Segafredo Zanetti Espresso Improves its Sanitary Rating

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

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

Critical - No conspicuously located thermometer in holding unit.

Observed employee with no hair restraint.

Critical - Dishmachine chlorine sanitizer level too high Repeat Violation.

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

Critical - Hand wash sink lacking proper hand drying provisions. AT BAR

Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR

Wet mop not hung to dry.

Critical - Portable fire extinguisher tag out-of-date.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

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

Critical - Observed potentially hazardous food thawed at room temperature.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

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

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

Critical - Handwash sink not accessible for employee use at all times.

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

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

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.

Critical - Observed unlabeled spray bottle.

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

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

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

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggsv irectly on top of veggies in reachin

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

Observed a nonfood-grade basting brush used in food.

Clean clothes and linen not properly stored in clean dry place until used. Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed.

No copy of latest inspection report.

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