TRATTORIA PAMPERED CHEF

Violations (9)

• 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 green leaf (71F - Cold Holding) on preparation table for less than 4 hours as per operator. Operator placed under ice. **Corrective Action Taken**

  High Priority

• 51-11-4

  Carbon dioxide/helium tanks not adequately secured. Operator properly secured it.

  Basic - Carbon dioxide/helium tanks not adequately secured. Operator properly secured it.

  Basic

• 14-09-4Corrected on site

  Cutting board has cut marks and is no longer cleanable. Operator discarded it.

  Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded it. **Corrected On-Site**

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris.

  Basic

• 10-20-4Corrected on site

  In-use tongs stored on equipment door handle between uses. Operator removed it.

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

  Basic

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  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.

  Basic

• 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

• 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 chicken breast (42F - Cold Holding); cooked pasta (40F - Cold Holding) in reach in cooler, was cooked from more than 24 hours as per operator.

  Intermediate