Timpano Chophouse And Martini Bar

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

nEmployee drink stored on cutting board of reach in cooler. Employee removed and properly stored drink. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

nKnife stored between reach in cooler. Employee removed and placed knife's at dishwasher. Corrected On-Site Repeat Violation

Basic – Wiping cloth sanitizing solution stored on the floor

nEmployee removed sanitizer bucket and properly stored it. Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale

nDented an of artichokes.

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

nChicken,veal,squid cold holding at 55F at 1:06nnRaw salmon, raw45F placed on ice at1:12nRaw beef 45F 1:14.

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

nChicken,veal,squid cold holding at 55F at 1:06nRe-temp 41F at 1:54nnRaw salmon, raw45F placed on ice at1:12nRaw beef 45F 1:14 re-temp 40F 1:55 Corrected On-Site Warning

Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate – Handwash sink not accessible for employee use at all times

nTo trash can stored in front of hand washing sink in dishwasher area.

Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications

nHigh temperature dishwasher maximum rinse temperature is 138F. Had a discussion with chef about using 3 compartment sink until dishwasher is working properly.