critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND THE FOLLOWING COLD HOLDING UNITS IN THE SPECIFIED PREP AREAS NOT MAINTAINING THE PROPER TEMPERATURE OR NOT OPERATIONAL: DISPLAY UNIT IN THE WINE PREP AREA; DISPLAY COOLERS IN THE MEAT/CHEESE PREP; MOZZARELLA CHEESE RETAIL COOLER IN THE MOZZAREL...
critical Food Temperature
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
FOUND THE HIGH TEMPERATURE DISH MACHINE IN THE PIAZZA PREP AREA NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 180F OR HIGHER. MUST HAVE UNIT FIXED. UNIT TAGGED. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030
minor Employee Hygiene
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST INSTALL AND MAINTAIN SPLASH GUARDS AT THE FOLLOWING EXPOSED HANDWASHING AND 1-COMPARTMENT SINKS: FRY, MOZZARELLA, MEAT, FISH, PIZZA PASTA RESTAURANTS, PIZZA PREP WAIT STATION AND RAW BAR.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST SEAL AND MAINTAIN THE EXTERIOR BRICKS AROUND THE BAKERY OVEN IN THE BAKERY PREP AREA.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST INSTALL A THRESHOLD TO THE WALK IN COOLERS AND FREEZER IN THE COOLER KITCHEN PREP AREA. MUST FIND SOURCE AND CONTROL LEAK BY THE DISH MACHINE IN THE BEER TASTING BAR
minor Employee Hygiene
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST FINISH AND MAINTAIN WALLS IN THE PIZZA WAIT STATION, FRESH PASTA AND MEAT RESTAURANT. MUST SEAL AROUND PIPES UNDER EXPOSED HAND WASHING IN THE WINE STATION AREA.
minor Facility Condition
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE SHIELDS AND/OR SHATTER PROOF BULBS TO THE COFFEE STATION AND CHEESE WALK IN COOLER
minor Employee Hygiene
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST FIX THE LOOSE FAUCET ON THE EXPOSED HAND WASHING SINK IN THE ROTISSERIE PREP AREA. MUST PROVIDE RUNNING WATER TO THE 2-COMP. SINK IN THE COLD PREP AREA.