Bruschetta Francesca

Basic – Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).nPlastic containers stored on shelf across from walk-in.

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Light fixture in dish area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets of cook line cooler drawers. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Octopus being thawed at room temperature. Managed placed octopus under cold running water to continue thawing. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer bucket on cook line, 0 ppm

Manager added bleach to bucket. Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine, 0 ppm. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Items stored in walk-in cooler: butter (50F,51F,50F – Cold Holding); cream (50F,,50F – Cold Holding). Manager stated items placed in cooler three days earlier.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Items in reach-in cooler across from cook line grill: calimari (50F – Cold Holding); snapp (49F – Cold Holding); cream (49F – Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F

nItems in walk-in cooler: ricotta (51F – Cold Holding); ; cheese (50F – Cold Holding). Manager stated item's received 3 hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F

nItems stored in walk-in cooler: butter (50F,51F,50F – Cold Holding); cream (50F,,50F – Cold Holding). Manager stated items placed in cooler three days earlier. Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards on reach-in grill across from cook line grill

Cutting boards stored underneath kitchen prep table. Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No test kit available.

Intermediate – No soap provided at handwash sink

No soap at hand washing sink across from dish machine.