NI.DO CAFFE'

Violations (25)

• 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 cooked ground beef (45F - Cold Holding); cut tomatoes (46F - Cold Holding), as per manager prepared today. Manager put ice for rapid cooling. **Corrective Action Taken**

  High Priority

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began to work without wash hands. Coached employee to wash hands properly.

  High Priority

• 12A-17-4Critical

  Employee rubbed hands together for less than 10-15 seconds while washing hands.

  High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for only 5 seconds. Coached employee to wash hands properly.

  High Priority

• 09-01-4Critical

  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

  High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting bread with no gloves. Coached employee how to properly used gloves with RTE food.

  High Priority

• 01B-12-4Critical

  Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

  High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting bread with no gloves. Coached employee how to properly used gloves with RTE food.

  High Priority

• 14-86-1Critical

  Non-food grade paper/paper towel used as liner for food container.

  High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as a liner for raw salmon, cooked mash potatoes stored inside reach in cooler by three compartment sink.

  High Priority

• 29-27-4

  No mop sink or curbed cleaning facility provided at establishment.

  Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked not accessible by dishwasher.

  Basic

• 23-03-4Repeat

  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 reach in coolers gaskets soiled across cook line. **Repeat Violation**

  Basic

• 12B-13-4RepeatCorrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee bottle of water stored inside reach in cooler by ware washing area. Employee removed. **Corrected On-Site** **Repeat Violation**

  Basic

• 14-33-4Repeat

  Reach-in cooler shelves with rust that has pitted the surface.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed across by three compartment sink. **Repeat Violation**

  Basic

• 25-06-4

  Single-service articles not stored inverted or protected from contamination.

  Basic - Single-service articles not stored inverted or protected from contamination. Observed bowls and lids by prep area not inverted.

  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. Observed by ware washing area and storage rack by freezers.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by coffee station.

  Basic

• 02D-01-5Repeat

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed squeezing bottle with cooking oil not labeled by cook line. Observed salt container not labeled at prep cooler across cook line. **Repeat Violation**

  Basic

• 01C-05-4

  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

  Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

  Intermediate

• 01C-03-4Repeat

  Clam/mussel/oyster tags not marked with last date served.

  Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

  Intermediate

• 16-37-1Repeat

  No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**

  Intermediate

• 14-14-4

  Nonfood-grade basting brush used in food. At coffee station.

  Intermediate - Nonfood-grade basting brush used in food. At coffee station.

  Intermediate

• 16-23-4

  Accumulation of lime scale on the inside of the dishmachine.

  Basic - Accumulation of lime scale on the inside of the dishmachine.

  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 cooked mash potatoes not dated at reach in cooler across three compartment sink, as per manager a day prior.

  Intermediate

• 36-36-4Repeat

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed ceiling tiles missing above prep area and kitchen. **Repeat Violation**

  Basic

• 36-34-5Repeat

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed reach in cooler gasket torn across three compartment sink.

  Basic

• 14-69-4Repeat

  Ice buildup in reach-in freezer. By gelato freezer front counter.

  Basic - Ice buildup in reach-in freezer. By gelato freezer front counter. Observed by freezer across three compartment sink. **Repeat Violation**

  Basic

• 22-08-4Repeat

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed by prep area near three compartment sink. **Repeat Violation**

  Basic