Santinos Restaurant Pizzeria scored 82; newer inspection records 90

1. 01

   Handwashing

   Item 2-2D ↗

   Observed handwashing sink in the main kitchen being blocked by the trash can at the beginning and the end of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed handwashing sink in the main kitchen being blocked by the trash can at the beginning and the end of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: PIC removed the trash can. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
2. 02

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   PIC unable to provide vomit/bodily fluid cleanup procedure/kit. 6) Responding To Contamination Events.

   Inspector’s full note +

   Code 511-6-1.03(6)

   PIC unable to provide vomit/bodily fluid cleanup procedure/kit. 6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf CA: EHS provided PIC with norovirus cleanup procedure poster. Corrected On-Site. New Violation.

   Official report · Item 2-2E ↗
   Corrected on siteNew violation
3. 03

   Cold holding

   Item 6-1A ↗

   Observed food items cold hold at above 41F in walk-in, prep-top and reach-in coolers throughout main kitchen. (See temp logs) COS: PIC placed food items on ice/called maintenance to service equipment. f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note +

   Observed food items cold hold at above 41F in walk-in, prep-top and reach-in coolers throughout main kitchen. (See temp logs) COS: PIC placed food items on ice/called maintenance to service equipment. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above Repeat Violation.

   Official report · Item 6-1A ↗
   Repeat violation
4. 04

   Required permits and notices

   Item 13A ↗

   Observed the old inspection report being posted and blocked by pizza boxes. COS: PIC will post the most recent inspection report in public view.

   Inspector’s full note +

   Code 511-6-1.02(1)(d)

   Observed the old inspection report being posted and blocked by pizza boxes. COS: PIC will post the most recent inspection report in public view. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Corrected On-Site. New Violation.

   Official report · Item 13A ↗
   Corrected on siteNew violation
5. 05

   Utensil storage

   Item 14A ↗

   Observed in-use utensils being store in room temperature water throughout the kitchen; Observed containers/bowls without handles being used to scoop foods in the kitchen. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or…

   Inspector’s full note +

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

   Observed in-use utensils being store in room temperature water throughout the kitchen; Observed containers/bowls without handles being used to scoop foods in the kitchen. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC changed water to hot water/ PIC removed all scoops without handles. Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation
6. 06

   Warewashing facilities and test strips

   Item 15B ↗

   Observed the Dishwashing machine unable to dispense proper concentration of sanitizer (less than 50ppm of Chlorine). CA/COS: PIC will wash and sanitize all dishes in the 3 compartment sink and will get the dishwashing machine serviced. p) Warewashing Equipment, Determining Chemical Sanitizer Concentration.

   Inspector’s full note +

   Code 511-6-1.05(6)(p)

   Observed the Dishwashing machine unable to dispense proper concentration of sanitizer (less than 50ppm of Chlorine). CA/COS: PIC will wash and sanitize all dishes in the 3 compartment sink and will get the dishwashing machine serviced. p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Corrected On-Site. New Violation.

   Official report · Item 15B ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.