Focuccia Bistro 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.

Critical - No conspicuously located thermometer in holding unit.Repeat Violation.

Critical - Observed food stored in ice used for drinks. BOTTLES Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. BEEF NEXT TO SHRIMP, MEATBALLS NEXT TO SEAFOOD

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

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

Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.

Critical - Observed employee eating in a food preparation or other restricted area. CHEF

Observed employees with no hair restraint. Repeat Violation.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Critical - No handwashing sign provided at a handsink used by food employees.

Observed wall soiled with accumulated grease. Repeat Violation.

Critical - Observed container of medicine improperly stored. IN PREP AREA NEXT TO LEMONS

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.

Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.

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. PROOF FOR 1 EMPLOYEE ONLY

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 - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese,eggs

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked potatoe

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

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.onions under handsink

Critical - Observed raw animal food stored over cooked food.beef over pasta

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

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

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.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around

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

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

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor

Observed wall soiled with accumulated food debris.someareas

Lights missing the proper shield, sleeve coatings or covers.

No copy of latest inspection report.

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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over bread

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING Board

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

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

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

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. cookline handsink

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

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. cookline handsink

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. operator submitted stub from NRA WITH CLASS # E49354, BUT NO CERTIFICATION

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 53B-08-1No 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 - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses

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

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. need splashguards by cookline handsink

In-use utensil not stored with handle above the top of potentially hazardous food and the container. scoop handle toucking tuna, chicken salad in containers

Observed employee with no hair restraint.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board

Critical - No handwashing sign provided at a handsink used by food employees. cookline handsink

Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink

Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handsink

Observed wall soiled with accumulated food debris. across cookline

Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Food Service Manager not certified after 30 days of employment. open since JAN '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. Pro