DUE FRATELLI'S PIZZERIA AND RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled wiping cloth at pizza station then proceed to handle ready to eat pizzas Advised employees of proper hand washing Corrective Action Taken

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. Observed employee take out and cut ready to eat pizzas, touch edges of pizza with bare hands on pizza tray front counter Advised employees that without an approved Alternative Operating Procedure, gloves must be worn when in direct contact with ready to eat foods Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over ready to eat peppers and sauces in reach in cooler at cook line Observed raw beef tenderloin stored over ready to eat sauces inside walk in cooler Operator removed Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked egg plant in reach in cooler made on 3/7 Food exceed 7 days past prepping See stop

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked egg plant in reach in cooler made on 3/7 Food exceed 7 days past prepping See stop

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat balls with no date mark inside walk in cooler Per operator food made on 3/10 Operator provided correct date mark Corrected On-Site

Intermediate - Spray bottle containing sanitizer not labeled in kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust In Back kitchen

Basic - In-use tongs stored on equipment door handle between uses on cook line oven handle

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter on counter with no time stamp under time as a public health control Per operator food left on counter for 1 hour Operator provided time stamp Corrected On-Site

Intermediate - No proof provided for 2 current employees hired less than 60 days ago 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. Emailed operator proper documentation Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sinks soiled with old food debris