RISTORANTE MULINO

Violations (17)

• 2

  Certified Food Protection Manager / Food Handler Certification

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

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures in place for diarrheal and vomiting events. Corrective Actions: Must have procedures in place for diarrheal and vomiting events.

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

  Observed an employee on site mix ready to eat salad lettuce with their bare hands. Corrective Actions: Must not handle ready to eat food items with bare hands. Employee discarded lettuce at the time of inspection.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink located to the left of the stoves with food dumped inside. Corrective Actions: Must use hand sinks for handwashing only.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the chemical dish machine sanitizing at 0 ppm during a cycle. Corrective Actions: Must service dish machine so it can sanitize between 50-100ppm. Must not use dish machine until it can sanitize properly. Must use 3-compartment sink to properly sanitize dishes.

• 28

  Toxic substances properly identified, stored, used

  Observed 2 chemical bottles hanging on the piping of the hand sink that is near the 3-compartment sink with no labels. Corrective Actions: Must properly store and label all chemical bottles.

• 35

  Approved thawing methods used

  Observed frozen calamari thawing in a pan filled with water on a shelf rack by the 3-compartment sink. Corrective Actions: Must properly thaw food items. Employee moved calamari to walk in cooler at the time of inspection.

• 38

  Insects, rodents and animals not present

  Observed what appeared to be flies throughout the kitchen. Corrective Actions: Must have pest control treat the issue.

• 39

  Contamination prevented during food preparation, storage and display

  Observed boxes of oil stored directly on the floor outside the walk in cooler.Corrective Actions: Must properly store all food items at least 6 inches above the floor.

• 40

  Personal cleanliness

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

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  Observed a spatula being used to hold up the salad toppings cooler lid. Corrective Actions: Must properly use utensils.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chlorine test strips on site for the chemical dish machine. Corrective Actions: Must obtain proper chemical test strips.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed expired quaternary ammonium test strips on site. Corrective Actions: Must obtain new chemical test strips for the quaternary ammonium solution.

• 52

  Sewage and waste water properly disposed

  Observed an improper air gap at the 3-compartment sink. Corrective Actions: Must provide at least a 1" air gap at the 3-compartment sink.

• 55

  Physical facilities installed, maintained, and clean

  Observed absorbent ceiling tiles in the back prep area where the walk in cooler is located. Corrective Actions: Must replace ceiling tiles with a smooth, easily cleanable, non-absorbent ceiling tile.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed a vent light out at the vent hood above the stove. Corrective Actions: Must repair/replace light.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed a missing light shield above the back prep table in front of the walk in cooler. Corrective Actions: Must replace missing light shield.