Disalvo's Pizza & Restaurant Degrades its Sanitary Rating

Intermediate - Cold water not provided/shut off at employee handwash sink next to back door. Operator turned water on **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to a bag of flour stored in the sink. Removed bag of flour. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink next to back door, operator turned water on **Corrected On-Site**

No Violations Were Observed

Basic - Build-up of mold-like substance on nonfood-contact surface in dish area. **Warning**

Basic - Cove molding at floor/wall juncture broken/missing in dish area. **Repeat Violation** **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In pizza station. **Warning**

Basic - Employee beverage container on a food preparation table in pizza prep. **Warning**

Basic - Employee personal cell phone stored in or above a food preparation area in pizza prep on prep table. **Warning**

Basic - Equipment in poor repair door on walk in cooler torn. Glass wine cooler on counter at pizza prep 60°F. Do not store any salads in there. **Warning**

Basic - Floor area(s) covered with standing water in ice machine room and under soda machine. **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. **Warning**

Basic - Hole in or other damage to wall in dish area. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**

Basic - Nonfood-contact equipment in poor repair glass refrigerator on counter at pizza prep station at an ambient temperature of 60°F **Warning**

Basic - Stored sliced cheese, chicken, ground beef and sauces not covered in walk-in cooler. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line in pizza prep action and dish area. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses at pizza prep. **Warning**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at cook line. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All salads in glass refrigerator on counter at pizza prep 52°F, for less than 2 hours moved salads in walk in cooler. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.8 containers of pizza sauce and a white sauce between 46°F and 48°F cooling since yesterday in walk in cooler. See stop sale **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0 ppm. **Repeat Violation** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wings and pasta at room temperature at cook line between 62°F and 72°F. For more than 4 hours. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall next to flip top cooler across from grill About 20 roaches on wall behind dish machine 1 live roach in dry storage area on slicer, 1 live roach on wall next to walk in cooler 1 live roach behind bar area, there are no doors between said areas, **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. All sauces in walk in cooler. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. All sauces in walk in cooler. **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Warning**

Intermediate - Slicer blade soiled with old food debris. **Warning**

Intermediate - Soil residue in food storage containers in dry storage area. **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee container in dish area. Removed coffee cups. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table in dish area. Keys on pizza prep table. All items were removed. **Corrected On-Site**

Basic - Floor area(s) in ice room covered with standing water. Cleaned up water **Corrected On-Site**

Basic - Food storage container lid cracked or broken for flour in storage area.

Basic - Garbage on the ground and/or pad around dumpster. Employee cleaned garbage area. **Corrected On-Site**

Basic - In-use tongs stored on oven door handle. Took tongs in dish area to be cleaned and sanitized **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface on the outside of storage containers such as sugar, flour ect.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In pizza prep. Recommended setting up sanitizer containers.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce in walk in cooler at 74°F cooling since yesterday more than 10 hours. See stop sale.

High Priority - Live, small flying insects in ice machine area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Portioned Creamer 62°F in wait area. See stop sale.

Intermediate - Cold water not provided/shut off at employee handwash sink in dish area. Turned cold water on **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes inside sink in dish area took dishes out. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to pizza prep. Replaced roll. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. At wait station and in dish area. Bought soap for both sinks. **Corrected On-Site**

No Violations Were Observed

No Violations Were Observed

No Violations Were Observed

Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 55°F, flip top cooler at pizza oven at 50°F ambient temperature. Observed at CB Walk in cooler at an ambient temperature of 62°F, was all frozen this morning according to Manager.flip top cooler at pizza oven 40°F.

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed at CB all food still above 41°F in walk in cooler. All food either cooked this morning or delivered this morning according to manager.

High Priority - Portioned Butter at wait station cold held at greater than 41 degrees Fahrenheit at room temperature 52°F, for less than one hour, was placed into refrigerator . Observed Butter at CB in wait area at room temperature 60°F.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs , deli meat, tomato sauce in walk in cooler 55°F, Pasta 80°F,, over night see stop sale. Ambient temperature in walk in cooler 62°F at CB.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.pasta in walk in cooler. Observed At CB that Pasta in deep plastic containers is between 62°F and 70°F. Was cooked this morning according to Manager.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in walk in cooler. Observed Pasta still covered cooling from last night at 70°F according to chef pasta was from last night.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Basic - Dead roaches on premises. 5 dead roaches in between pizza prep and bar next to one door glass refrigerator and under card board boxes.

Basic - Floor tiles missing.in wait area under/ next to glass door refrigerator and soda machine.

Basic - Grease accumulated under cooking equipment.

Basic - Soup stored on floor in front of grill

Basic - soiled floors under equipment in wait area.

High Priority - 2 Live flies in prep kitchen in the back.

