Capriccio Ristorante Improves its Sanitary Rating

Basic - Ceiling/ceiling tiles/vents and surrounding atra soiled with accumulated food debris, grease, dust, or mold-like substance.

No Violations Were Observed

Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink in wait station. Back door area. Observed on callback 1/11/16 hot water at 85°.

Intermediate - No hot running water at three-compartment sink. Back wait station @ 80°. Observed on callback 1/11/16 hot water at 84°

Basic - Build-up of grease on nonfood-contact surface. Sides of fryers and floor inderneath.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Strainers on floor, removed, **Corrected On-Site**

Basic - Nonfood-contact equipment in poor repair. Broken glass cooler, kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top 47° cut tomato salsa, 1/2 pound; 1/2 pound, proccuto 52° stop sale. Do not use until maintaining 41° or under. Other coolers available.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flip top 47° cut tomato salsa, 1/2 pound; 1/2 pound, proccuto 52°

Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink in wait station. Back door area,

Intermediate - No hot running water at three-compartment sink. Back wait station @ 80°

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 47-52°, 2-door, flip top in kitchen.

Intermediate - Soil residue in food storage containers. Cookline, metal cups.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler, salad cooler in kitchen.

Basic - Plumbing system in disrepair, coffee maker water hose sits in handsink in banquet room.

Intermediate - Equipment drain line draining into handwash sink, banquet room.

Basic - Ceiling tile in disrepair. In coffee room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks on counter at main bar.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies and men's room, dining room.

Basic - Equipment in poor repair. Beverage Air cooler in kitchen at 45°.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door. **Repeat Violation**

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Beverage air cooler in kitchen with cut tomatoes, mozzarella at 45°, since yesterday, stop sale.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beverage air cooler at 45° in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door in kitchen and formal dining room.

Basic - Single-service articles not stored inverted or protected from contamination. Observed forks in salad area. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Caponapata 50°f in walk in cooler.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed Caponapata in walk in cooler at 50°f due to improper cooling 12 plus hrs.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed at 2 guns in main bar area.

Intermediate - Ice chute soiled/build up of debris.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed in walk in cooler Caponapata covered during cooling left overnight 12 plus hrs, 50°f.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, eggs over seafood in walkin.

Basic - Cutting board has cut marks and is no longer cleanable, cookline.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, employee men''s room.

Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed gaskets/seals on cold holding unit in poor repair-walkin

Nonfood-contact equipment not designed and constructed in a durable manner--rusty freezer top

Nonfood-contact equipment not designed and constructed in a durable manner-glass cooler door cracked-kitchen.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable--rusty.

Critical - Observed soiled reach-in cooler gaskets-2-door ban-marie.

Critical - Observed buildup of slime on soda dispensing nozzles-bar.

Critical - Observed buildup of slime on soda dispensing nozzles-fountain at wait station.

Observed unused and unprotected place settings left on table with seated customers reused for other customers.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-party-linen rooms back door.

Floors not maintained smooth and durable-kiitchen.

Critical - Working containers of food removed from original container not identified by common name. salt in drystorage area. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.

Critical - Observed an unprotected ice machine in a customer/nonsecure area. outdoor ice machine enclosure not locked. Corrected On Site. Repeat Violation.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves

Floors not maintained smooth and durable. kitchen.

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

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

Critical - Observed an unprotected ice machine in a customer/nonsecure area. outdoor ice machines unlocked. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink. restrooms next to kitchen and private room. Corrected On Site. According to mgr employees are no longer allowed to use these restrooms. Repeat Violation.

Observed ceiling soiled with accumulated grease. kitchen

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads, seafood in the glass door reach in cooler. Corrected On Site. moved to another unit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, ham in the flip top reach in cooler. Corrected On Site. moved to another unit

Critical - Observed food being cooled by nonapproved method. deep containers. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flip top reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. operator turned the unit colder.

Non-prewrapped utensils not properly presented. Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink. me restroom at the bar.

Critical - Observed food being cooled by nonapproved method. tightly wrapped containers. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoops.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on.

Critical - Observed empolyee wash hands with no hot water.

Observed soiled dry wiping cloth in use. Corrected On Site.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.

Non-prewrapped utensils not properly presented. Repeat Violation.

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

Critical - Hot water not provided/shut off at employee hand wash sink. throughout the establishment.

Critical - Handwashing cleanser lacking at handwashing lavatory. bar.

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mozzarella in glassdoor RIC. less than 4h out of temperature according to PIC. Corrected On Site. moved to another unit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressings in fliptop RIC. Corrected On Site. moved to another unit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads fliptop RIC. PHF must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor salad RIC. PHF must not be held in this unit until proper temperature can be maintained.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bread crumbs

In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives at the cookline. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Non-prewrapped utensils not properly presented.

Critical - Hot water not provided/shut off at employee hand wash sink. men restroom , bar area.

Critical - Hot water not provided/shut off at employee hand wash sink. private room handsink

Critical - Vacuum breaker mising at hose bibb. mopsink

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. private room restroom

Floors not maintained smooth and durable.in kitchen

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed food not properly protected from contamination. in rif

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed toxic item improperly stored. in kitchen on food stand

Critical - Observed unlabeled spray bottle.

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

Light not functioning, under hood system.

Critical - No thermometer provided in ric in kitchen

Observed dusty air conditioning vent covers, in males restroom

Observed personal care item stored with food. watch in kitchen

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name. salt, sugar, flour in kitchen