It! Italy

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Dead roaches on premises

5 dead roaches-second floor storage/office area. Wine and liquor storage. Operator removed, cleaned and sanitized area Corrected On-Site

Basic – Employee eating in a food preparation or other restricted area. Observed employees eating and drinking on prep table. Operator spoke with employees. Employees removed items Corrected On-Site

Basic – Food stored on floor.Observed pan of potatoes on floor under shelf in walk in cooler. Operator moved and stored correctly Corrected On-Site

Basic – Ice buckets stored on floor between uses.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 73° and utensils to prepare avocado in water at 78° in kitchen at prep line area. Operator stored utensils without water Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in storage closet. Reviewed proper cooling methods. Operator moved to walk-in cooler Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name. Sugar and breading mixed not labeled by cook line in kitchen

High Priority – Employee handled soiled dishes and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing employee washed hands. Corrected On-Site

High Priority – Plastic water bottle stored in drink ice at expo area. See stop sale.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored behind ready to eat sauce in upper level of cook line middle flip top . Operator stored correctly Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Plastic water bottle stored in drink ice at expo area. See stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Cook line left flip top- potato gnocci (41°F – 48°F Cold Holding) per operator items has been in this unit over item not prepped or portioned today. Observed item over flowing. See stop sale.

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

Cook line left flip top- potato gnocci (41°F – 48°F Cold Holding) per operator items has been in this unit over item not prepped or portioned today. Observed item over flowing. See stop sale.

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 handout to operator

Intermediate – Handwash sink not accessible for employee use at all times

1. Hand wash sink in kitchen by ice machine had ice scoops sitting inside of sink. Operator removed

2. Hand wash sink in bar area had shot glasses sitting on top of the hand wash sink.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. 2 employees without food handler/CFM training. Employees filled out Food Employee Agreement during inspection Corrected On-Site

Intermediate – Soap dispenser at handwash sink in kitchen near the kitchen entrance door was empty. Operator provided hand soap Corrected On-Site