Cristino’s Restaurant

Basic – Cutting board has cut marks and is no longer cleanable

cutting board on reach-in cooler on cook line. Operator replaced cutting board.n Corrected On-Site Repeat Violation

Basic – Damaged/spoiled/recalled food not properly segregated

n#10 can of black olives dented at seam on dry-storage shelf near dish area

Operator removed # 10 can of black olives from shelf. Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale.n#10 can of black olives dented at seam on shelf in dry-storage near dish area.

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

Operator unable to determine the time when 12 Raw shell eggs on top of prep table near floor mixer were removed from walk-in cooler

Operator discarded raw shell eggs. Corrected On-Site

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

nAt 12:30pm reach-in cooler on cook line

nPooled raw shell eggs (68F – Cold Holding)nOperator placed item in ice bath..nRe temp at 1:00pmna. Pooled raw shell eggs 39f. Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nAt 12:48pm steam table next to flat top grill nchicken broth (130F – Hot Holding)nOperator turned temperature up on steam table

Re temp at 1:15pmna. Chicken broth 173f 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

Emailed operator clean-up plan poster.

Intermediate – No proof provided that food employees dishwasher and hostesses are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Emailed operator employee health reporting agreement.