PIOLA RESTAURANT

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.

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 chlorine sanitizer dishwasher machine at bar area at 0ppm, staff provided new new sanitizer container, primed and retested at 100ppm **Corrected On-Site**

High Priority

Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

High Priority

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic

In-use tongs stored on equipment door handle between uses, staff removed tongs.

Basic - In-use tongs stored on equipment door handle between uses, staff removed tongs. **Corrected On-Site**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC return reach in cooler gaskets soiled

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at several prep tables.

Basic

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed chlorine sanitizer quad sanitizer bucket at 0ppm, staff provided new solution retested at 200ppm. **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chlorine sanitizer old food residue at handwashing sink cook line, coached staff in proper use of handwashing sinks. **Corrective Action Taken**

Intermediate

Water pressure lacking at fixtures that require the use of water.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed at one of the handwashing sinks at cook line, instructed staff to use the other unit while this unit is fix. **Corrective Action Taken**

Intermediate

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 at handwashing sink at the cook line area.

Intermediate

Clean utensils stored between equipment and wall,

Basic - Clean utensils stored between equipment and wall, Observed two knifes stored at front counter in between sink and the wall, staff relocated the knife to be sanitized and stored correctly . **Corrected On-Site**

Basic