Mamma Onesti's Italian Restaurant Improves its Sanitary Rating

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

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

Observed employee with no hair restraint.

Observed ripped/worn tin foil used as cover.for lazzagna

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.not working properly

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed hole in wall.dry storage

Observed dusty ceiling tiles and/or air conditioning vent covers.

Lights missing the proper shield, sleeve coatings or covers.

Wet mop not hung to dry.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Portable fire extinguisher tag out-of-date.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

Critical - Exit signs not properly illuminated. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed dented/rusted cans.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

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.butter

Critical - Observed torn packages/bags of food exposing the contents to contamination.

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

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.

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

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped

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

Observed wall soiled with accumulated food debris.someareas

Observed dusty ceiling tiles and/or air conditioning vent covers.

Wet mop not hung to dry.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

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.pasta/mushrooms

Critical - Observed potentially hazardous food thawed in standing water.squid

Critical - Observed food stored in a prohibited area.tomatoe cans

Critical - Observed food stored on floor.cans

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of slime on soda dispensing nozzles.

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

Carbon dioxide/helium tanks not adequately secured.

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 mgr states proof is at other restaurant on west coast

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

Observed equipment in poor repair.walkin needs handle on door

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

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