HOUSE OF PASTA

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Repeat 12/14/2022. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils and container sent utensils to be washed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of mold like substance inside ice machine

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 Tank not secured outside back door. Repeat 2/23/2022 Operator secured CO2 tank. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All throughout prep, storage and ware washing area.

Basic - Wiping cloth chlorine sanitizing solution Sanitizer Bucket (Chlorine 200+ppm); Operator fixed rechecked now at proper sanitizing solution Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw chicken stored over bag of ice in reach in freezer in dry storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 60F less than 4 hours. Operator double panned time/temperature control for safety foods with ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal equipment stored in hand wash sink in dishwash area and bar. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in dishwash area. Operator placed soap at hand wash sink. 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. Observed pasta, sauces, and gravies not date marked in walk in cooler.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at wait station.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Bar.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator with hands in pocket than engaged in food preparation. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw veal over raw calamari in reach-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw veal (49°F - Cold Holding); raw shrimp (48°F - Cold Holding) in reach-in cooler across from cook line. The manager placed raw veal and raw shrimp on ice. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna and sausages in reach-in cooler not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Covered waste receptacle not provided in women's bathroom in employees restroom.

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.