Frank's Ristorante Star Cafe Improves its Sanitary Rating

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

Basic - Equipment in poor repair.... Cook Line South End - 4 Door "Traulsen" not holding foods at 41 or below... Cook Line North End - Cold Table/Undercounter Unit not holding foods at 41 or below.Impacted coolers emptied of foods.

Basic - Inside/outside of dumpster not clean.

Basic - Missing drain plug at dumpster. **Repeat Violation**

Basic - Standing water in mop sink. Drain plugged solid with dirt/soil.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Manual WAREWASHING taking place with no sanitizer step. Pots pans utensils being washed, rinsed and stored wet.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (CookLine SouthEnd Traulsen) veal cutlets 58 chicken breasts 56 whole snappers 56 cheeses 58 REACH.IN.COOLER... (Cook Line South End) cheeses 58 sun dried tomatoes 60 cooked pastas 58Impacted reach.in.coolers empty of foods.

High Priority - Vacuum breaker missing at hose bibb.... At rear exterior mop sink.

Intermediate - Cutting board(s) stained/soiled.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Appliances, equipment, shelving and especially horizontal surfaces throughout kitchen.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and behind and beneath, shelving, tables. equipment....

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Employee personal items stored in or above a food preparation area.... Multiple pairs of employee shoes/sandals atop food on shelves in dry storage

Basic - Equipment in poor repair.... Cook Line South End - 4 Door "Traulsen" not holding foods at 41° or below... Cook Line North End - Cold Table/Undercounter Unit not holding foods at 41° or below.

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - Food stored in dry storage area not covered.... Dry food bin of sugar open and items fallen into sugar from above Stop Sale Issued. Container of corn starch/arrowroot opened. Stop Sale Issued.

Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**

Basic - Inside/outside of dumpster not clean.

Basic - Missing drain plug at dumpster. **Repeat Violation**

Basic - Open dumpster lid. **Repeat Violation**

Basic - Shelf under preparation table soiled with food debris.

Basic - Standing water in mop sink. Drain plugged solid with dirt/soil.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.... Multiple staff arriving through rear door and going directly to work without handwashing.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishmachine operator.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Manual WAREWASHING taking place with no sanitizer step. Pots pans utensils being washed, rinsed and stored wet.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (CookLine SouthEnd Traulsen) veal cutlets 58° chicken breasts 56° whole snappers 56° cheeses 58° REACH.IN.COOLER... (Cook Line South End) cheeses 58° sun dried tomatoes 60° cooked pastas 58°

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. ... In cook line 4 Door Traulsen Cooler veal cutlets 58° chicken breasts 56° whole snappers 56° cheeses 58° In cook line South End Cold Table cheeses 58° sun dried tomatoes 60° cooked pastas 58°

High Priority - Vacuum breaker missing at hose bibb.... At rear exterior mop sink.

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

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Encrusted material on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.... Front kitchen ... Rear kitchen ... Dishmachine Area ... Pizza Make up area

No Violations Were Observed

Basic - Cleaned and sanitized equipment or utensils not properly stored.... Bowl of large Hobart mixer stored next to exterior mop sink.. Cook states bowl is "only raised in exterior mop sink, then soaked in three compartment sink, then washed, rinsed and sanitized in three compartment sink". (???).

Basic - Cloth used as a food-contact surface.... Cloths used atop fresh vegetable garnishes in WALK.IN.COOLER.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometers in holding units.

Basic - Open dumpster lid.

Basic - Stored food not covered in walk-in cooler.... Red sauces, peeled onions.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... In Pizza Prep Area Cold Tables/Undercounter Cooler**Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food.In WALK.IN.COOLER, raw chicken directly above uncovered red sauce. In WALK.IN.COOLER, raw shell eggs directly above peeled onions and cheeses.

High Priority - Vacuum breaker missing at hose bibb.... Rear exterior mop sink.

Intermediate - Accumulation of encrusted food debris on/around mixer head.... Table top Hobart mixer.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.**Corrected On-Site** **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not marked with last date served....

