Franco's Italian Ristorante Degrades its Sanitary Rating

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

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over fully cooked meatballs in a freezer. Corrected On Site.

Critical - Observed interior of microwave soiled.

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

Critical - Observed toxic item stored by food. isopropil alcohol. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.

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

Critical - No handwashing sign provided at a handsink used by food employees. dishwashing area. Corrected On Site.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in pizza station RIC. Corrected On Site. moved to the WIC.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station RIC, PHF must not be held in this unit until proper temperature can be maintained.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC. PHF must not be held in this unit until proper temperature can be maintained.

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

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. plastic tube without end caps.

Violation: 51-16-1No plan review submitted and renovations in progress. the dinning room and one restroom has been segregated from the establishment that has been converted in a take out restaurant, acces to the restroom through the prep area.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline RIC. Corrected On Site. (operator turn it colder).

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

Lights missing the proper shield, sleeve coatings or covers. storeroom.

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

Critical - No conspicuously located thermometer in holding unit.

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

Observed build-up of mold-like substance on surface of nonfood-contact surface. WIC shelves.

Observed employee with no hair restraint.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, cheese, sausages, dressings, conminuted meat in RIC.

Critical - Observed toxic item stored by food. Corrected On Site.

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

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

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

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

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

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

Observed employee with no hair restraint.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-mozz cheese pizza line

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-sauce on line"in use"

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

Critical - Observed soiled reach-in cooler gaskets.

Wet wiping cloth not stored in sanitizing solution between uses.