BELLA VITA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled under cooked chicken, changed gloves without washing hands. Manager notified. Corrective Action Taken

High Priority - Live, small flying insects found -2 at wait station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over cooked mussels. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Mussels.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At salad station.

Basic - Clams/mussels/oysters removed from original container for long-term storage. -Mussels in lowboy cooler.

Basic - Cutting board has cut marks and is no longer cleanable. -Wood cutting board.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -Coffee filters. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook picked up pan from floor. Didn't change gloves or wash hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Lasagna 130f. Less than 4 hours. Advised to reheat.

Intermediate - Handwash sink used for purposes other than handwashing. -Handsink at bar used as dump sink. Bartender moved insert to prep sink. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Swordfish.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over rear prep sink. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn on cookline. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Butter scoops 73f.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Stored food not covered. -Demi sauce in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. -In warewash. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -In between fryer and oven.

Basic - Cutting board has cut marks and is no longer cleanable. -Salad station cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket across from stove.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Red cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket stored on soda syrup boxes. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Small plastic containers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven across from steam tables. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Some shelving in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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