SAL'S ITALIAN RISTORANTE

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....chlorine 00 ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above prosciutto in reach in drawer at kitchen. Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 54° in server reach in cooler.... Brown sauce 60°, white sauce 56°, chicken stock 47° , baby clams 47° in flip top reach in cooler at kitchen, per manager food being held less than four hours. Time marked on food . Corrective Action Taken Repeat Violation Admin Complaint

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...pizza at pizza station being held less than four hours. Employee time marked Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at coffee station.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....Chlorine test kit. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at coffee station, dishwashing station. Employee provided Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above grilled vegetables, cooked chicken in reach in drawer . Employee properly stored food. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 57°, eggplant 46°, breaded raw chicken 47°, mozzarella cheese 48°, sliced cheese 50°, artichoke 48°, roasted pepper 48° , cooked chicken wings 50° in flip top reach in cooler across from burner at kitchen. Only chicken wings being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 57°, eggplant 46°, breaded raw chicken 47°, mozzarella cheese 48°, sliced cheese 50°, artichoke 48°, roasted pepper 48° , cooked chicken wings 50° in flip top reach in cooler across from burner at kitchen. Only chicken wings being held more than four hours. Stop sale issue. Employee discarded food . Other food moved to another acceptable cooler.Corrective Action Taken* Corrective Action Taken

Intermediate - No chemical CHLORINE test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station . Employee moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...oil spray bottle. Employee labeled. Corrected On-Site Repeat Violation