SAL'S EXPRESS ITALIAN TO GO

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 washed soiled dishes and without washing hands employee returned to cook line and stirred sauce on stove top, discussed with operator employee washed hands.

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 washed soiled dishes and without washing hands employee returned to cook line and stirred sauce on stove top, discussed with operator employee washed hands. **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. In steam table house made tomato sauce (112F - Hot Holding) per operator product reheated on stove top and moved to steam table to hot hold, discussed with operator who moved product back to stove to reheat to 165F+.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table house made tomato sauce (112F - Hot Holding) per operator product reheated on stove top and moved to steam table to hot hold, discussed with operator who moved product back to stove to reheat to 165F+. **Corrective Action Taken** **Warning**

High Priority

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment operating with 26 seats and has not reported seating change, discussed with operator.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment operating with 26 seats and has not reported seating change, discussed with operator. **Repeat Violation** **Warning**

Basic

Bowl or other container with no handle used to dispense food. In dry storage bins bowls with no handles used to scoop dry ingredients, discussed with operator who removed bowls.

Basic - Bowl or other container with no handle used to dispense food. In dry storage bins bowls with no handles used to scoop dry ingredients, discussed with operator who removed bowls. **Corrected On-Site** **Warning**

Basic

Spray bottle containing toxic substance not labeled. At dish washing area multiple unlabeled spray bottles with different cleaning agents, discussed with operator to label bottles.

Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area multiple unlabeled spray bottles with different cleaning agents, discussed with operator to label bottles. **Warning**

Intermediate

Manager or person in charge lacking proof of food manager certification. Only certified food manager has expired certificate, discussed with operator to renew.

Intermediate - Manager or person in charge lacking proof of food manager certification. Only certified food manager has expired certificate, discussed with operator to renew. **Warning**

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell leanings on single service to go containers at cook line , discussed with operator who removed cell phone.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell leanings on single service to go containers at cook line , discussed with operator who removed cell phone. **Corrected On-Site** **Warning**

Basic