TUTTO PASTA

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potato (122F - Hot Holding); cooked vegetables (122F - Hot Holding) on top of stove.

High Priority

Nonfood-grade bags used in direct contact with food.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw calamari inside nonfood grade bags inside walk in coolers walls.

High Priority

29-42-4

High Priority - Observed Vacuum breaker missing at mop sink.

High Priority

Spray hose at dish sink lower than flood rim of sink.

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at three compartment sink.

High Priority

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 tomato sauce (51F - Cold Holding); mozzarella cheese (50F - Cold Holding); precooked vegetables (52F - Cold Holding); raw chicken (48F - Cold Holding); raw fish (45F - Cold Holding); corvina (45F - Cold Holding); salmon (52F - Cold Holding) diced tomato (48F - Cold Holding); garlic oil (61F - Cold Holding); heavy cream (61F - Cold Holding) at reach in across cooking line.

High Priority

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 9 individual commercially ROP white fish thawed at (45F - Cold Holding) inside reach in cooler across cooking line.

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed gaskets in disrepair at walk in cooler and reach in coolers.

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed soiled floor throughout kitchen area.

Basic

Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.

Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Observed mounted equipment of unsealed wood and legs less than 6 inches unable to easy cleaning located under handwashing sink at kitchen entrance.

Basic

Floors not maintained smooth and durable.

Basic - Floors not maintained smooth and durable. Observed throughout kitchen area.

Basic

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 walk in coolers walls and floors soiled with food splashes. Observed gaskets oiled throughout all reach in coolers and walk in cooler throughout establishment.

Basic

33-16-4

Basic - Observed Open dumpster lid.

Basic

14-09-4

Basic - Observed two white Cutting board has cut marks and is no longer cleanable at 3 compartment sink.

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout the kitchen area and also where the floor meets the walls.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicing machine soiled with accumulation of grease. Also observed ice cream scoop on top of plastic mat where standing water was observed.

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with some dirty equipment at handwashing sink located next to stove.

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed mullet stored at handwashing sink located at right kitchen entrance.

Intermediate

Ice scoop handle in contact with ice.

Basic - Ice scoop handle in contact with ice. Observed inside ice machine located at bar area.

Basic

Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio not identify as raw.

Intermediate

Buildup of food debris/soil residue on equipment door handles.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled located at right kitchen entrance.

Basic

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. Observed ceiling vent soiled throughout kitchen ceiling.

Basic

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored on top of cooking line not inverted.

Basic

Cleaned and sanitized equipment or utensils not properly stored.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean kitchen utensils stored not inverted.

Basic