Buono Gusto By The Sea Improves its Sanitary Rating

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.

Critical - No conspicuously located thermometer in holding unit. reach in units.

Critical - Observed uncovered food in holding unit/dry storage area. opened rice bag.

Observed soiled dry wiping cloth in use.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted, soiled material on slicer.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed food debris accumulated on kitchen floor.

Ceiling tile missing. kitchen preparea .

Light not functioning. dishwasher room.

Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No thermometer provided to measure temperature of food product. Chef thermOMETER .

Critical - No conspicuously located thermometer in holding unit. reach in units.

Critical - Observed empolyee wash hands with no hot water.

Observed nonfood-grade containers used for food storage. supermarket plastic bags used for food containers .

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hot water not provided/shut off at employee hand wash sink. kitchen sink.

Plumbing system in disrepair. handwashing sink in the kitchen .

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro