Cremona Bistro

*10 Clean Sight and Touch

Observed soiled can opener blade, moldy ice machine, and dirty inside microwaves

*27 Cooling method, criteria - smaller portions

Cool and store sauces in WIC in smaller portions

*32 Equipment and Utensils Multiuse Materials durable

Observed rusted shelves in WIC and RIC

*34 Pest control-routine inspections for

Observed fly traps next to utensils/beverage containers

*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th

Observed excessive ice build-up in RIF over uncovered food

*39 Store all equipment & utensil covered or inverted

on serving line

*42 Dirty nonfood contact surfaces

Clean dirty RIC gaskets, storage shelves, and can opener

*02 Cold Hold (41øF/45øF or below)

Observed cooked chicken breast at 83.9F- COS

*10 Clean Sight and Touch

Can opener observed w/ product debris accumulation. Bottom of clean equipment drawer observed w/ rust and dirty. Exterior of equipment- ovens, stove, tables observed not clean to the touch.

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

Provide food handler certificates for all employees not manager certified. Shall be obtained within 30 days of employment. Maintain on file at location to present upon inspection.

*28 Date marking > 24 hrs,on site,temp 41F

Provide a use by date for all product held longer than 24 hours, not to exceed 7 days.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide chlorine test strips to test chlorine sanitizer buckets and dish machine.

*30 Food Establishment Permit

Post food establishment permit in public view.

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

Replace unapproved shelf liner under clean equipment.

*34 Pest Control

Rodent droppings observed on floor and boxes in dry storage room.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

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

Store clean utensils with handles up and same direction in caddies.

*42 Floors/walls/ceiling/nonfood dirty

Floors under shelves, equipment, WIC, etc. observed dirty with debris and product accumulation.

*45 Premises shall be maintained in good repair

Seal hand sink to the wall properly.

*46 Covered waste receptacle for women's restroom

Provide a covered trash can for women's restroom.

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

*45 Lockers to be used to store personal items

Linens in dry storage

*32 Maintain in Good Repair

Fix shelving

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

Onions stored on the floot

*34 Controlling pests. Eliminating harborage conditions

Fruit flies at bar

*42 Dirty nonfood contact surfaces

Clean floors

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

Interior of ice machine soiled

*21 RFSM - Not On Site

Must have RFSM on site

*26 Advisory-"consuming raw or undercooked#" text

Must have consumer advisory for undercooked foods

*31 Individual, disposable towels

Hand sink at bar missing individual towels

*42 Dirty nonfood contact surfaces

RIC gaskets soiled

*45 Premises shall be maintained in good repair

Must repair damaged rear door

*19 Water & Plumbing in good repair- per code

hand sink at bar leaking

*22 Accredited food handler certificate - 60 days

Employee unable to Provide food handlers

*43 Clean vent syst:Intake/exhaust air ducts

Air intake vents soiled

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

Ice machine interior is soiled. Must be cleaned throughly

*10 Clean Sight and Touch

Interior of microwave is soiled. Must be cleaned

*18 Toxic items storage adjacent to food/utensils

Observed cleaners stored next to utensils

*32 Damaged Equipment

Ice machine damaged, must be repaired

*34 Outer openings:closing holes, gaps

Observed gaps in rear door. Must be closed

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

Observed employee drinks next to utensils at bar

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

Observed food stored on floor in rear dish storage area

*39 Keep utensils handles upright or protected

Observed utensils in ice machine and cold hold without handles. Must be handled and handles must be upright

*42 Floors/walls/ceiling/nonfood dirty

Observed floors soiled

*43 Light bulbs, light shields provided

Observed several lights of rear vent hood no functioning. Must be replaced.

