EATALIANO PANINI BAR

High Priority - Non-food grade paper used as liner for cut lettuce container in prep area. Operator removed paper. Corrected On-Site

Intermediate - No chemical chlorine test kit provided when using sanitizer warewashing machine or wiping cloths.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 112F. Operator discarded. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in bucket. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel as liner for sliced sausage at pizza cooler. Employee removed paper towel. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef over fully cooked meatballs not in commercial packaging at tall reach in freezer in kitchen. Employee stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. lasagna (46F - Cold Holding) ; butter (48F - cold holding) Observed at tall reach in cooler by pizza oven. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (46F - Cold Holding) ; butter (48F - cold holding) Observed at tall reach in cooler by pizza oven. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Employee removed to clean and sanitize. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bucket with cleaning rag observed in hand wash sink by front counter. Corrected On-Site Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine sanitizer at dish machine and sanitizer buckets.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometers in ice water: Inspector: 32F Operator: 20F

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked Stuffed artichokes made 12/7 not labeled at clear glass reach in cooler in kitchen. Employee dated properly. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Lasagna, eggplant Parmesan and manicotti no address on packaging. Educated operator on minimum labeling requirements. Repeat Violation

Basic - Plumbing system improperly installed or repaired. Overflow tube from espresso machine discharging into hand wash sink. Advised operator to remove discharge hose from hand wash sink. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels separating layers of cooked chicken at low boy cooler on cook line. Operator removed paper towels. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw veal not in commercial packaging over cake at stainless reach in freezer. Raw shell eggs over produce stainless reach in freezer by cook line. Operator stored properly. 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. Not available at time of inspection. Bodily fluids procedure sent to operator.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink by front counter. Overflow tube from espresso machine draining into handwashing sink by front counter.Corrected On-Site Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure sent to operator.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer in ice water. Inspector 32F Operator 20F

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled at triple sink. Advised operator to label all chemicals.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink chlorine sanitizer 50ppm. Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Lasagna at self service case in lobby missing location made information. Operator placed location stickers on product. Corrected On-Site

Basic - Plumbing system improperly installed or repaired. Overflow tube from espresso machine draining into handwashing sink by front counter.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta (49°F - Cooling) over night in stand up reach in cooler in kitchen. In a covered container at the bottom of cooler. Cold air circulation could be obstructed. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta (49°F - Cooling) over night in stand up reach in cooler in kitchen. In a covered container at the bottom of cooler. Cold air circulation could be obstructed.

Intermediate - Handwash sink not accessible for employee use at all time, dishes stored in sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

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. Snapper 35°F removed from freezer last night. Stored on cook line vacuum package not removed. Cook removed package. Corrected On-Site

Basic - Ice scoop handle in contact with ice at front counter. Operator removed scoop. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked breaded chicken . Operator removed. Corrected On-Site

High Priority - Pasta prepared inside cheese wheel for customer consumption. Cheese wheel used for multiple meals and can not be cleaned and sanitized. Surface not smooth easily cleanable and food debris will be left inside. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pasta prepared inside cheese wheel for customer consumption. Cheese wheel used for multiple meals and can not be cleaned and sanitized. Surface not smooth easily cleanable and food debris will be left inside.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Panini prep: 48°F-55°F mozzarella, for less than one hour. Stored on top of container in flip top cooler. Operator placed inside cooler. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Operator removed. Corrected On-Site

High Priority - Nonfood-grade cloth towels used in direct contact with parmigiana cheese wheel Operator removed cloth and covered food with deli paper Corrected On-Site

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 by slice at front counter; as per operator food out on time since 11:00; Operator time marked food; Corrected On-Site

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

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. Red snapper no longer frozen in ROP package in reach in cooler at cook line Operator removed from package Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container- lined between cooked eggplant Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed vegetables at reach in cooler at pizza station Operator stored 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. 0ppm chlorine. Corrected to 50ppm chlorine. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine. Corrected to 100ppm chlorine. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kitchen - cooked eggplant prepared 36 hours ago not date marked. Food date marked. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Stove counter - Beef thawed at room temperature. Beef moved to running water. Corrected On-Site