ESSENZA ITALIAN EATERY AND MARKET

Violations (8)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cooked eggplant (50-51F). Per operator item was held in unit overnight. Item not prepped or portioned today.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cooked eggplant (50-51F). Per operator item was held in unit overnight. Item not prepped or portioned today. Observed item stored on top of upper food pans. Reviewed proper cold holding. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cooked eggplant (50-51F). Per operator item was held in unit overnight. Item not prepped or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cooked eggplant (50-51F). Per operator item was held in unit overnight. Item not prepped or portioned today. Observed item stored on top of upper food pans. Reviewed proper cold holding. See stop sale.

  High Priority

• 08A-05-6CriticalCorrected on site

  1. Cookline flip top - Raw shell eggs stored over/not properly separated from ready-to-eat heavy cream. 2. Reach in freezer - Raw beef stored over/not properly separated from ready-to-eat pasta - all items not commercially packaged. Operator stored all item properly.

  High Priority - 1. Cookline flip top - Raw shell eggs stored over/not properly separated from ready-to-eat heavy cream. 2. Reach in freezer - Raw beef stored over/not properly separated from ready-to-eat pasta - all items not commercially packaged. Operator stored all item properly. **Corrected On-Site**

  High Priority

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then touched ready to eat items without first washing hands. Reviewed proper hand washing and employee washed hands.

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then touched ready to eat items without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook dropped cooked egg on floor, picked it up/discarded and continued to cook items without removing glove and washing hands. Reviewed proper hand washing and employee washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook dropped cooked egg on floor, picked it up/discarded and continued to cook items without removing glove and washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**

  High Priority

• 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. All food handlers less than 60 days. Operator stated she has Food Employee Reporting Agreements.

  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. All food handlers less than 60 days. Operator stated she has Food Employee Reporting Agreements.

  Intermediate

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter - gelato scoops in water 75F. Operator removed.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter - gelato scoops in water 75F. Operator removed. **Corrected On-Site**

  Basic