Valentino's Rest Improves its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Food stored in dry storage area not covered./ bulk storage **Corrected On-Site**

Basic - Gaskets/seals on holding unit in poor repair./ long freezer

Basic - Heavily Soiled all reach-in cooler gaskets./ cooks line

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cooks line **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair./ pizza line gakets

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked chicken 76 degrees f left side of cooks line operator states out less than 4 hrs recommended rapid chill

Intermediate - HeVily Encrusted material on can opener blade.

Intermediate - Paper towel dispenser at handwash sink not working/very hard to dispense paper towels.

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. / deli meats, meatballs in walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cooks line reach in or refrogerator

High Priority - Raw animal food stored over ready-to-eat food./ raw whole shell eggs over dressings refrigerator

Basic - Employee with no hair restraint while engaging in food preparation./ cook line & pizza chef

Basic - Long Reach-in freezer gasket torn/in disrepair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cook line **Corrected On-Site**

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Tall glass Interior and exterior of reach-in freezer soiled with accumulation of food residue.

Intermediate - Interior of refrigerator moderately soiled with accumulation of food residue.

Intermediate - Handwash sink used for purposes other than handwashing./ soiled equipment

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

Critical - Fruits/vegetables not washed prior to preparation./mushrooms

Critical - Observed cloth used as a food-contact surface.wrapping dough

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./putting on gloves with out washing hands

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

Critical - Observed interior of walk-in cooler soiled with moderate accumulation of food residue./cleaned needs more detailing Repeat Violation.

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

Carbon dioxide/helium tanks not adequately secured./little c/o 2

Violation: 23-06-1Observed moderate build-up of food debris, on shelves in walk in cooler/shelves cleaned need more detailing

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./garlic n oil manager states only out 2 hrs recommended rapid chill

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ham turkey in top of reach in above fill line as per manager less thasn 3 hrs recommended rapid chill

Critical - Observed potentially hazardous food thawed in an improper manner./ observed raw chicken in walk in cooler at 70 degrees f-cook states he had defrosted it in hot standing water for 2 hrs and put in walk in 2 hrs or so ago

Observed heavy build-up of grease oozing from hood filters

Observed moderate build-up of food debris, on shelves in walk in cooler

Critical - No handwashing sign provided at a handsink used by food employees/cooks line

Critical - no soap at employee handwashing sink/ when putting soap there watered down

Observed food debris accumulated on walk in cooler floor.

Critical - Observed dented/rusted cans./3 cans tomatoe sauce-operator put aside for refund

Observed employee with no hair restraint./cooks Repeat Violation.

Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed interior of refrigerator freezer heavily soiled with accumulation of food residue.

Observed gaskets with moderate slimy/mold-like build-up./refrigerator

Observed open dumpster lid.

Observed moderately soiled/debris floors under shelving dishmachine area

observed very dim lighting in prep dishmachine area several bulbs burned out

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's in top of reach in recommended rapid chill

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./meatballs buffet recommended rapid reheat to 165 degrees f

Critical - No conspicuously located thermometer in holding unit./ in any reach in coolersCorrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food./raw beef over calamari/tall reach in cooler

Critical - Observed food stored on floor./walk in cooler

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

Observed employee with no hair restraint./cooks

Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.

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

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

Observed gaskets with heavily slimy/mold-like build-up./freezer

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

Critical - Observed objectionable heavy odors in bathroom.

Critical - Observed toxic item stored by food./fabreeze stored on top of bag in box soda

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed employee dry hands on cloth. Corrected On Site.rewashed hands

Pizza peelar board badly chipped

Critical - Food-contact surfaces not cleaned between contact with different raw animal products.cutting board

Critical - Observed moderate encrusted, soiled material on slicer. Repeat Violation.

Critical - Observed interior of cook line reach-in cooler soiled with accumulation of food residue.

Observed heavy build-up of food debris dust on grease on shelves for dry storage

Critical - Observed brake fluid stored by food.on dry storage rack Corrected On Site.

Critical - Observed found shredded cheesebat 54F on cook line counter manager states out on 30 minutes.recommend rapid chill.

Critical - Observed employee not changing gloves after handling raw calamari than touching clean dishes. Corrected On Site.put dishes in sink,washed hands before appling gloves.

Critical - Establishment does have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.MISSING 4TH PAGE

Critical - Observed an employee with nail polish scooping without wearing intact gloves.Corrected On Site.wawhed hands applied gloves

Bowls being used as scoops for flour,sugar,salt.

Critical - Observed moderate encrusted, soiled material on slicer.

Observed utensils stored in between rack and card board boxes. recommend a magnetic strip or proper storage

Critical - Handwash sink in dish area not accessible for employee use at all times.dishein hand sink

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chicken broth not cooled from 135F to 41F in 6 hours.found cooling over night at 51F.Repeat Violation.

Critical - Observed cooked chicken broth with vegitables being cooled in a deep metal pan covered.Repeat Violation.

Critical - Cooked chicken broth with vegitables not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Repeat Violation.

Critical - Observed employee improperly washing hands while wearing glove. Corrected On Site.

Observed employee with no hair restraint.pizza makerCorrected On Site.

Critical - Observed heavy buildup of slime in the interior of ice machine.

