Pomodoro Cafe

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on prep table across from pizza oven

Employee discarded drink. Corrected On-Site Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Containers on shelf across from office

Manager turned containers over. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

Sanitizer bucket on floor across from pizza oven

Owner placed bucket on shelf. Corrected On-Site

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

Employee touched hair then put on gloves and proceeded to handle containers of food. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee touched chicken in reach-in cooler across from oven.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

Employee handled dirty dishes from the dining room then proceeded to handle plated food in pass through window. Manager had employee wash hands. Corrective Action Taken

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

Item on counter across from pizza oven: fresh garlic in oil (78F – Cold Holding). Manager stated item placed on counter 3 hours prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F

nItems in reach-in cooler across from oven: chicken (58F – Cold Holding); fish (49F – Cold Holding); shrimp (51F – Cold Holding); crab (49F – Cold Holding); steak (48F – Cold Holding). Manager stated item placed on counter 3 hours prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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

Items stored in warmer across from office: pizza (111F,115F – Hot Holding). Manager stated items placed in warmer one hour prior to temperature being taken. Manager placed items in oven to reheat. Corrective Action Taken

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

Establishment has no written procedure available. Inspector provided operator with Ritter procedure. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards on reach-in coolers across from fryers and oven. Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Establishment has no quaternary test kit.

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

No towels at front counter hand washing sink. Manager had employee place hand towels at sink. Corrected On-Site