IL FORNO RISTORANTE

Violations (13)

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored inside non food graded bag inside walk in cooler.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pomodoro sauce at 57F Cold holding inside walking cooler located at kitchen exit. As per operator made in the morning.

  High Priority

• 10-17-4

  In-use knife/knives stored in cracks between pieces of equipment.

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatula stored between wall and three compartment sink.

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop in standing water inside a nine pan in reach in cooler.

  Basic

• 31B-04-4

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

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand washing sink located at bar area.

  Basic

• 08B-12-5

  Stored food not covered.

  Basic - Stored food not covered. Observed ice cream not covered inside chest freezer.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soil buildup at the three-compartment sink wall and on the walls behind the mixing machine and prep table leading to the walk-in freezer.

  Basic

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available for measuring temperature when using hot water as sanitizer in a dishmachine

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand was ink located at bar area.

  Intermediate

• 31B-03-4

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located next to three compartment sink, and also no soap at hand washing sink at bar area.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled inside kitchen area.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers with sauces inside walk in cooler. As per chef was made in the morning.

  Intermediate

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer located at kitchen entrance.

  Basic