Provino's Italian Restaurant

Observed dish machine not dispensing chlorine due to chemical being very low. Chlorine must dispense at 50 ppm. COS by replacing chemicals and priming dish machine. Chlorine then dispensed at 50 ppm.

Observed pink and black mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Epoxy flooring throughout kitchen area is in disrepair. Floors must be replaced with a more durable material; epoxy flooring is approved but not durable. List of other approved flooring was provided during a previous inspection.

Epoxy flooring throughout kitchen area is in disrepair. Floors must be replaced with a more durable material; epoxy flooring is approved but not durable. List of other approved flooring was provided during last inspection.

Observed sausage not cooled to 70F within 2 hours of reaching 135F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by reheating to restart cooling process.

Observed no time documentation on various pastas, chicken stock, egg wash, alfredo sauce, rosatella sauce, and marinara utilizing time as a public health control (TPHC). There is also no written procedure in place although one was provided by Health Authority on previous inspection. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by reheating hot items so that initial temp can be 135F. Cold items were moved to walk-in to cool back down and new products brought out. Time was placed on all items.

Observed soap/water mixture being used to clean dining tables with no proper rinse step. Employees are only spraying Sink & Surface sanitizer on table afterwards and sanitizer being used was at 0 ppm. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

Corrective action: if soap is going to be used, there must be a rinse step with water prior to sanitizing. Sanitizer must also be in appropriate range.

Observed sausage cooling in large, deep pans and stored in walk-in covered. Sausage was made around 1:30PM and was 72F in center at 4:20PM Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods.

COS by reheating to restart cooling process.

Observed employees with beards longer than 1/2 inch preparing food without wearing a beard guard. The requirement of beard guards was noted on previous inspection. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on beard net.

Epoxy flooring throughout kitchen area is in disrepair. Floors must be replaced with a more durable material; epoxy flooring is approved but not durable. List of other approved flooring will be provided.

Observed employee preparing salads with bare hands. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS by discarding. Must wear gloves.

Observed mold build-up along internal portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increasing cleaning frequency to a rate that precludes mold accumulations. This is the 3rd consecutive violation of mold in ice machine.

Observed employees using soap/water mixture to clean dining room tables. Tables are not rinsed with water or sanitized afterwards. Table tops must be sanitized.

Observed sanitizer in 3-compartment sink and in sanitizer buckets at 0 ppm (quat). Must be 150-400 ppm. COS by remaking at proper concentration.

Observed fettuccini, penne, and sausage cooling in large, deep pans and stored in walk-in covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods.

COS by separating and moving to freezer.

Observed employee with beard significantly longer than 1/2 inch preparing food without wearing a beard guard. The requirement of beard guards was noted on previous inspection. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on beard net.

Epoxy flooring throughout kitchen area is in disrepair. Floors must be replaced with a more durable material; epoxy flooring is approved but not durable. List of other approved flooring will be provided.

Observed build up of mold inside the ice machine. Must thoroughly clean and sanitize the ice machine by the end of the day.

Floors in kitchen are badly in need of replacement. Many holes through the kitchen with exposed concrete.

Observed personal items such as phone and food/ water stored along on the food preparation table next to plates. COS by moving to designated area.