Intermediate - Cold holding equipment incapable of 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. Undercounter refrigeration in pizza prep area.**Repeat Violation**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.In WALK.IN.FREEZER, multiple portioned items including: brown sauces for Marsala, pastas, meatballs

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.... Consumer Advisory is not printed on menu. When printed it is required to be preceded by a symbol of the operators choosing. That same symbol must then precede each applicable menu item ... ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.In WALK.IN.COOLER, pastas, sauces, cheeses.**Repeat Violation**

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. Pasta

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne, broccoli, mushrooms, ect.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pasta in the cook''s line Bain Marie cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Tomato sauce

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

Intermediate - Cold holding equipment incapable of 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. Cook''s line Bain Marie cooler.

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. Employee handling bread.

Basic - Interior of microwave soiled with encrusted food debris. Cooks line **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the ice machine.

Intermediate - Spray bottle containing toxic substance not labeled. Inside unused oven. **Corrected On-Site**

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne, meatballs, meatsauce in the walkin freezer.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts in the walkin cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces & consumme in the walkin cooler.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizzaa by the slice.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the pizza prep reachin cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza prep reachin cooler , do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw seafood in a reachin cooler on the cooks line . Corrected On Site.

Observed ice scoop with handle in contact with ice. Kitchen

Observed employee with no hair restraint.Corrected On Site.

Critical - Observed interior of microwave soiled. Cooks line.

Critical - Observed encrusted material on can opener.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. The door handles of the 2 door bainmarie cooler in the pizza area has a soil build-up.

No Violations Were Observed

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza prep cooler foods

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fliptop reachin cooler on the cook's line.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Foods in the 4 door reachin cooler on the cook's line.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza prep cooler, Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly .

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top part of fliptop reachin cooler on the cook's line . Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4 door reachin cooler on the cook's line ,Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw seafood in a reachin cooler on the cook's line.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cup in blue cheese crumbles.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Critical - Observed interior of microwave soiled. Cook's line .

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board by the coffee maker in the kitchen .

Observed food debris accumulated on walkin freezer floor.

Critical - Observed unlabeled spray bottle under the pizza display

Critical - Observed unlabeled spray bottle on a cart by the stairs in the kitchen.

Critical - Violation: 02-05-1Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked foods in the walkin freezer.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts & cheese in the walkin cooler . no datemarking used.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne, soups, sauces, pastas in the walkin cooler , no datemarking used. Sauces, lasagne, cooked eggplant found not date marked on 1/3/12.

Critical - Violation: 02-24-1Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. Bainmarie cooler in pizza prep.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. raw chicken over stuffed pasta & raw shell eggs over vegetables in the walkin cooler.

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. Bainmarie cooler on the cooks line .

Critical - Violation: 22-22-1Observed encrusted material on can opener.

Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors. Women employees bathroom .

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom. Women Employees bathroom

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

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked foods in the walkin freezer.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts & cheese in the walkin cooler . no datemarking used.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne, soups, sauces, pastas in the walkin cooler , no datemarking used.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, lasagne, cooked eggplant in the bainmarie cooler on the cook's line .

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Bainmarie cooler on the cooks line . DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS REPAIRED AND OPERATING PROPERLY.

Critical - No conspicuously located thermometer in holding unit. Bainmarie cooler in pizza prep.

Critical - No conspicuously located thermometer in holding unit. bainmarie cooler on the cooks line

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over stuffed pasta & raw shell eggs over vegetables in the walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in sugar.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed gaskets/seals on cold holding unit in poor repair. Bainmarie cooler on the cooks line .

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted material on can opener.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women employees bathroom .

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

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

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. This violation must be corrected by : 12/23/11.

Critical - Observed dented cans. several tomato cans.

Critical - Ready-to-eat, potentially hazardous food prepared on site/processed foods and held more than 24 hours with not properly date marked. chicken, rice, pasta, sausages, sauces, soups, lunchmeats, cheeses, etc in walk-in cooler.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed ice scoop with handle in contact with ice. soda station. Corrected On Site.

Critical - Observed encrusted material on can opener. Repeat Violation.