High Priority - Live, small flying insects in food preparation area. In dish area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Glass door refrigerator next to grill, all items 49°F or above, items were place in unit this morning or got delivered this morning according to manager. Heavy cream, sausage, fish, cheese butter,

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on reach through window, were food orders are placed for pick up from kitchen to wait pick up area.. 12 live roaches under soda machine and in between soda machine and glass door cooler in wait area, next to reach through window in wait food pick up area. 2 live roaches under pizza boxes in pizza prep area. No doors between the areas.

Intermediate - No probe thermometer provided to measure temperature of food products. Cook has no stem thermometer

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Glass door refrigerator next to grill. Ambient temperature of 55°F

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces in walk in cooler

Basic - 2 Dead roaches on premises one behind bar next to cash register and one at pizza prep station between card box boxes.

Basic - Ceiling soiled with accumulated food debris.in dish area.

Basic - Ceiling tile missing in ice machine room and ladies room.

Basic - Container of tomato sauce stored on floor in kitchen.

Basic - Cove molding at floor/wall juncture broken/missing. Along all walls in dish/prep area.

Basic - Cutting board has cut marks and is no longer cleanable.at cook line.

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In entire kitchen and dish/ prep .area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup not covered on prep table.

Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 55°F, flip top cooler at pizza oven at 50°F ambient temperature.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Floor area(s) covered with standing water under leaking dish machine and in wait area behind soda machine leaking underneath wall to cook line.

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - Grease accumulated on kitchen floor.

Basic - Grease accumulated under cooking equipment.

Basic - Hole in left wall and door frame at entrance to dish area in front of back door.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Leaking pipe at plumbing fixture dish machine drain line .

Basic - No handwashing sign provided at a hand sink used by food employees. In Ladies room

Basic - Nonfood-contact equipment in poor repair. Ice bin at bar bottom rusted/leaking.

Basic - Objectionable odor in establishment. At standing water in wait area.

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

Basic - Walk-in cooler floor soiled.

Basic - Wall in disrepair along prep area and under dish machine and three compartment sink.

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.

High Priority - Cheese and other dairy products cold held at greater than 41 degrees Fahrenheit. 55°F in walk in cooler .

High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. 152°F.

High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep cook.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook cutting lettuce. Told him to wash hands before putting on his gloves. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook cutting lettuce

High Priority - Live, small flying insects in food preparation area and ice room.

High Priority - Portioned Butter at wait station cold held at greater than 41 degrees Fahrenheit at room temperature 52°F, for less than one hour, was placed into refrigerator .

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs , deli meat, tomato sauce in walk in cooler 55°F, Pasta 80°F,, over night see stop sale.

High Priority - Small flying insects in bar area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Cutting board(s) stained/soiled.at cook line

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Handwash sink missing in bar area.

Intermediate - Handwash sink not accessible for employee use due to being blocked bu cardboard taped to sink, because it is not draining.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to prep table removed drain line from hand wash sink.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and water.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.pasta in walk in cooler

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in walk in cooler

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Records/documents for required employee training appear to be falsified.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Basic - Current Hotel and Restaurant license not displayed. **Warning**

Basic - Drain cover(s) missing. At ice machine and at cook line **Warning**

Basic - Equipment in poor repair. Door of walk in cooler inside. **Repeat Violation** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**

Basic - Flour scoop handle in contact with Flour. **Warning**

Basic - Food debris accumulated on kitchen floor. Under prep table in the back **Warning**

Basic - Food placed in soiled container/equipment. Flour. **Warning**

Basic - Food stored on floor. Tomato sauce on floor in walk in cooler. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In coolers at cook line **Warning**

Basic - Nonfood-contact equipment in poor repair.prep table standing on rusted cans across from dish machine. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. On door of walk in cooler **Warning**

Basic - Walk-in cooler floor soiled. **Warning**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At prep area **Warning**

High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 54°F, stacked to high for less than 2 hours. Moved half the cheese in refrigerator and cooled to 41°F. **Corrected On-Site** **Warning**

High Priority - Gravy hot held at less than 135 degrees Fahrenheit. **Warning**

High Priority - Live, small flying insects in food preparation area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Garlic oil at 84°F **Warning**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Pre cooked wings at 56°F for less than 2 hours. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomato sauce in walk in cooler **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in walk in cooler **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Ceiling soiled with accumulated food debris. In dish area.

Basic - Ceiling tile in disrepair. In dish wash area.

Basic - Ceiling tile missing in Ladies room.

Basic - Ceiling tiles in Ladies room had accumulation of mold-like substance.

Basic - Cove molding at floor/wall juncture broken throughout dish and storage areas.

