SALE E PEPE FINE ITALIAN CUISINE

Basic - Employee eating in a food preparation or other restricted area. An employee is eating a cooked potato in the prep area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cooler in front of the grill raw ground beef is stored above whole muscle beef.

Basic - Standing water in bottom of reach-in-cooler. There is standing water inside the three door cooler in the salad station.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw shell eggs are stored above unwashed potatoes. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade. Operator moved can opener to the dishwasher. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary >500ppm). Operator will use dishwasher only until the quaternary sanitizer at the triple sink is adjusted to the proper level. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. There are wet wiping towels under cutting boards in the kitchen. Operated removed the wet towels. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler 13 quarts bolognese sauce (48F - Cooling) from the previous day. See stop sale.

High Priority - Non-food grade towel used as liner for food container. In the reach in cooler in the bakery area a wiping towel is in direct contact with dough. Operator removed the towel. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw fish is stored over cooked mussels and cooked clams. Operator moved items to proper storage order. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler 13 quarts bolognese sauce (48F - Cooling) from the previous day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.there is a mold like substance inside the nozzle of the soda gun at the bar. Operating cleaned and sanitized the soda gun nozzle. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. There is a metal pail inside the hand washing sink at the bar. Operator removed the pail. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In a container of bread flour the handle of the scoop is buried in the flour.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of dust and grease on the hood filters.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzle of the soda gun at the bar.

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the bar has been used as a dump sink.

Basic - Employee eating in a food preparation or other restricted area. There is an employee eating in the cold food preparation area. Inspector spoke with the employee about not eating in food preparation areas. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put on a hat. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the floor in the walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from oven door handles.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veal (44F - Cold Holding)in the drawer cooler in front of the grill. Operator iced the veal. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is food debris stuck to the can opener blade. Operator moved the can opener to the dish pit. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw shell eggs are stored above unwashed leeks. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade. Operator washed and sanitized the can opener blade. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. There is no covered waste receptacle in the women's restroom.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper in containers of lettuce in the salad station. Operator removed the non food grade paper. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (52°F - Cold Holding)on a table in the wait station. Operator moved butters to cooler. Inspector provided operator with copies of time as a public health control.Corrective Action Taken Corrective Action Taken