Che Sopranos Improves its Sanitary Rating

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

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed soil residue in storage containers. prep area.

Critical - Observed encrusted, soiled material on slicer.

Plumbing system in disrepair. mop service sink.

Critical - Hand wash sink lacking proper hand drying provisions. handwashing sink in kitchen .

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

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

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 - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. two reach in units in kitchen .

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler across range stove. No phf in it.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza dough unit.

Critical - Observed food stored in a prohibited area. food stored in reach in units above required temperature . 56F. Required less than 41F.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Critical - Cold water not provided/shut off at employee handwash sink.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER BY COOK

Observed hole in wall. REAR AREA

Light not functioning. BY MOP Sink

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Water pressure lacking at fixtures that require the use of water. NO COLD WATER AT LEFT COMPARTMENT

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hand wash sink lacking proper hand drying provisions.KITCHEN Corrected On Site.

Critical - Observed toxic item improperly stored. BY SINGLE USE ARTICLES

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.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. PIZZA INGREDIENTS

No mop/service sink installed/available at establishment.

Critical - Hand sink missing in food preparation room or area. This violation must be corrected by : 10/26/2010.

Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 10/26/10.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/26/10.

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.

Critical - Covered waste receptacle not provided in women's bathroom.

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 - No thermometer provided to measure temperature of food product.

Critical - Observed encrusted material on can opener.

Observed hole in ceiling.

Critical - Observed interior of microwave soiled.

Critical - Hand sink missing in food preparation room or area. KITCHEN

Critical - Manager lacking proof of Food Manager Certification. PLEASE FAX MANAGER CERTIFICATE TO 305-499-4079 TO MY ATTENTION BEFORE 2/29/09. This violation must be corrected by : 2/29/09.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

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 This violation must be corrected by : 2/29/09. PLEASE FAX EMPLOYEE TRAINING CERTIFICATE TO MY ATTENTION AT 305-499-4079 BEFORE 2/29/09 OR WILL RESULT IN ADMINISTRATIVE COMPLAINT.

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

Observed employee with no hair restraint.

Observed equipment in poor repair. PIZZA TOPPING REACH_IN COOLER LID DOIR NOT TIGHT FITTED WHEN CLOSED

Observed grease accumulated under cooking equipment.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed raw animal food stored over cooked food.

Observed single-service articles stored without protection from contamination.

Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. LIGHT SHIELD

Critical - Observed uncovered food in holding unit/dry storage area. REACH_IN FREEZER NEXT TO OVEN

Critical - Observed uncovered food in holding unit/dry storage area. TOMATOES SAUCE Corrected On Site.

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