Sorrento Italian Restaurant Improves its Sanitary Rating

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ pasta

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.garlic n oil and pizza cheese less than 4 hrs recommended rapid chill

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ front line pizza reach in cooler

Basic - Food stored on floor./ bulk salt **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container./ on top of reach in cooler kitchen **Corrected On-Site**

Intermediate - Moderately Encrusted, soiled material on slicer.

Basic - Case of single-service articles stored on floor in kitchen/ pizza boxes **Corrected On-Site**

Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds./chef cintinued to to re-temp finished cooked chicken at 170 degreesf

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

Observed cutting board heavily grooved/pitted and no longer cleanable./salad line cooler/and old prep area

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelving dry storage peeling press board

Wet wiping cloth not stored in sanitizing solution between uses./front line/waitress area Corrected On Site.

Observed leaking pipe at plumbing fixture./under 3 compartment sink

Critical - Observed handwash sink used for purposes other than handwashing./employee hand washing sink utilized dirty glassesCorrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed food debris accumulated on kitchen floor under all equipment

Observed floor area(s) covered with standing water./front of hand washing sink and 3 compartment sink

Observed wall heavily soiled with accumulated grease./prep area and wall by back door heavy dust

Observed ceiling in disrepair./water stained tiles through out

Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelving cooks area

Critical - Observed interior of reach-in cooler and freezers soiled with heavy accumulation of food residue.Repeat Violation.

Observed tile missing by 3 compartment sink

Floors not maintained smooth and durable./under the drink station

Observed wall moderately soiled with accumulated food debris.

Critical - observed employee training but not the original certifications

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./re-educated and Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./pizza cheese is suppose to have time as public health control peak periods-will discard at 4pm

Observed dough mixer bowl metal stripping off bowl

Critical - Observed heavy buildup of soiled material on mixer head.

Observed gaskets with moderate slimy/mold-like build-up./sandwich line reach in cooler

Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths

Critical - observed employee training completed but no original certification must have employee name,start date,birthdate,training date,expiration date,and name of establishment

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

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

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

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

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

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated food debris.by stove

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

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

Observed pizza peeler board chipping and splintering

Critical - 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. expired.must have by next unannounced inspection

No Violations Were Observed

Critical - Observed 1 badly dented can of sl8ced olives

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shredded cheese left in pizza make cooler over night found at 49F. Repeat Violation.05/06/2010

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.pizza make cooler ambient temperature temperature is 51F Repeat Violation.05/06/10

Critical - thermometer in sandwich holding unit,pizza make cooler broken.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Filling cheese shakers by scooping container into parmasian cheese. Corrected On Site.

Observed Reach in cooler gasket badly torn/in disrepair.2 door RIC by mixer

Critical - Condensation or other drainage not disposed of according to law.2 inches of water laying at the bottom of pizza make unit

Critical - Hotel and Restaurant license not properly displayed.

Critical - Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food handling activity. The AOP was not read and then documented by the emplyees that will be using the process Corrected On Site.

Observed equipment in poor repair.the coated shelves in the reachin coolers are showing rust on the edges

Critical - Observed establishment utilizing time as a public health control without having written procedures. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage in the pizza box is at 50 degress fahrenheit plus, the food is being held in plastic that is insulatting it from the cold air in the box, rapid chill the product and hold at 41 degress or less Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./storage shelving paint peeling /soiled

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

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure./pizza make line Corrected On Site.

Observed residue/dust build-up on walls pipies in kitchen

Critical - observed pizza reach in cooler shield missing on the side not protected from contamination Repeat Violation.