ZUCCARELLI EAST

Violations (9)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Pasta (57F - Heated Cooling); Per operator, food not prepped or portioned today. Food prepared two days ago and held in walk in cooler. Food was discarded. See Stop Sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Pasta (57F - Heated Cooling); Per operator, food not prepped or portioned today. Food prepared two days ago and held in walk in cooler. Food was discarded. See Stop Sale.

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer, Raw veal , not commercially packaged stored atop packages of raw fish in reach in freezer. Operator over raw veal to bottom shelf.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer, Raw veal , not commercially packaged stored atop packages of raw fish in reach in freezer. Operator over raw veal to bottom shelf. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Pasta (57F - Heated Cooling); Per operator, food not prepped or portioned today. Food prepared two days ago and held in walk in cooler. Food was discarded. See Stop Sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Pasta (57F - Heated Cooling); Per operator, food not prepped or portioned today. Food prepared two days ago and held in walk in cooler. Food was discarded. See Stop Sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOW DRAWERS // Raw Shrimp (51F - Cold Holding); per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line and held for approximately 2.5 hours. Ice was placed on food to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOW DRAWERS // Raw Shrimp (51F - Cold Holding); per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line and held for approximately 2.5 hours. Ice was placed on food to quick chill. **Corrective Action Taken**

  High Priority

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint in kitchen. Employee put on hair restraint.

  Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint in kitchen. Employee put on hair restraint. **Corrected On-Site**

  Basic

• 36-27-5Repeat

  Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris, behind handwashing sink in kitchen.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris, behind handwashing sink in kitchen. **Repeat Violation**

  Basic

• 14-11-5

  Equipment in poor repair. Flip top cooler lid on cook line broken at hinges.

  Basic - Equipment in poor repair. Flip top cooler lid on cook line broken at hinges.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior wall of walk in cooler soiled with food debris.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior wall of walk in cooler soiled with food debris.

  Basic

• 12B-13-4Corrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in cooler next to cook line. Employee discarded water.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in cooler next to cook line. Employee discarded water. **Corrected On-Site**

  Basic