LITTLE ITALY ITALIAN RESTAURANT

High Priority - Employee used hand held vaping device then handled clean equipment, clean utensils and touched unwrapped single-service items without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened package of raw bacon stored over fully cooked sausage. Operator moved cooked sausage above raw bacon. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; opened package of raw comminuted beef stored over raw seafood. Operator moved raw seafood above raw comminuted beef. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled chemical spray bottle. Corrected On-Site

High Priority - Non-food grade trash bags used in direct contact with food (pizza dough). Operator removed from trash bag. Corrected On-Site

High Priority - Time/temperature control for safety food (cheese pizza) identified in the written procedure as a food held using time as a public health control has no time marking. Operator states held less than 1 hour, applied time mark. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle spray bottle of chemical then began handling several clean pans of food in make table; no hand wash. Advised operator to wash hands.

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. Reach in freezer: cooked sausage cooked and frozen 2 days prior not date marked. Advised operator to date mark.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At make table: several pans of house made marinara cooked 2 days prior not date marked. Advised operator to date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of fabuloso and degreaser unlabeled. Advised operator to label.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection Expiration date December 1, 2025 Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in Freezer; Raw Fish (Tilapia) stored above potato fries. Operator fixed 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. Emailed poster

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

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2023-11-28: Scheduled for test. Time Extended

High Priority - Observed: 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….ham 50°, ham 48°, cheese 49° , cut lettuce 51°, cut tomatoes 49° in glass door reach in cooler being held more than four hours. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…. ham 50°, ham 48°, cheese 49° , cut lettuce 51°, cut tomatoes 49° in glass door reach in cooler being held more than four hours. Stop sale issue . Operator discarded food. Corrective Action Taken Repeat Violation Priority: High Priority

Basic - Observed: Soda gun soiled . Operator cleaned Corrected On-Site Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs top of the dressings at reach in cooler. Operator properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ham 51°, cheese 47°, cut lettuce 57° in glass door reach in cooler being held less than four hours. Operator moved food another acceptable cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored....stored on the prep table at kitchen , degreaser spray bottle directly top of the soda can . Operator properly stored Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled build up in can opener blade .

Basic - Floors not maintained smooth and durable...throughout kitchen

Basic - No container installed for catching grease from hood drip tray.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed in the kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in the cook line hand wash sink. Operator turn on water. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between prep table. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hood solid with grease.