Rialto Cafe Improves its Sanitary Rating

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Food debris/dust/soil residue on dry storage shelves. In side prep area **Repeat Violation**

Basic - Gaskets with food debris build-up.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer found inside glass front Pepsi cooler at front counter.

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Food debris/dust/soil residue on dry storage shelves. Throughout **Repeat Violation**

Basic - Food stored on top of lift top cooler and counter top not covered. Pickles, jalapeos, sour cream.

Basic - Soiled dry wiping cloth in use. Dirty paper towels on countertop

High Priority - Container of medicine improperly stored. Medicine next to can goods. Operator removed **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 45°, sour cream 65°, sliced cheese 45°. Recommend rapid chill on items under 48°. Reach in cooler cream cheese 47°, sliced ham 47° Operator states cooler was defrosting. Recommend rapid chill. Recheck cream cheese after 20 minutes 45°, diced tomatoes 46°, sliced cheese 46°. Placed into freezer found tomatoes 42°, sliced cheese 41°, sliced ham 41°, cream cheese 41° **Corrective Action Taken**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sour cream out on counter 65°. Operator discarded.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream cheese. Operator states opened Friday. Dated **Corrected On-Site**

Intermediate - Packaged food not labeled as specified by law. Brown sugar in dry storage

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

Basic - Top of chest freezer badly rusted. **Repeat Violation**

Basic - Walls soiled with accumulated with food debris. Prep area. **Repeat Violation**

Basic - Exterior lid of chest freezer is badly rusted.

Basic - Hole in wall. In 3 bay sink area

Basic - Interior of microwave moderately soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms and front line **Corrected On-Site** **Repeat Violation**

Basic - Wall soiled with accumulated food debris. Prep area **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato soup h.h 110° recommend to reheat to 165° checked again 171° **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.restrooms and front line **Repeat Violation**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing area. Back room walls are badly pitted

Basic - Wall soiled with accumulated food debris.back room

High Priority - Employee washed hands with no soap, less than 10 seconds. Reeducated on proper hand washing **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened last Thursday **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored on the sink. Tray of cookies **Corrected On-Site**

Intermediate - Interior of reach-in coolers moderately soiled with accumulation of food residue.

Basic - Chili (time/temperature control for safety) food thawed at room temperature.placed in the cooler. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line coolers

Basic - No handwashing sign provided at a hand sink used by food employees. Front line and restrooms

Basic - single-service articles stored on floor in dry storage area. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

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

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened bag of precooked sausage since Friday.

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair./ front line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ 50 ppm/ also was utilizing improper chlorine scented- also corrected that on sight

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cream cheese 74 degrees f states ess than 4 hrs recommended rapid chill

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Interior of microwave moderate soiled with encrusted food debris.

Basic - Plumbing system in disrepair./ hot water faucet broken on mployee hand washing sink

Basic - Reach-in cooler gasket torn/in disrepair./ small black refrigerator front line **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.to 50 ppm **Repeat Violation**

Intermediate - Hot water not provided/shut off at employee handwash sink.

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

Basic - Reach-in cooler gasket torn/in disrepair./ front line cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves **Corrected On-Site**

Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.small cookie oven

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./top shelf above sink

Equipment and utensils not properly air-dried/containers drying on top of wet cloth towel **Corrected On-Site**

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./milk,cream tall reach in coolerRepeat Violation.

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

Critical - Observed employee engage in food preparation,not wash hands before putting on gloves Corrected On Site.

Observed cutting board heavily grooved/pitted and no longer cleanable.

Critical - Observed moderately encrusted, soiled material on slicer.

Critical - Observed interior of long reach-in freezer moderately soiled with accumulation of food residue.

Observed gaskets with heavy slimy/mold-like build-up.

No Violations Were Observed

No Violations Were Observed

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

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened bodies of turkeyRepeat Violation.8/19/11

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice vegetable soup,stewRepeat Violation.8 19/11

Critical - Working containers of food removed from original container not identified by common name.sour cream containers that store phf's not labled

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all phf'S in storage RIC found 49FRepeat Violation.8/19/11

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature 52FRepeat Violation.8/19/11

Critical - Observed moderatly soiled reach-in cooler shelves.storage RIC

Critical - Observed interior of black reach-in cooler moderatly soiled with accumulation of food residue.Repeat Violation.8/19/11

Observed heavy food debris accumulated on kitchen floor. Corrected On Site.

Observed wall moderatly soiled with accumulated black debris in dishwashing area.along caulking of 3 bay sink

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.silver RIC ambient temperature 60F This violation must be corrected by : 08/19/2011.waiting for part for silver RIC.CAN'T USE UNIT TILL MAINTAING 41F.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.bodies of deli meats,sour cream,opened bag of precooked sausage in RIC's

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.phf'S ranging from 60F to 61F.operator states put in RIC at 7 am recommend rapid chill.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sluced turkey and precooked sausage 49F to 50F

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream cooked pork loin 46F-47F

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.silver RIC ambient temperature 60F This violation must be corrected by : 08/19/2011.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.BLACK RIC ON FRONT LINE 51F This violation must be corrected by : 08/19/2011.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Storage RIC 49F. This violation must be corrected by : 08/19/2011.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.+ 10 degrees Corrected On Site.

Critical - No conspicuously located thermometer in holding unit.black RIC

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after cracking raw shell eggs and handlung precooked baconCorrected On Site.removed gloves and washed hands

Critical - Observed interior of microwave moderatly soiled.front line

Critical - Observed interior of blavk reach-in cooler moderatly soiled with accumulation of food residue.

Critical - Cold water not provided/shut off at employee handwash sink.front line

Critical - Establishment operating without a current Hotel and Restaurant license.LICENSE EXPIRED APRIL 1ST.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened bodies of ham and turkey in storage RIC

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

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

Critical - No conspicuously located thermometer in holding unit.black RIC on front line

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when cracking whole shell eggsCorrected On Site.

Critical - Observed interior of reach-in coolers and white microwave moderatly soiled with accumulation of food residue.

Critical - Condensation or other drainage not disposed of according to law.water dripping into pans that are full of water in storage RIC

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened bags of shredded and sliced cheese,roll of provolone.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tuna salad,soup in the storage RIC

Single service items properly stored, handled, dispensed

Critical - Food contact surfaces of equipment and utensils clean

Critical - Observed interior of microwave moderately soiled.

Critical - Observed soiled reach-in cooler gaskets.front line

Critical - Working containers of food removed from original container not identified by common name.soups in the sour cream container