Observed heavy build-up of food debris on exterior surfaces of cook line equipment

Observed clean equipment stored on floor.pizza peeler boards. Corrected On Site.

No Violations Were Observed

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.meat sauce in the walkin coolerRepeat Violation.07/28/10

Critical - Observed food being cooled by nonapproved method.cooked meat sauce cooling over night in deep covered pan in the walkin cooler

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.meat sauce found in walkin cooler at 51F cooling over night.

Critical - Observed uncovered food in holding unit/dry storage area.sugar,salt,flour

In-use utensil not stored on a clean portion of food preparation or cooking equipment.tongs hanging from stove handleRepeat Violation.07/28/10

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

Critical - Alternative Operating Procedure does not include provision requiring the verification of the employee health status, exclusions and restrictions.missing oages 3 and 4 of AOP

Odserved wooden shelf used to store pizza pie

Observed pizza prep counter badly chipped and contact paper torn

Observed pizza reach-in cooler gasket BADLY torn/in disrepair.Repeat Violation.from 7/28

Critical - Shelf where pizza pie is stored is heavILY soiled with food debree. Corrected On Site.

Critical - Observed Heavy encrusted material on can opener blade.

Observed heavy build-up of food debris on shelves and under equipment on cook line

Observed single-service articles improperly stored.to go boxes on refriderator

Floors not maintained smooth and durable.brojen and missing tiles under storage RIF,mixerRepeat Violation.

Observed heavy grease accumulated under cooking equipment.

Critical - Manager lacking proof of Food Manager Certification. FACILITIES on a warning from inspection done on 7/28/10.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened bodies of deli meats in walkin cooler.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sliced ham,sliced turkey in 2 door glass RIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked lasagna,cooked beef,cooked pasta in the 2 door glass RIC

Critical - Displayed food not properly protected from contamination.

In-use utensil not stored on a clean portion of food preparation or cooking equipment.tongs hanging from stove handle

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after handling cash and then switching to make pizza's

Observed cook line RIC gasket torn/in disrepair.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.Repeat Violation.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm. Corrected On Site.

Critical - Observed moderatenencrusted, soiled material on slicer.

Observed clean utensils/equipment stored in dirty racks.dish area

Observed single-service articles stored without protection from contamination.

Floors tiles not maintained smooth and durable badly broken.under 2 door glass RIC

Critical - Observed can of raid,sanitizer and cleaner next to clean dishes at pizza make station

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm. Corrected On Site.

Critical - Insecticide/rodenticide use not in compliance with regulations.can of raid on shelf at pizza station

Critical - Insecticide/rodenticide use not in compliance with regulations.can of hot shot

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.Repeat Violation on 02/19/10Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the sandwiche /salad cold hold unit is at 43 degrees fahrenheit . management turned it cooler during the inspection and will monitor the temperatures

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.food listed in cold hold ice bath at greater than 50 degrees fahrenheit Corrected On Site.

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

Observed residue build-up on nonfood-contact surface.on the fan motor cover in the walk in cooler Repeat Violation.

Observed utensils stored in crevices between equipment. Repeat Violation. Corrected On Site.

No Violations Were Observed

Critical - Displayed food not properly protected from contamination. the cold side of the buffet has a customer table up against it not providing food protection

Food-contact surface not smooth and easily cleanable.the small shelves in the walk in cooler have torn edges and surfaces,and have exposed non sealed partical board Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times.the kitchen hand wash sink is blocked from easy access

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.the ice scoop is stored in a dirty shelf in the ice machine

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.the wait station table top is worn to bare wood

Observed attached equipment soiled with accumulated dust.the vents in the restrooms

Observed grease and debris accumulated on kitchen floor.under the equipment

Critical - Observed interiors of the reach-in cooler s are soiled with accumulation of food residue. all

Critical - Observed missing/inaccurate warewashing machine data plate.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. over fiiled product on /in the sandwiche make box Corrected On Site.

Observed residue build-up on nonfood-contact surface. on the shelves ithe kitchen

Observed residue build-up on nonfood-contact surface.on the fan cover in the walkin cooler

Critical - Observed soiled reach-in cooler gaskets.

Observed utensils stored in crevices between equipment.

Single-service containers not constructed with the required characteristics. cardboard is being used to store food in , the cardboard is stained and not cleanable

No Violations Were Observed

Critical - Dishmachine chlorine sanitizer not at proper minimum strength./FACILITY MUST MANUALLY SANITIZE UNTIL THE DISHMACHINE IS DISPENSING PROPER PPM LEVEL

Critical - No Certified Food Manager for establishment.

Observed detergent and sanitizer mixed together improperly and used for wiping cloths.

Critical - Observed employee engage in food preparation, before putting on gloves without washing hands.

Critical - Observed establishment utilizing time as a public health control without having written procedures.hot items on the buffet line and garlic butter

Observed food debris/grease dirt accumulated on kitchen/storage room floors-underneath all equipment

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits./dough mixer head

Observed heavy grease on the ground and/or pad around grease receptacle.

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./garlic powder-utilizing condiment cup

Critical - Observed live flies in kitchen.

Observed residue build-up on nonfood-contact surface./dishmachine

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./pasta,sausage peppers cooks line

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./at buffet-recommended rapid reheat no written plan for time as public health control

Critical - Thermometers not calibrated according to manufacturer's specifications.