*45 Premises shall be maintained in good repair

Observed damaged rear door, holes in walls and hand sinks loose from walls. Must be repaired

*45 Unnecessary articles prohibited

Clear out trash in the back

*43 Light - 50 foot : Food and utensils area

Provide vent hood lights

*44 Waste receptacles outdoors/tight fitting lids

Keep dumpster outside covered

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

Food in walk in cooler

*45 Premises shall be maintained in good repair

Repair damaged storage unit outside

*28 Date marking > 24 hrs,on site,temp 41F

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine sanitizer observed at 10ppm

*42 Ventilation hood systems

Keep vent hood filters clean

*19 Water & Plumbing in good repair- per code

Clogged hand sink, pipe leak under hand sink

*10 Clean Sight and Touch

Interior of ice maker, Interior of reach in cooler outside establishment

*10 Clean Sight and Touch

Clean ice machine

*42 Dirty nonfood contact surfaces

Clean reach in cooler interior

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Prevent food contact with plates

*32 Maintain in Good Repair

Walk in cooler door hinges in need of repair (non-self closing)

*42 Ventilation hood systems

Keep filters clean

*10 Clean Sight and Touch

Keep interior of ice machine clean

*39 Equipment in good repair and proper adjustment.

Adjust paper towel dispenser unit

*02 Cold Hold (41øF/45øF or below)

*37 Food storage, prohibited areas under other sources

Do not store employee food with other food items

*18 Toxic items labeling-non original container

Label spray bottles

*39 Equipment-doors, seal hinges adjusted/intact

Repair cooler gaskets

*10 Sanitization after Cleaning

no sanitizer in the dishwasher

*31 Handwashing lavatory - used for other purpose

hand sink used for other purposes

*45 Premises shall be maintained in good repair

replace broken gaskets no exposed ceilings

*42 Floors/walls/ceiling/nonfood dirty

clean splash and buildup dust on vents clean all gaskets clean door on the ice machine dust on ceilings

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE MARK ITEMS STORED LONGER THAN 24 HRS

*31 Handwashing lavatory - used for other purpose

HAND SINK FOR HAND WASHING ONLY

*42 Dirty nonfood contact surfaces

CLEAN DUST FROM VENTS, CLEANING SHELVES IN MEAT COOLER

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINER

*02 Cold Hold (41øF/45øF or below)

SCALLOPS 68 DEGREE F

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

RAW SHRIMP OVER RTE FOOD

*47 Handwashing signage

AT HAND SINK IN FRONT

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL ITEMS

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE AT DISHWASHER

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

ITEMS STORED ON GROUND IN WIC-COS

*18 Toxic items labeling-non original container

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

RAW CHICKEN OVER MILK WASH-COS

*02 Cold Hold (41øF/45øF or below)

MILK 61 DEGREE F

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ITEMS IN WIC STORED LONGER THAN 24 HRS (LASAGNA)

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE

*31 Handwashing lavatory - used for other purpose

OBSERVED EVIDENCE OF DUMPING ICE IN BACK HAND SINK

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

RAW CHICKEN OVER COOKED FOOD IN WIC, RAW SALMON OVER COOKED PASTA IN WIC, RAW EGGS OVER PASTA IN COOLER

*39 Keep utensils handles upright or protected

MUST USE UTENSIL WITH HANDLE AS ICE SCOOP

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

OBSERVED FROZEN PACKAGED CHICKEN THAWING OUTSIDE IN BACK OF ESTABLISHMENT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN BACK VENT HOOD

*47 Handwashing signage

AT BACK HAND SINK, AT BAR HAND SINK

*10 Clean Sight and Touch

CLEAN INSIDE MICROWAVE

*02 Cold Hold (41øF/45øF or below)

EGG WASH 51 DEGREE F

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

RAW EGGS OVER PASTA IN COOLER

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE DISH WASHER

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE

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

IN STORAGE AND COOLER

*39 Keep utensils handles upright or protected

IN THE ICE

*31 Handwashing lavatory - used for other purpose

USED HAND SINK TO FILL WATER PITCHER

*47 Handwashing signage

AT ALL HAND SINKS

*28 Date marking > 24 hrs,on site,temp 41F

ITEMS IN RIC (PASTA, RICE)

*28 Date marking > 24 hrs,on site,temp 41F

*19 One Inch Air Gap

*45 Mats / Duckboards nonabsorbent

*39 Vending machine doors and access opening covers tight-fitting, gasket

REPLACE BROKEN GASKETS IN REACH IN COOLER

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

DO NOT STORE RAW SEAFOOD NEXT TO RAW CHICKEN

*29 Sanitizing solutions, testing devices

PROVIDE TEST STRIPS

*18 Toxic items storage adjacent to food/utensils

DO NOT STORE CHEMICALS NEAR UTENSILS