RISTORANTE FORCHETTA

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no independent way to measure high temp sanitation in dish wash. Discussed with person in charge.

Basic - Equipment in poor repair. Observed gaskets on multiple reach in cooler coming off doors. Discussed with person in charge.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink used to store container of food.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mushrooms thawing in standing water.

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed French fry machine soiled around baskets and on sides.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. When asked about calibrating thermometer manager was un aware of procedures. Went over thermometer calibration procedures and left hand out.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 containers with spatulas, ice scoops and other utensils in water at 77°F, on top of reach in cooler. Employee removed them from the water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not inverted to air dry. Employee removed it and hung it to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer water at reach in coolers and prep tables.