MI'TALIA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed tomatoes sauce (2:10 pm) (120 F - Cooling) and tomatoes sauce (3:20 pm) (114 F - Cooling). Operator separated the products into the smaller containers for rapid cooling. Corrective Action Taken Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils inside of water at 100°F. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary < 100 ppm). Operator changed the solution. Final concentration, Triple Sink (Quaternary 200 ppm) Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over French fried at reach in freezer. Operator relocated the raw chicken. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mussels (48 F - Cold Holding); cooked cauliflower (54 F - Cold Holding) at reach in cooler preparation area. As per operator since the night before. Operator discarded the products. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (48 F - Cold Holding); cooked cauliflower (54 F - Cold Holding) at reach in cooler preparation area. As per operator since the night before. Operator discarded the products. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (108-111 F - Hot Holding) at steam table. As per operator for less than 2 hrs. Operator moved the products to the oven to reheat. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine > 200 ppm). Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

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

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed raw beef inside of Reduced oxygen package on premises at walk-in cooler. The information of the OPQ was provided. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container with ice stored inside of hand wash sink front counter. Operator removed the container. Corrected On-Site Repeat Violation Warning

Intermediate - Nonfood-grade basting brush used in food. Observed a nonfood grade brush used at pizza station. Operator discarded the brush. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Floor area(s) covered with standing water at pasta prep station. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter. Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked duck and raw beef packages using ROP at walk-in cooler. As per operator for more than 48 hours. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance behind the three compartment sink. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table. Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets were relocated. Corrected On-Site Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Observed flour/rice container not identified by common name. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizing solution concentration at 200ppm Sanitizing solution was replaced Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation encrusted food debris Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand wash sink with a lemon inside

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle used as scoop in the flour container Cup was removed Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temp 118F Water was changed Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed the poster to operator. Who printed it and posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top shelf of the kitchen area soiled with grease

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use. Cloth was removed Corrected On-Site

Basic - Stored food not covered. Observed in the walk in cooler marinara sauce not covered. Food temp 38F. Food was covered Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the kitchen area Sanitizing bucket was stored correctly Corrected On-Site Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the kitchen chlorine sanitizing concentration at 200 ppm

Basic - Bowl or other container with no handle used to dispense food. Observed a Plastic cup without handle used as scoop in the flour container of the hot kitchen and storage area. Repeat Violation

Basic - Ceiling tile missing. Observed ceiling tiles missing over the walk in cooler and the hot kitchen area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the return vent by the dishwashing area soiled

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored on the top shelf of the dishwashing area not inverted or protected.

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. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temperature 87F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the triple sink soiled with black debris.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed the sanitizing bucket stored on the kitchen floor

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwashing machine chlorine sanitizing concentration at 10 ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 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. Observed in the hot kitchen reach in drawer fish thawed in the ROP package

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the kitchen, dishwashing area hand wash sink. Paper towels were replenished Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water by the hot kitchen hand wash sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in the flour container a plastic bowl without handle used as scoop.

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. Observed in the hot kitchen reach in drawer fish thawed in the ROP package

Basic - Food not stored at least 6 inches off of the floor. Observed at the dry storage area plastic oil containers stored on the floor

Basic - Ice buildup in reach-in freezer . Observed ice buildup in the kitchen reach in cooler

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener blade soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Observed the hot water faucet of the hot kitchen hand wash sink not opersting. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pans at the dry storage area not inverted.

Basic - Time/temperature control for safety food thawed in an improper manner Observed at the kitchen ground beef being thawed at room temperature. Operator moved the ground beef to thawed under running water. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwashing machine chlorine sanitizing concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected Warning - From follow-up inspection 2021-08-27: Observed the dishwashing machine chlorine sanitizing concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 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. Observed four packages of fish thawed in the ROP package Warning - From follow-up inspection 2021-08-27: No need to create a stop sale

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the salad reach in cooler boiled egg (46°F - Cold Holding); less than two hours. Operator reduced the temperature of the unit to improve cooling. Warning - From follow-up inspection 2021-08-27: Observed at the salad reach in cooler boiled egg (50°F Cold Holding); tiramisu ( 48°F Cold Holding ); cut lettuce (49°F Cold Holding) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at the salad reach in cooler cut tomato (2:06. 48°F - Cooling); cut tomato (2:36. 48°F - Cooling) Operator reduce the temperature of the unit to improved cooling process. Warning - From follow-up inspection 2021-08-27: Observed at the salad reach in cooler : Cut tomato. (12:32. 49° cooling); cut tomato (12:49. 49°F Cooling) Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the kitchen hand wash sink no hot water. Allowed the water run for at least 3 minutes. Water temperature 90°F Warning - From follow-up inspection 2021-08-27: Observed at the kitchen hand wash sink no hot water. Allowed the water run for at least 3 minutes. Water temperature 87°F Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls without handle used as scoop in the rice and flour containers Warning - From follow-up inspection 2021-08-27: Observed plastic bowls without handle used as scoop in the rice and flour containers Time Extended

Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in the dry storage area Warning - From follow-up inspection 2021-08-27: Observed standing water in the dry storage area Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2021-08-27: Observed - Walk-in cooler/freezer shelves with rust that has pitted the surface. Time Extended