Avanti Ristoranti

*39 Store equipment & utensils in a clean, dry place

ice scoop

*10 Chlorine sanitizer concentration, minimum temp.

*42 Dirty nonfood contact surfaces

ice build up in freezer

*45 Premises shall be maintained in good repair

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover products in WIC.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee beverage next to clean equipment.

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Raw eggs must be separated from vegetables

*10 Equipment and Utensils Sanitization

Dish washer at bar 0 ppm sanitizer

*21 RFSM - Not On Site

RFSM must be on site during serving hours

*22 Accredited food handler certificate - 60 days

Food handlers must be available

*31 No soap at handsink

Hand wash sink at bar must have soap and paper towels

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Store employee medicine and drink away from restaurant utensils/food

*37 Storing the food at least 15 cm (6 inches) above the floor

Food in freezer must be inches off the floor

*39 Keep utensils handles upright or protected

utensils much be upright in food ( ice scoop handle in ice at bar )

*43 Light bulbs, light shields provided

Install missing light shields

*46 Covered waste receptacle for women's restroom

Female restroom must have covered trash can

*47 Handwashing signage

Must have hand washing signs in restrooms

*07 Food safe, good condition, unadulterated, and honestly presented

plate sitting directly on top of cut vegetables- cross contamination

*10 Clean Sight and Touch

dirty can opener and microwave

*19 One Inch Air Gap

Need a 1" air gap on dishwasher, 3 comp, handsink

*21 RFSM - Not On Site

There must be a RFSM on site at all times food is being produced

*10 Clean Sight and Touch

Clean meat slicer, can opener and mixer stand.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not store food or utensils on cloth liners.

*18 Toxic items stored above food/utensils

*21 Outfitter-Certified Food Manager

Please obtain COD RFSM certificate **currently has the Serv Safe Certificate**

*22 Handlers-Certificate Not On Site

Have copies of food handler cards at current location and make sure all employees have them.

*34 Outer door: solid,selfclosing,tightfitting

repair bottom of door with weather stripping to eliminate pests getting in

*36 Cloths in-use for wiping between uses stored

keep damp cloths in container btwn use

*41 Food storage containers, identified with common name of food.

label all sauce bottles and bulk food items

*42 Dirty nonfood contact surfaces

clean inside of reach in cooler

*45Physical Facilities Floors,Walls,Ceilings

clean intake vents and tile

*47 Handwashing signage

obtain hand wash sign for the bar

*32 Approved Food Contact Equip.

replace residential equipment with commercial

* 21 RFSM notify 10 days & replacement in 45 days

*45 Premises shall be maintained in good repair

patch holes in 7 rpwall where needed , seal hand sink to wall properly

*41 Food storage containers, identified with common name of food.

label all food containers with common name

*12 A food employee or conditional employee shall report to PIC the information as specified under (

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

do not store ice scoop inside ice machine

*22 Handlers-Certificate Not On Site

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide sop or spill kit for clean up of body fluids

*41 Food storage containers, identified with common name of food.

label all food containers with common name of product

*29 Sanitizing solutions, testing devices

provide chemical test strips to test Qua

*22 Handlers-Certificate Not On Site

maintain food handler certificates on file at location to present upon inspection

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken in drawer stored above raw vegetables on cook line

*47 RFSM Certificate - Not Display

*34 Outer door: solid,selfclosing,tightfitting

the bottom of the door needs a new door sweep on the out side ( I am able to see light from the inside bottom

*43 Light bulbs, light shields provided

Shield the light bulbs by the dish wash machine.

*47 RFSM Certificate - Not Display

Provide the city certificate ( return to office with valid RFSm certificate and fill out the application to get the city certificate. )

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Provide dates on all items in the walk in cooler ( missing on some foods in the deep dish pans)

*41 Food storage containers, identified with common name of food.

all food containers should have names on the product containers in the walk in cooler.

*44 Waste receptacles outdoors/tight fitting lids

The dumpster doors should be closed at all times.

*43 Light bulbs, light shields provided

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

*36 Cloths in-use for wiping between uses stored

*29 Sanitizing solutions, testing devices

PROVIDE TEST STRIPS

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE RAW CHICKEN NEXT TO RAW SEAFOOD

*36 Cloths in-use for wiping between uses stored

WIPING TOWELS NEED TO BE IN SANITIZER WHEN NOT IN USE