Basic - Equipment in poor repair. Walk in cooler interior door torn, with exposed plywood. Walk in cooler at an ambient temperature of 51 F. Glass door cooler at cookline at an ambient temperature of 50F and Flip top cooler at cookline at 50 F.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Exterior of ice machine with rust that has pitted the surface lid fell of.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Hole in wall next to three compartment sink.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in ice machine area.area.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In entire dish wash area, ice machine room and dry storage.

Basic - Ceiling soiled with accumulated food debris. In dish area.

Basic - Ceiling tile in disrepair. In dish wash area.

Basic - Ceiling tile missing in Ladies room.

Basic - Ceiling tiles in Ladies room had accumulation of mold-like substance.

Basic - Cove molding at floor/wall juncture broken throughout dish and storage areas.

Basic - Equipment in poor repair. Walk in cooler interior door torn, with exposed plywood. Walk in cooler at an ambient temperature of 51° F. Glass door cooler at cookline at an ambient temperature of 50°F and Flip top cooler at cookline at 50° F.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Exterior of ice machine with rust that has pitted the surface lid fell of.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - Food storage container/container lid cracked or broken.flour container.

Basic - Food stored in dry storage area not covered. Container of oil.

Basic - Grease accumulated under cooking equipment.

Basic - Hole in wall next to three compartment sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.

Basic - Nonfood-contact equipment in poor repair. Shelfs sitting on cans and crates.

Basic - Open dumpster lid.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef.70°F.

Basic - Soil residue build-up on nonfood-contact surface. In entire walk in cooler , walls and floor.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in ice machine area.area.

Basic - Walk-in cooler floor soiled.

Basic - Wall soiled with accumulated food debris. In dish are and behind all the equipment.

High Priority - 2 Dead roaches on premises in dish area on shelf and in ice machine room under shelf.

High Priority - 3 Live flies in kitchen.

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken, shrimp 52°F in glass cooler at cook line.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken and Shrimp at 55°F in glass door cooler at cookline .

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Sliding glass door cooler at cookline at an ambient temperature of 51°F

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tomato and Bolognese sauce .

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tomato and Bolognese sauce at 110°F,

High Priority - Roach activity present as evidenced by live roaches found.2 live roaches inside hole in the wall next to three compartment sink. 2 live roaches in dry storage on the floor under slicer.3 juvenile live roaches in tray where the slicer sits on. Slicer is used inside dry storage room.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler at an ambient temperature of 51°F. Flip top cooler at cookline above 50°F.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - No soap provided at handwash sink.At cook line

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomato sauces in walk in cooler.

Intermediate - Slicer blade soiled with old food debris.

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

Critical - Observed food stored on floor.pot sauce/line **Corrected On-Site**

Critical - Observed uncovered food in holding unit/dry storage area.ham dressing pineapple/ true reach in

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.wait station

Observed employee with no hair restraint.cooks

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

Critical - Observed soil buildup inside ice bin.

Ceiling tile missing.

Lights missing the proper shield, sleeve coatings or covers.near dish area

Critical - Observed toxic item stored in food preparation area.shower cleaner food prep **Corrected On-Site**

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed torn packages/bags of food exposing the contents to contamination.chicken tenders/freezer Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.salads snapple reach in/

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bucket scooping ice Corrected On Site.

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.kitchen Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.wait station Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.lineCorrected On Site.

Food-contact surface not smooth and easily cleanable.soiled cardboard used inside reach in cooler Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Critical - Observed handwash sink used for purposes other than handwashing.bucket in it Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.cleaning wiping cloths in it Corrected On Site.

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

Ceiling tile missing.rear prep

Light not functioning.hood

No Violations Were Observed

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name-salt/sugar-prep room AND breadcrumbs-slicer roomRepeat Violation.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--*60 degree buttter in Euerest 1 door cooler, stop sale, do not used untill repaired.Repeat Violation.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--46-51 degrees in glass cooler-cookline-crab, cre, cakes, milk, shrimp, veal, fish, pasta, chicken

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--46-50 degrees walkin-pasta, sausage, wings, ham, meatballs.

Critical - Violation: 03D-05-1Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-pasta, cooked meats---cookline and walkin

Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-glass in ice-bar

Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength.-empty-refilled Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) 2 reachins and walkin at 46-51 degrees

Critical - Working containers of food removed from original container not identified by common name-salt/sugar-prep room AND breadcrumbs-slicer roomRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--*60 degree buttter in Euerest 1 door cooler, stop sale, do not used untill repaired.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--46-51 degrees in glass cooler-cookline-crab, cre, cakes, milk, shrimp, veal, fish, pasta, chicken

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--46-50 degrees walkin-pasta, sausage, wings, ham, meatballs.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-pasta, cooked meats---cookline and walkin

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.--EUEREST 1 door-cookline *63 degrees-stop sale-do not used untill repaired, Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.-walkin-67 degrees

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-glass cooler-cookline-46-51 degrees.

