Cannoli Kitchen

Basic – In-use wet wiping cloth/towel used under cutting board. Front counter pizza station cold holding unit- observed wiping cloth underneath cutting board.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter low boy coolers- observed employee water bottles inside low boy coolers.

Basic – Soiled dry wiping cloth in use. Main kitchen prep table at hand washing sink- observed soiled dry wiping cloth on prep table.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen- observed employee put on gloves and began to prepare ready to eat pizza.

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen- observed employee grabbed apron with bare hands without washing hands.

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Dining area- observed employee exited restroom return to kitchen without washing hands.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Man kitchen Warmer-; meatballs (120F – Hot Holding); marinara (124F – Hot Holding).

Intermediate – Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at prep table- observed plastic lid covers inside hand washing sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand washing sink.

Intermediate – No probe thermometer provided to measure temperature of food products.