Tavolino Restaurante

Basic – Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid

On speed rack in kitchen, salmon (36-39F – Cold Holding). Employee to refrigerator to maintain cold. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Container of utensils in standing water at end of cook line. Employee dumped water. Corrected On-Site

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

Employee Gatorade bottles in reach in freezer by dish pit.

Basic – Working containers of food removed from original container not identified by common name

1) Bulk container of flour at end of cook line not labeled. Employee labeled

2) Squeeze Bottles of oil and wine on cook line not labeled. Employee began making labels for bottles.Corrective Action Taken Corrective Action Taken Repeat Violation

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.n nSee stop sale.

High Priority – Dented/rusted cans present. See stop sale.n#10 can of artichoke hearts and #10 can condensed milk with creased dents. Repeat Violation Admin Complaint

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee on cook line handled raw shrimp, changed gloves, and began to prepare other dishes with Ready to Eat items without washing hands first.

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

triple sink quaternary sanitizer greater than 500ppm. Employee corrected sink to proper 200ppm. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

1) In True reach in cooler by dish pit, spaghetti (50F – Cooling). Per manager not prepared today, dated 10-5

2) In walk in cooler, carbonara sauce (48F – Cold Holding). Per date marked out of temperature 36-48 hrs.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

On prep table in kitchen, roasted garlic in oil 108F @ 4:20pm (prepared cooling 30 minutes) to 98F @ 5:05pm. Based on times and temperatures product will not reach 70F within 2 hour limit. Garlic moved to cooler to rapid chill. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Hand washing sink in server station closest to wine bar used as dump sink as evidenced by ice in sink.

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

Chlorine test kit missing.