Elisabetta’s/capri

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Observe utensils in water at 72°F

Operator removed water. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

nObserve at double bar hand sink.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observe dishwasher handling dirty dishes with gloves on and without washing hand handle clean dishes with the same gloves without any hand washing

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

nObserve home made tomato sauce , cheese sauce time mark 11-3 at 3:06nnAt 3:10 observe oil and garlic, and cooked vegetables and butter labled 11-3.

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale

Observe home made tomato sauce , cheese sauce time mark 11-3 at 3:06nAt 3:10 observe oil and garlic, and cooked vegetables and butter labled 11-3.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Observe line cooks that use time as public health control and date mark for four hour not knowing that food must be discarded.

Intermediate – Equipment drain line draining into handwash sink

Observe at one bar hand wash sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Observe at double bar hand sink.

Intermediate – No soap provided at handwash sink

Observe at dishwasher hand wash sink

nObserve at double bar hand sink.