EATALIANO KITCHEN PIZZA BAR

Proper eating, tasting, drinking, or tobacco use

Violation of Code: [511-6-1.03(5)(k)1&2] Observed 2 cups of coke without a straw or lid stored on the top of a reach-in freezer located on the cook line while active food prep was occurring. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: drinks discarded, designated areas discussed Corrected On-Site. New Violation.

Adequate handwashing facilities supplied & accessible

Violation of Code: [511-6-1.06(2)(o)] Observed a pan with a raw onion in it stored in the hand sink in the main kitchen near the grill, sink was . Observed the owner rinse the a soda gun nozzle in one of the hand sinks located behind the bar. C/a: A handwashing facility may not be used for purposes other than handwashing COS: items removed from the sink, EHS discussed with owner that hand sink shall only be used for hand washing Corrected On-Site. New Violation.

Response procedures for vomiting & diarrheal events

Violation of Code: [511-6-1.03(6)] NO WRITTEN PROCEDURES FOR THE CLEAN UP OF VOMIT/FECAL INCIDENTS THAT MAY OCCUR IN THE FOOD SERVICE FACILITY C/A: FOOD SERVICE FACILITIES SHALL MAINTAIN WRITTEN PROCEDURES FOR THE CLEAN UP OF VOMIT/FECAL INCIDENTS COS: EHS PROVIDED WRITTEN PROCEDURES Corrected On-Site. New Violation.

Proper cold holding temperatures

Violation of Code: [511-6-1.04(6)(f)] Observed cold tcs foods distinguished with an asterisk (*) held above 41F in units throughout the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below COS: pasta and marinara discarded, all other items allowed to cool to 41, (per PIC items were prepared prior to opening at 11:30am) NOTE: ensure items cool fully to 41F before placing them in units for service Corrected On-Site. New Violation.

Washing fruits and vegetables

Violation of Code: [511-6-1.04(4)(g)] Observed raw calamari thawing in running water in the dedicated vegetable prep sink located in the main kitchen. C/A:raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only COS: raw calamari moved to raw meat prep sink to continue thawing fully submerged under running water observed at 68F. vegetable prep sink sanitized with a QUAT solution observed at 200ppm and allowed to air dry Corrected On-Site. New Violation.