ARMENDS ITALIAN RESTAURANT

Violations (12)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food handler cards for any employees on site. Corrective Actions: Must obtain food handler cards for all employees.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed cups stored in the designated hand sink located to the left of the 3-compartment sink. Corrective Actions: Must use hand sinks for hand washing only.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed black and pink grime around the ice chute of the ice machine. Corrective Actions: Must drain all ice then proceed to clean and sanitize.

• 20

  Proper cooling time and temperatures

  Observed cooked marinara sauce cooling out at room temperature for a whole day per employee on site. Observed marinara holding a temperature of 74F. Corrective Actions: Must properly cool cooked food items from 135 to 70F within 2 hours 5en to 41F within the next 4 hours. Must discard sauce.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed pizza reach in cooler maintaining an ambient air temperature of 46F. Corrective Actions: Must service cooler so it can maintain product temperature of 41F or below. Manager removed all TCS items that were stored in the bottom of the unit to the walk in cooler to prevent items getting out of temperature.

• 35

  Approved thawing methods used

  Observed ground beef thawing out at room temperature and directly on the floor underneath a shelf rack across from the dough mixer.Corrective Actions: Must properly thaw foods. Must not store food items directly on the floor.

• 39

  Contamination prevented during food preparation, storage and display

  Observed multiple food items stored directly on the floor in the walk in cooler. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 40

  Personal cleanliness

  Observed multiple personal items stored on shelves throughout the kitchen. Corrective Actions: Must store food items in a designated area away from all food prep.

• 40

  Personal cleanliness

  Observed employees not wearing any hair restraints. Corrective Actions: Must have employees wearing hair restraints.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed damaged gaskets on the reach in cooler located in front of the grill. Corrective Actions: Must repair/replace gaskets.

• 55

  Physical facilities installed, maintained, and clean

  Observed built up dust accumulation on the ceilings and vents throughout the kitchen. Corrective Actions: Must clean.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed built up grease on the vent hood.Corrective Actions: Must clean.