Piola Restaurant

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine

Basic – Bags of ice stored on floor in walk in freezer Repeat Violation

Basic – Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cheese. Chef removed. Corrected On-Site

Basic – Ceiling tiles/ ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic – Ceiling tile missing. 1 tile in kitchen.

Basic – In-use tongs stored on equipment door handle between uses. Tong stored on oven handle. Repeat Violation

Basic – Interior of oven has accumulation of black substance/grease/food debris.. Ameritav range.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to Atosa double doors reach in soiled with dust. Manager cleaned during inspection. Corrected On-Site

Basic – Old labels stuck to food containers after cleaning. Clean containers on shelf above triples sink. Employee removed and re washed. Corrected On-Site

Basic – Stored food not covered. nContainer of Lasagna in Atosa refrigerator entrance of kitchen. nContainers of flour and salt not covered on lower shelf entrance of kitchen.Manager covered. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen spinach thawed in stating water next to triple sink. Employee removed water and used immediately. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to handle a clean plate without first washing hands. He immediately washed hands after. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nBeverage Air lowboy in hallway-; Milk (49-50F – Cold Holding). Per manager food item in unit less than4 hours. Manager moved to glass reach in to quick chill

2) Pizza station- ; Cut tomatoes (49-50F – Cold Holding) Per Manager food item in unit less than 4 hours from glass reach in. Item not prepared or portioned today. Observed pan shorter than the rest. Manager moved to a deeper pan. Corrective Action Taken

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200 ppm. Chef remade to 100 ppm. Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate – Handwash sink not accessible for employee use at all times. Hand-washing sink blocked with trays utensils and lids in kitchen. Manager removed. Corrected On-Site