Campania

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(a)1

Observed food debris along front and back of deli slicer. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning slicer. Corrected On-Site. Repeat Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(6)(n)

Observed dish machine at bar not dispensing chlorine sanitizer. Chlorine must dispense at 50 ppm. COS by priming dish machine and rewashing all glassware at bar. Employees must use test strips to check concentration periodically through the day. Corrected On-Site. New Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(6)(n)

Observed quat sanitizer not dispensing from 3-compartment sink and concentration of sanitizer buckets at 0 ppm as a result. COS by adjusting tube; concentration reached 300 ppm. All sanitizer buckets were changed. Corrected On-Site. New Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(a)1

Observed 6 in-use knives stored between prep sink and wall in main kitchen. COS by washing and storing on knife strip. New Violation.

Inspection item: Proper cold holding temperatures

Code 511-6-1.04(6)(f)

Observed feta being cold held at 59°F in prep top unit due to manner in which it was stored. Container holding feta was sitting on top of another container instead of being stored directly in unit. COS by discarding. Corrected On-Site. New Violation.

Inspection item: Time as a public health control: procedures and records

Code 511-6-1.04(6)(i)

Observed butter near stove utilizing time as a public health control (TPHC) not discarded after 4 hours. Butter was time stamped for 12pm-4pm and was discarded at 4pm as required. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding. Corrected On-Site. Repeat Violation.

Inspection item: Proper date marking and disposition

Code 511-6-1.04(6)(g)

Observed several TCS food items in prep top and walk-in units not dated. Items were prepared on previous days. food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding. Corrected On-Site. New Violation.

Inspection item: Proper cooling methods used: adequate equipment for temperature control

Code 511-6-1.04(6)(e)

Observed pomodoro sauce and alfredo sauce cooling in large, deep containers and stored covered in walk-in. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by moving to ice bath. Health Authority recommends implementation of a cooling log. Corrected On-Site. New Violation.

Inspection item: Contamination prevented during food preparation, storage, display

Code 511-6-1.04(4)(z)

Observed a bottle of Caesar dressing stored directly inside pan of lettuce in prep top unit. Also observed a piping bag of ricotta cheese stored directly in food in pizza area. COS by removing both items from food. Corrected On-Site. New Violation.

Inspection item: Personal cleanliness

Code 511-6-1.03(5)(j)

Observed one employee preparing food without wearing a hair restraint. Also observed at least 4 employees with beards longer than 1/2 inch preparing/handling food without wearing a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. *Violation was not corrected onsite as the necessary hair restraints were not available onsite. New Violation.

Inspection item: Nonfood-contact surfaces clean

Code 511-6-1.05(7)(d)

Observed significant mold-like build-up on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean. New Violation.