Forno52 Improves its Sanitary Rating

No Violations Were Observed

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

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

Critical - Displayed food not properly protected from contamination.tomato

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.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Hand wash sink lacking proper hand drying provisions.

Wet mop not hung to dry.

Critical - Hotel and Restaurant license not properly displayed.current

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 - Dishmachine chlorine sanitizer not at proper minimum strength.

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