Zuccarelli’s Italian Restaurant And Bar

Basic – Stored food not covered….meatballs, cheese at walk in cooler .

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….observed chicken stock 49° , chicken stock 50°, tomato sauce 48° , rice 49°, linguine pasta 48° in walk in cooler , per date and per Cook food was cooked yesterday. Stop sale issue . Advise operator to discarded food. Repeat Violation Admin Complaint

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….grabbing olives in bare hands . Stop sale issue . Operator discarded olives . Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food….raw breaded chicken above cooked eggplant, pasta , sour cream in tall reach in cooler at kitchen. Employee moved raw breaded chicken. Repeat Violation Admin Complaint

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…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….grabbing olives in bare hands .

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….sausage 52° , heavy cream 49°, pasta 46° , butter 59° in reach in cooler , per Cook food not portion or prep today, food being held more than four hours. ….nnCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….observed chicken stock 49° , chicken stock 50°, tomato sauce 48° , rice 49°, linguine pasta 48° in walk in cooler , per date and per Cook food was cooked yesterday. Stop sale issue . Advise operator to discarded food. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….sausage 52° , heavy cream 49°, pasta 46° , butter 59° in reach in cooler , per Cook food not portion or prep today, food being held more than four hours. Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Clam tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate – Clams tags not marked with last date served.

Intermediate – No soap provided at handwash sink at dishwashing area.

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep station .

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap at prep station.