SAL'S ITALIAN RISTORANTE

Violations (7)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC- 4 hours- pizza by the slice/ fresh garlic and oil . Fresh garlic-on time at 10:30 am, employee placed time label.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC- 4 hours- pizza by the slice/ fresh garlic and oil . Fresh garlic-on time at 10:30 am, employee placed time label. **Corrected On-Site**

  High Priority

• 08B-02-4Critical

  Displayed food not properly protected from contamination. Salad flip top, bags of lettuce on top of cut and clean lettuce container, employee removed bag and discarded lettuces in contact with bag.

  High Priority - Displayed food not properly protected from contamination. Salad flip top, bags of lettuce on top of cut and clean lettuce container, employee removed bag and discarded lettuces in contact with bag.

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, came from outside and touched to go container, without washing hand first. Manager educated employee on proper hand wash procedures, after employee discarded gloves, washed hands and put in new pair of gloves.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, came from outside and touched to go container, without washing hand first. Manager educated employee on proper hand wash procedures, after employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

  High Priority

• 10-01-5Corrected on site

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching salt, employee removed.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching salt, employee removed. **Corrected On-Site**

  Basic

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Dishwasher area- two large containers of salt and beans in front of sink, employee removed

  Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area- two large containers of salt and beans in front of sink, employee removed **Corrected On-Site**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing. Ice inside sink, next to soup station, employee cleaned sink.

  Intermediate - Handwash sink used for purposes other than handwashing. Ice inside sink, next to soup station, employee cleaned sink. **Corrected On-Site**

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate