Vino E Pasta

Basic – In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

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

Drinks removed. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner

Frozen pork and fish fillets thawing in standing water.

Basic – Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw pork stored over cut eggplants in walk-in cooler

Raw veal and pooled egg stored over diced onion and butter in reach-in cooler at cook line

nRaw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken stored over raw clams, raw shrimps and raw scallops in reach-in cooler at cook line.

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

Observed employee handled soiled dishes to dish room, then handled plated food to customer without washing hands. Discussed proper handwash procedures with manager.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed employee handled dirty dishes, then put away cleaned dishes from dish machine with the same gloves. Discussed proper gloves changing and hand washing with manager.

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Tested 200+ ppm. Operator diluted with water, test 100ppm. Corrected On-Site

Intermediate – Clam tags not marked with last date served

Some tags.

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.

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

A bag of frozen pork and a container of fish fillets stored in handwash sink at cook line. Operator removed items from handwash sink. Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee draining and cooling cooked pasta with running water in handwash sink in dish room.

Intermediate – Manager or person in charge lacking proof of food manager certification

Juan Zarate.

Intermediate – No tag on/for original container of raw, in-shell clams. nIn reach-in cooler at cook line. Tag was removed and stored in tags holder. Chef replaced tag in container with in-shell clams. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked pasta, fresh salsa and various items in reach-in coolers.

Intermediate – Records/documents for required employee training do not contain all of the required information

All food handler certifications has no training date, trainer's name and