Alfredo’s Cookhouse

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in men's bathroom.

Basic – Bowl or other container with no handle used to dispense food. Observed a portion cup inside of coleslaw container in reach in cooler at the cook line, Manager removed during inspection. Corrected On-Site

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna packages (frozen) thawing in ROP packages in reach in cooler at the cook line. Instructed Manager proper thawing procedure. Manager cut packages during inspection. Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed.

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic – In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop handle at the bar area.

Basic – In-use wet wiping cloth/towel used under cutting board. Observed in preparation table, Manager removed towel and placed a plastic mat. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at the men's bathroom. Corrected On-Site

Basic – Old labels stuck to food containers after cleaning. Observed in clean plastic container in shelves next to dishwasher machine.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks in reach in cooler at the cook line, Manager discarded during inspection. Corrected On-Site

High Priority – Metal stem-type thermometer soiled.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings 42° F (Cold Holding) date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings 42° F (Cold Holding)date marked on 10/16/2023 in shelves at walk in cooler. Manager discarded during inspection.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F – Cold Holding)in reach in cooler at cook line, as per employee less than 2 hours. Employee add ice during inspection. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nObserved marinara sauce (97F – Hot Holding) at steam table, as per employee less than 2 hours.

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth and cooked black beans not dated, as per employee over 24 hours, in shelves at walk in cooler. Employee dated during inspection. Corrected On-Site