IL POMODORO

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler; commercially reduced oxygen packaged raw salmon (46F - Cold Holding). At walk-in cooler; butter (51F - Cold Holding); raw chicken (51F - Cold Holding). Operator stated items not prepared or portioned today held in coolers less than 4 hours, added ice to products. At wait station; fresh garlic in oil basil parsley (69F - Cold Holding). Operator stated intentionally held at room temperature until served currently for less than 1 hour, applied time marking (item to be added to written procedures for time as a public health control when completed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler; commercially reduced oxygen packaged raw salmon (46F - Cold Holding). At walk-in cooler; butter (51F - Cold Holding); raw chicken (51F - Cold Holding). Operator stated items not prepared or portioned today held in coolers less than 4 hours, added ice to products. At wait station; fresh garlic in oil basil parsley (69F - Cold Holding). Operator stated intentionally held at room temperature until served currently for less than 1 hour, applied time marking (item to be added to written procedures for time as a public health control when completed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched their faces/hair then continued preparing food for customers without washing hands. Operator discussed with employees who then washed hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched their faces/hair then continued preparing food for customers without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. At cook line make top reach in cooler; raw chicken stored over ready to eat fresh garlic with basil and parsley sauce. Operator moved raw chicken to bottom shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line make top reach in cooler; raw chicken stored over ready to eat fresh garlic with basil and parsley sauce. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made marinara (129F - Hot Holding). Operator stated marinara reheated prior to being held for less than 1 hour, moved to be reheated to 165F+ and held at 135F or above.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made marinara (129F - Hot Holding). Operator stated marinara reheated prior to being held for less than 1 hour, moved to be reheated to 165F+ and held at 135F or above. **Corrective Action Taken** **Warning**

High Priority

No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food. At pizza station; pizza by the slice (TPHC). Operator stated held using TPHC, time marking applied, no written procedures available. Advised Operator to provide written procedures.

Intermediate - No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food. At pizza station; pizza by the slice (TPHC). Operator stated held using TPHC, time marking applied, no written procedures available. Advised Operator to provide written procedures. **Warning**

Intermediate

Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.

Intermediate - Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. **Corrective Action Taken** **Warning**

Intermediate

Commercially processed reduced oxygen packaged (ROP) fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator stated raw salmon thawed less than 1 hour prior, removed from packaging.

Basic - Commercially processed reduced oxygen packaged (ROP) fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator stated raw salmon thawed less than 1 hour prior, removed from packaging. **Corrected On-Site** **Warning**

Basic