La Mia Focaccia

Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized pots stored on the floor.

Basic – Dead roaches on premises. Observed 1 dead roach on chemical container above 3 compartment sink. Observed 7 dead roaches on floor throughout kitchen area.

Basic – Floor soiled/has accumulation of debris. Throughout kitchen.

Basic – Food stored on floor. Observed case of water stored on the floor in the kitchen area.

Basic – Ice buildup in walk-in freezer.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave and cutting board soiled.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves throughout property soiled.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler.

Basic – Time/temperature control for safety food thawed in an improper manner. Observed sausage thawing at room temperature, sausage was frozen solid.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.

High Priority – Raw animal food stored in same container as ready-to-eat food. Observed raw beef over Salami and raw eggs over unwashed produce.

High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches crawling on wall and floor behind dishwasher in kitchen area.

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