Critical - Observed buildup of slime/black debris on soda dispensing nozzles.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza station. Repeat Violation.

Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. fan guard of walk-in cooler.Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs. Repeat Violation.

Observed soiled reach-in cooler gaskets. several. Repeat Violation.

Observed clean utensils/equipment stored in dirty drawers/containers. several.

Critical - Bathroom not enclosed with self-closing doors. employee bathroom.

Critical - Bathroom not enclosed with self-closing doors. bathrooms by take-out station.

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

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar.

Observed grease/debris accumulated under cooking equipment, coolers, prep tables.

Observed wall soiled with accumulated food debris. throughout.

Lights missing the proper shield, sleeve coatings or covers. above prep table in back prep area of kitchen.

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

Critical - Observed unlabeled spray bottle. clear and blue liquids.

Carbon dioxide/helium tanks not adequately secured. kitchen. Repeat Violation. Corrected On Site.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. rusted shelfs in walk-in cooler

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. freezer chest lid broken in storage room by pizza station

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sausages at 52 degrees , beef at 50 degrees in ric by pizza station and chicken at degrees, sausages at degrees, seafoods at 47 degrees in traulsen ric on cookline. Note: All listed foods have been transferred into working unit maintaining 41 degrees or below and have to be discarded within 4 hours. at 5pm.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true reach-in cooler at pizza reach-in cooler at 50-52 degrees. beef and sausage meats have been moved into working cooling unit and have to be discarded within 4 hoursThis violation must be corrected by : 09/21/2010.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen reach-in cooler on cookline. Seafoods, chicken, sausages and plantfoods at 47-49 degrees. This violation must be corrected by : 09/21/2010.

Critical - Observed improper horizontal separation of raw animal foods. raw chicken over seafoods in walk-in cooler

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked shrimp in reach-in cooler by cookline

Critical - Observed raw animal food stored over ready-to-eat food. eggs over sauce in reach-in cooler by cookline

Critical - Observed raw animal food stored over ready-to-eat food. seafood over cheese in walk-in cooler

Critical - Observed raw animal food stored over ready-to-eat food. eggs over carrots in walk-in cooler

Critical - Observed food stored on floor. bread, beef in walk-in freezer

Critical - Observed food stored on floor. onions in walk-in cooler

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

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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler at pizza station by register

Observed nonfood-contact equipment in poor repair. freezer chest lid broken in storage room by pizza station

Observed nonfood-contact equipment in poor repair. rusted shelfs in walk-in cooler

Observed nonfood-contact equipment in poor repair.several rusted shelfs in kitchen. prep table shelfs

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Note: Do not use dishwash machine until repaired. use 3 compartment sink to sanitize.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets. both reach-in coolers at pizza station

Critical - Observed soiled reach-in cooler gaskets. throughout kitchen

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza station

Observed build-up of grease on nonfood-contact surface. hood and filters

Observed build-up of mold-like substance on surface of nonfood-contact surface. on fan guard in walk-in cooler

Observed build-up of mold-like substance on surface of nonfood-contact surface. on food storage/cheese containers in walk-in cooler

Observed build-up of mold-like substance and debris on surface of nonfood-contact surface. on wall and ceiling in walk-in cooler

Observed build-up of food debris, dirt and black mold-like substance on nonfood-contact surface. on all shelfs in walk-in cooler

Observed build-up of food debris, dust or dirt on nonfood-contact surface. several shelfs throughout kitchen

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

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

Observed grease accumulated under cooking equipment. throughout kitchen, pizza station, dishwash area and storage room

Observed food debris accumulated on kitchen floor. in walk-in freezer

Observed wall in disrepair. wall tiles missing in pizza station and main kitchen

Observed wall soiled with accumulated debris in dishwashing area.

Observed wall soiled with accumulated grease and food debris. throughout kitchens

Carbon dioxide/helium tanks not adequately secured.

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

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

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

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

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Non-food contact surfaces clean

Non-food contact surfaces clean

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

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean

Critical - Cross-connection, back siphonage, backflow

Critical - Food contact surfaces of equipment and utensils clean

Critical - Foods handled with minimum contact

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking