CUCINA ITALIANA RISTORANTE PIZZA VINO

Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw chicken stored over soup. Advised operator of proper storage. Operator stored correctly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw chicken stored over soup. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw veal stored over ravioli, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw veal stored over ravioli, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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 cook line low boy and cooling drawers, raw fish (57F - Cold Holding); raw veal (57F - Cold Holding); raw chicken (57F - Cold Holding); cooked eggplant (57F - Cold Holding); rice balls (57F - Cold Holding); lasagna (57F - Cold Holding); raw calamari (45F - Cold Holding); raw breaded chicken (47F - Cold Holding); breaded cheese (47F - Cold Holding); cooked chicken (47F - Cold Holding); soup (47F - Cold Holding) not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. 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 cook line low boy and cooling drawers, raw fish (57F - Cold Holding); raw veal (57F - Cold Holding); raw chicken (57F - Cold Holding); cooked eggplant (57F - Cold Holding); rice balls (57F - Cold Holding); lasagna (57F - Cold Holding); raw calamari (45F - Cold Holding); raw breaded chicken (47F - Cold Holding); breaded cheese (47F - Cold Holding); cooked chicken (47F - Cold Holding); soup (47F - Cold Holding) not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, cooked pasta (57F - Cold Holding), operator stated item held in unit approximately 1 hour. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill. At cook line low boy and cooling drawers, raw fish (57F - Cold Holding); raw veal (57F - Cold Holding); raw chicken (57F - Cold Holding); cooked eggplant (57F - Cold Holding); rice balls (57F - Cold Holding); lasagna (57F - Cold Holding); raw calamari (45F - Cold Holding); raw breaded chicken (47F - Cold Holding); breaded cheese (47F - Cold Holding); cooked chicken (47F - Cold Holding); soup (47F - Cold Holding) not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, cooked pasta (57F - Cold Holding), operator stated item held in unit approximately 1 hour. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill. At cook line low boy and cooling drawers, raw fish (57F - Cold Holding); raw veal (57F - Cold Holding); raw chicken (57F - Cold Holding); cooked eggplant (57F - Cold Holding); rice balls (57F - Cold Holding); lasagna (57F - Cold Holding); raw calamari (45F - Cold Holding); raw breaded chicken (47F - Cold Holding); breaded cheese (47F - Cold Holding); cooked chicken (47F - Cold Holding); soup (47F - Cold Holding) not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority

Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave soiled with food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave soiled with food debris.

Basic

Handwash sink used for purposes other than handwashing. At cook line designated hand wash sink used for other purposes as evident by soiled pan of utensils inside sink. Operator removed.

Intermediate - Handwash sink used for purposes other than handwashing. At cook line designated hand wash sink used for other purposes as evident by soiled pan of utensils inside sink. Operator removed. **Corrected On-Site**

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored over prep table. Operator removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored over prep table. Operator removed. **Corrected On-Site**

Basic