Critical - No conspicuously located thermometer in holding unit-walkin.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-glass in ice-bar

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils-cook at fryers

Observed greased carboard used on floor-cookline

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.-empty-refilled Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.-by back doorRepeat Violation.

Critical - Observed buildup of slime on soda dispensing nozzles.--barRepeat Violation.

Observed food debris accumulated on kitchen floor-slicer room.

Observed floor area(s) covered with standing water.-kitchen

Ceiling tile missing.-prep roomRepeat Violation.

Observed ceiling in disrepair.-water damage-kitchen

No copy of latest inspection report.

No Violations Were Observed

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-turkey breast-walkin.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-51-52 degrees Euerest-cooler on cookline-fish, clams, broth, beef-stop sale-DO NOT USE COLER UNTILL maintaining 41 degrees.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-EUEREST COOLER-cookline 51-52 degrees

Critical - Violation: 22-21-1Observed soil buildup inside large ice bin by back door.Repeat Violation.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue-artic air in flour room-bottom tray soiled.

Violation: 37-15-1Observed ceiling soiled with accumulated food debris--prep area-and flour roomRepeat Violation.

Non-food contact surfaces designed, constructed, maintained, installed, located

Non-food contact surfaces clean

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Critical - Electrical wiring - adequate, good repair

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).-EUEREST-cooklkne-fish 24 ounces; pounds; steak 4 1/2 pounds; clams 4 ounces; chicken broth 2 pounds; can baby clams 20 ounces.

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

Critical - Working containers of food removed from original container not identified by common name-gray sugar containers AND SPICE containers with red tops-prep kitchen .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-51-52 degrees Euerest-cooler on cookline-fish, clams, broth, beef-stop sale-DO NOT USE COLER UNTILL maintaining 41 degrees.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-EUEREST COOLER-cookline 51-52 degrees

Critical - No conspicuously located thermometer in holding unit-EUEREST-cookline

Critical - Observed food stored in a prohibited area--cut mozzarella put directly in mozzarella carton with no protection between-walkin.

Critical - Observed food stored on floor-soup, onions, corn, chicken-walkin.

Critical - Observed uncovered food in holding unit/dry storage area-cooked food in black buckets-toutching food directly-walkin.

Critical - Observed uncovered food in holding unit/dry storage area-lemons at wait station-. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container-ice at wait stationCorrected On Site.

Observed employee with no hair restraint-waitress, prep spanish-man and another pre helper Repeat Violation.

Nonfood-contact equipment not designed and constructed in a durable manner-door to ice machine

Nonfood-contact equipment not designed and constructed in a durable manner-ice cream freezer insulation fell off from cover-wait station.

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength--0 ppi-use 3-compartment sink for sanittizing untill machine is repaired.

Critical - Observed soil residue in storage containers-gray sugar containers in prep room.

Critical - Observed soil buildup inside large ice bin by back door.Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-artic air in flour room-bottom tray soiled.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-utensils in gray bucket under prep table

Critical - Outer openings of establishment cannot be properly sealed when not in operation-kitchen back door.Repeat Violation.

Ceiling tile missing-prep area.

Observed ceiling soiled with accumulated food debris--prep area-and flour roomRepeat Violation.

Lights missing the proper shield, sleeve coatings or covers-ladies room.

Critical - Electrical outlet missing cover plate. For reporting purposes only.-walkway in front of cookline

No Violations Were Observed

No Violations Were Observed

Critical - Wholesome, sound condition

Critical - Original container: properly labeled, date marking

Critical - Food maintained at proper temperatures

Critical - Food maintained at proper temperatures

Critical - Food maintained at proper temperatures

Critical - Food maintained at proper temperatures

Critical - Facilities to maintain product temperature

Critical - Facilities to maintain product temperature

Critical - Facilities to maintain product temperature

Critical - Facilities to maintain product temperature

In use food dispensing utensils properly stored

Clean clothes, hair restraints

Food contact surfaces designed, constructed, maintained, installed, located

Non-food contact surfaces designed, constructed, maintained, installed, located

Critical - Thermometers, gauges, test kits provided

Critical - Thermometers, gauges, test kits provided

Critical - Thermometers, gauges, test kits provided

Critical - Sanitizing temperature

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Single service items properly stored, handled, dispensed

Critical - Water source safe, hot and cold under pressure

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Presence of insects/rodents. Animals prohibited

Critical - Outer openings protected from insects, rodent proof

Critical - Outer openings protected from insects, rodent proof

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Critical - Electrical wiring - adequate, good repair

Critical - Electrical wiring - adequate, good repair

Critical - Current license properly displayed

Other conditions sanitary and safe operation

Other conditions sanitary and safe operation

Critical - Employee training validation