Italian Chef Improves its Sanitary Rating

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. LESS THAN 4 HOURS. ICE ADDED

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SERVICE CALLED. ICE ADDED

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

Critical - Hand sink missing in food preparation room or area.

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

Critical - Observed improper separation of frozen animal foods/fruits/ice and ready-to-eat foods. RI FREEZER

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

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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.

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.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed food stored on floor. WI COOLER

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

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.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed soiled reach-in cooler gaskets.

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

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.

Critical - Working containers of food removed from original container not identified by common name.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Hot water not provided/shut off at employee hand wash sink.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated food debris.

Carbon dioxide/helium tanks not adequately secured.

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 - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.walkin racks

Critical - Hot water not provided/shut off at employee hand wash sink. gas being turned on during inspection

Floors not maintained smooth and durable.

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