DIVINO RISTORANTE ITALIANO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oso bucco (45F - Cold Holding)in cooler #1 at cook line; as per operator food not prepared or portioned today; cooler door left open ; food out of temperature for approximately 30 minutes; moved to freezer to quick chill; Corrective Action Taken

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers over cooked lamb in freezer at the back ; stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 98 F Removed Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb connection has vacuum breaker installed, discussed with operator to install device.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. All shelves in walk in cooler soiled with accumulation of mold like substance and food debris, discussed with operator to clean and sanitize.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler walls soiled with mold like substance, discussed with operator to clean and sanitize.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On prep area a container with Cooked broccoli at 3:20pm (61F cooling) cooling since 20 minutes , at 3:50pm same temperature. At this current rate product will not cool to 41F within 6 hours. Operator uncovered and moved to reach in freezer Corrective Action Taken

High Priority - Raw animal food ( raw fish) stored above cut eggplant inside flip top cooler on cook line. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical( cleaner bottle) stored next to Wine on cook line. Operator removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Glass door reach in - employee food above guest food - operator inverted. Corrected On-Site

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 Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line back wall flip top cooler; open employee beverage container on shelf with dry pasta over flip top cooler. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line back wall flip top cooler; employee cell phone on shelf with dry pasta above flip top cooler. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At white upright reach in freezer; ice buildup around all shelving.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At sugar storage container; scoop handle laying in sugar. Operator removed. Corrected On-Site

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. At dish machine; chlorine sanitizer 0ppm. Operator changed sanitizer dispensing bucket and primed machine. Retested at chlorine 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At service station double door stainless low boy ; milk (46°F - Cold Holding); butter (46°F - Cold Holding). Operator stated being held less than 4 hours, moved items to glass door reach in cooler. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Brown hand paper towels with shredded cheese, cooked mushrooms and cut cherry tomatoes-operator removed towels. Corrected On-Site

High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Lasagna in reach in freezer. Reviewed and Emailed Special Processes Bulletin to operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sauté station make table - Raw shrimp over cooked chicken - raw shrimp moved to lower shelf. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in reach in freezer.

Basic - Cutting board has cut marks and is no longer cleanable. At sauté station and prep area - operator discarded. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open beverage from pantry cooler. Corrected On-Site

Basic - Stored food not covered. Wait station pepper flakes bowls not covered - operator covered. Corrected On-Site