LOUIE BOSSI'S RISTORANTE BAR PIZZERIA

Violations (7)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fry station, meatballs (105-160F - Hot Holding). The meatballs were over stacked. The over stacked portion was removed and is being reheated to 165F to hot hold

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fry station, meatballs (105-160F - Hot Holding). The meatballs were over stacked. The over stacked portion was removed and is being reheated to 165F to hot hold **Corrective Action Taken**

  High Priority

• 22-43-4CriticalCorrected on site

  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The solution was changed, 200ppm quaternary

  High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The solution was changed, 200ppm quaternary **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, cheese stuffed olives (66F - Cold Holding). The olives were out of the refrigerator for less than 2 hours. The olives were not prepped or portioned today. They were moved back to the refrigerator to chill and cold hold.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, cheese stuffed olives (66F - Cold Holding). The olives were out of the refrigerator for less than 2 hours. The olives were not prepped or portioned today. They were moved back to the refrigerator to chill and cold hold. **Corrective Action Taken**

  High Priority

• 22-20-5

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

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

  Basic

• 22-02-4Repeat

  Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun nozzle was soiled.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun nozzle was soiled. **Repeat Violation**

  Intermediate

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. In the dish area, the hand wash sink was missing the paper towels. The employee replaced them

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the dish area, the hand wash sink was missing the paper towels. The employee replaced them **Corrected On-Site** **Repeat Violation**

  Intermediate

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled.at the dish washer area hand sink, a spray bottle of degreaser was not labeled. The chef discarded to bottle.

  Intermediate - Spray bottle containing toxic substance not labeled.at the dish washer area hand sink, a spray bottle of degreaser was not labeled. The chef discarded to bottle. **Corrected On-Site**

  Intermediate