Sal’s Italian Ristorante

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on top of pans of food at pizza line. Operator removed and discarded nEmployee personal food stored in bin with sliced ham and cheese in walk in cooler. Operator discarded Corrected On-Site

Basic – Single-service articles improperly stored. Single service pizza boxes stored in back hallway common area between neighboring businesses

Basic – Soiled dry wiping cloth in use. Soiled dry wiping cloths in use on cook line. Discussed wiping cloth storage with employees/operator. Employees moved to sanitizer buckets Corrected On-Site

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. Observed employee preparing salad for immediate service with bare hands. Discussed with operator. Operator instructed employee to put on wash hands and put on gloves. Provided hand washing handouts Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored. Container of gasoline stored with single service items in back hallway. Operator removed from building 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. Reviewed big 6 with operator. Provided big 6 to operator Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. Pan stored in cook line hand wash sink. Operator removed Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked lasagna in walk in cooler that was cooked and frozen not dated when held at refrigeration temperatures again. Operator dated Corrected On-Site