AGLIOLIO

Violations (12)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored. At dining area: Chemical in spray bottles stored next to packages of salt. Operator removed chemical.

  High Priority - Toxic substance/chemical improperly stored. At dining area: Chemical in spray bottles stored next to packages of salt. Operator removed chemical. **Corrected On-Site**

  High Priority

• 12A-28-4CriticalCorrected on site

  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch visibly soiled apron then handled clean pan;no hand wash. Employee washed hands. **Corrected On-Site**

  High Priority

• 35A-02-7CriticalRepeatCorrected on site

  Live, small flying insects found.

  High Priority - Live, small flying insects found. Observed 2 flies flying around in kitchen; operator killed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  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. At walk in cooler: Raw ground sausage stored over sliced veal. Operator stored properly.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw ground sausage stored over sliced veal. Operator stored properly. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.

  High Priority

• 02C-08-5

  Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked carrots frozen and then thawed and held at refrigeration temperature not date marked. Advised operator to date mark.

  Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked carrots frozen and then thawed and held at refrigeration temperature not date marked. Advised operator to date mark.

  Intermediate

• 08B-17-4Corrected on site

  Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat carrots and washed and prepped onions. Operator corrected.

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat carrots and washed and prepped onions. Operator corrected. **Corrected On-Site**

  Basic

• 01C-03-4

  Clam/mussel/oyster tags not marked with last date served.

  Intermediate - Clam/mussel/oyster tags not marked with last date served.

  Intermediate

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line on prep counter: raw breaded chicken (56F at 2:40pm; 55F at 3:15pm- Cooling) As per chef, cooling since 30mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Raw breaded chicken was placed inside walk in cooler to quick chill but was covered with plastic wrap. Advised operator to remove plastic wrap to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line on prep counter: raw breaded chicken (56F at 2:40pm; 55F at 3:15pm- Cooling) As per chef, cooling since 30mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Raw breaded chicken was placed inside walk in cooler to quick chill but was covered with plastic wrap. Advised operator to remove plastic wrap to quick chill.

  Intermediate

• 24-03-4Corrected on site

  Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack. Dishwasher removed soiled dishes.

  Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack. Dishwasher removed soiled dishes. **Corrected On-Site**

  Basic