DEL PESTO

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outdoors and without washing hands employee began to handle clean and sanitized utensils, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face multiple times and without washing hands employee handled tray of bread knots, discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shrimp and raw shell eggs stored above cooked vegetables, discussed with operator who corrected storage of products. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment clam tags not marked with date last served, discussed with operator clam tag requirements.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in freezer fresh clams with no tag, discussed with operator who removed tag from clip board to place with clams. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked pasta (81F - Cooling) at 1:45 since 1:30 to 80F at 2:10, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler door gaskets soiled discussed with operator to clean and sanitize. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At cook line multiple sauce and oils stored in unlabeled bottles, discussed with operator to label all bottles.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees walked in and started to touch clean utensils and work with food without washing hands first; educated ; employees washed hands Corrected On-Site

Intermediate - Handwash sink at cook line used for purposes other than handwashing- food container stored inside; removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Provided Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime - gaskets at all reach in coolers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line

High Priority - Employee washed hands with no soap after touching soiled wet towel and dumping chlorine solution and started to cut onions to be used in sauces Educated Employee washed hands properly Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw veal over pasta and peas - not commercially packaged in reach in freezer at cook line Stored properly Corrected On-Site

Intermediate - Handwash sink at cook line used for purposes other than handwashing- to store sanitizer bucket inside Removed Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line; Provided Corrected On-Site

Basic - Food stored on floor- Onions and stock inside walk-in cooler Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg wash over cooked chicken in reach in cooler at cook line; stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veal (55F - Cold Holding) on the prep table; food thawed out at room temperature; food out of temperature for approximately 30 minutes; food moved to walk-in cooler; Corrective Action Taken

Basic - Bowl used to dispense salt and sugar at cook line; 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. Dishwasher (Chlorine 0ppm) unable to fix Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored above raw clams not commercially packaged in reach in freezer at cook line; Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked chicken raw. Raw steak over cooked shrimp in second cooler at cook line Stored properly Corrected On-Site

Intermediate - Clams tag removed from original container prior to container being emptied.

Intermediate - Clams tags not marked with last date served. Educated operator Repeat Violation

Basic - Clams removed from original container for long-term storage.

Basic - Stored food not covered- meatballs in walk-in cooler Food covered 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. Tested at 0ppm Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw fresh egg yolks over cooked chicken in lowboy cooler. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen, behind front counter

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over breaker panel in kitchen

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

Basic - Food stored on floor. Jug of oil on floor in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Fallen down

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled under make table in kitchen

High Priority - - From initial inspection : 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. After 3 attempts Dishwasher (Chlorine 50ppm) - operator contacted technician. Operator set up 3 compartment sink with chlorine 50ppm. Corrective Action Taken - From follow-up inspection 2022-09-23: Three compartment sink chlorine tested at 50ppm. Technician contacted. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over chicken stock/reach in cooler/kitchen/corrective action taken/operator stored raw eggs properly. Corrected On-Site

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, meatballs, pasta/prepared over 24 hours before/walk in cooler.

Basic - Single-service articles improperly stored. Pizza boxes on floor/frontline/corrective action taken/operator stored pizza boxes properly. 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. Dishmachine sanitizing at 0/ppm chlorine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil at 64 degrees/cookline/stored within 2 hours/corrective action taken/operator stored Garlic and oil back in cooler. Corrective Action Taken

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

Basic - Food stored on floor. Oil container/cookline/corrective action taken/operator stored oil container back on shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.cookline/corrective action taken/operator stored knife in proper area. Corrected On-Site