. Employee put on hair restraint

  Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing a hair restraint. Employee put on hair restraint **Corrected On-Site**

  Basic

• 08B-38-4

  Food stored on floor. Boxes of food on the floor in walk in freezer.

  Basic - Food stored on floor. Boxes of food on the floor in walk in freezer.

  Basic

• 51-13-4

  No Heimlich maneuver/choking sign posted.

  Basic - No Heimlich maneuver/choking sign posted.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by cook line.

  Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by cook line.

  Basic

• 25-06-4Corrected on site

  Single-service articles not stored inverted or protected from contamination. Single serving takeout containers at cook line top shelf not inverted. Chef inverted containers.

  Basic - Single-service articles not stored inverted or protected from contamination. Single serving takeout containers at cook line top shelf not inverted. Chef inverted containers. **Corrected On-Site**

  Basic

• 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