Taverna Pizzeria & Risotteria

*03 Food products not maintained at 135øF or above

Hollandaise sauce holding at 109F; provide hot holding at 135F or higher.

*10 Clean Sight and Touch

Soiled containers stored with clean.

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

Salsa date marked 8/24. Provide use by dates.

*29 Food thermometers provided and accessible

Provide thermometers inside reach in coolers (COS)

*32 Maintain in Good Repair

Shelving for clean wares contain excessive rust/debris.

*34 Remove dead/trapped pests

Dead insects in light shields.

*45 Premises shall be maintained in good repair

Provide back door to be tight fitting.

*10 Sanitization after Cleaning

Observed dish machine sanitizer tested at 0 ppm Cl. Sanitize at 3-comp sink.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty ceiling in WIC.

*45 Premises shall be maintained in good repair

Observed damaged RIF handles.

*47 Handwashing signage

Need handwash signage at bar handwash sink.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Store ground beef and whole beef in different containers

*24 Food Labeling- with common name of the food

Label squeeze bottles in dessert cooler

*42 Dirty nonfood contact surfaces

Sweep floor next to pizza oven

*45 Premises shall be maintained in good repair

Fix handles on RIF

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*42 Floors/walls/ceiling/nonfood dirty

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*10 Clean Sight and Touch

CLEAN (RIC)S

*02 Cold Hold (41øF/45øF or below)

*45 Drying Mops-air dry

MOP AIR DRY

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD ITEMS

*35 Jewelry Prohibition

NO JEWELRY ALLOWED (WATCHES & BRACELETS)

*02 Cold Hold (41øF/45øF or below)

Temps are above 41F.

*32 Equipment and Utensils Durability and Strength

Shelves in reach in coolers are rusty and are being held together by a shoelace.

*34 Outer door: solid,selfclosing,tightfitting

Doors must be tight-fitting to eliminate pest harborage.

*36 Cloths in-use for wiping food spills used for no other purpose

Towels and cloths are to only be used for wiping purposes and not to dry food.

*41 Food Labeling - Bulk Food w/ Card or Sign

Label all bulk items.

*42 Dirty nonfood contact surfaces

Clean intake vents, floor drains, food on floor, and ceiling in the walk in cooler.

*43 Light bulbs, light shields provided

Coolers have no lights, please provide.

*37 Food shall be protected from cross contamination by protecting food containers that are received

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*35 Jewelry Prohibition

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

*40 Single use articel wrapped or dispensed

*42 Nonfood-contact surfaces material

Replace or repair gaskets

*39 Utensils, single serve items 6 inches off - floor

*10 Clean Sight and Touch

*34 Outer openings:closed,tight-fitting windows

back door air curtain observed not working at time of inspection

*32 Nonfood surfaces-design to be cleaned easily

remove cardboard shelf liner, replace with approved commercial grade material

*39 Utensils, single serve items 6 inches off - floor

stored sanitizer bucket off the floor

*37 Food preparation

provide splash guard on left side of hand sink next to prep table

*39 Equipment and Utensils Storage

maintain coffee filters in plastic bad when not in use

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

label all food containers w/common name when remove it from its original container/pkg

*42 Dirty nonfood contact surfaces

heavy dust accumulation observed on ceiling vents and light shield

*43 Light bulbs, light shields provided

replace broken light in dry storage area

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*35 Hair Restraints effective

Provide bear guards for cooks and food preparers. hair restraint on cook line

*41 Food Labeling - Bulk food for self dispensing

label the large containers of flour , sugar etc.

*31 Individual, disposable towels

Provide the paper towels for the dispenser at the hand sink for bar.

*34 Outer door: solid,selfclosing,tightfitting

the back door needs a new door sweep (lighting at the bottom of the door

*24 Food Labeling- with common name of the food

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

*36 Cloths in-use for wiping between uses stored

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

*31 Handwashing lavatory - used for other purpose

*02 Cold Hold (41øF/45øF or below)

Diced tomatoes 49.5 degrees Fahrenheit

*03 Food products not maintained at 135øF or above

alfredo sauce 126.5 degrees Fahrenheit

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

*42 Dirty nonfood contact surfaces

microwave

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

doors and mesh screens left open.

*31 Handwashing lavatory - used for other purpose

hand sink used as dump sink and for utensil rinse.

*32 Maintain in Good Repair

replace torn gaskets on reach-in coolers.