IL PROFESSORE FINE ITALIAN RESTAURANT

Violations (9)

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus.

  High Priority

• 22-43-4CriticalCorrected on site

  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm empty sanitizer bag. Operator replaced sanitizer 200ppm.

  High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm empty sanitizer bag. Operator replaced sanitizer 200ppm. **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw branzino at cook line. Operator removed chicken.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw branzino at cook line. Operator removed chicken. **Corrected On-Site**

  High Priority

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks. Cook placed raw fish on grill and proceeded touching clean utensils, olives and tomatoes in flip top cooler without washing his hands and changing gloves.

  High Priority - Single-use gloves not changed as needed after changing tasks. Cook placed raw fish on grill and proceeded touching clean utensils, olives and tomatoes in flip top cooler without washing his hands and changing gloves.

  High Priority

• 08B-39-4Corrected on site

  Raw carrots and herbs not washed prior to preparation in prep area. Operator went to wash foods.

  Basic - Raw carrots and herbs not washed prior to preparation in prep area. Operator went to wash foods. **Corrected On-Site**

  Basic

• 41-17-4Corrected on site

  Spray bottle containing windex not labeled in dish area. Operator labeled.

  Intermediate - Spray bottle containing windex not labeled in dish area. Operator labeled. **Corrected On-Site**

  Intermediate

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in prep sink at cook line. Operator turned water on.

  Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in prep sink at cook line. Operator turned water on. **Corrected On-Site**

  Basic

• 03G-43-2

  Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus, and steaks . Operator removed steaks from vacuum bag and will package in zip lock bags. Reviewed templets with operator. Operator stated he will rather stop vacuum packaging and start using zip lock bags, than applying for a process waiver. See stop sale for cooked octopus.

  Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus, and steaks . Operator removed steaks from vacuum bag and will package in zip lock bags. Reviewed templets with operator. Operator stated he will rather stop vacuum packaging and start using zip lock bags, than applying for a process waiver. See stop sale for cooked octopus.

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times dish stored in sink at cook line. Operator removed.

  Intermediate - Handwash sink not accessible for employee use at all times dish stored in sink at cook line. Operator removed. **Corrected On-Site**

  Intermediate