Ippolito's

Observed soiled black residue on bar nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: Advised PIC to routinely clean food-contact surfaces.

Observed employee items stored in coolers. CA: Advised PIC to designate area for employee items. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination

Observed food items cold holding above 41F in walk-in coolers throughout main kitchen area. (Raw steak 47, raw shrimp 46, raw chicken 46F, mozzarella cheese 44, cooked pasta 44 Ambient 53F). f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC placed food items on ice and in other working cold holding units.

PIC was not able to provide CFSM certificate. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. CA: Advised PIC to obtain CFSM certificate for facility.

Observed black soiled residue inside of ice machine in main kitchen. Observed soiled black residue on bar nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: Advised PIC to routinely clean food-contact surfaces.

Observed soiled residue on dough maker near pizza station in main kitchen. Observed soiled reach-in cooler shelves throughout main kitchen area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA: Advised PIC to frequently clean all non-food contact surfaces.

Observed microwaves in disrepair. Good Repair. All physical facilities shall be maintained in good repair. CA: Advised PIC to replace microwaves.

Observed expired Food Safety Manager Certificate (expired 2020). CA: Advised PIC to renew certificate. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed a build-up of mold-like debris on drink nozzles in server preparation area. CA: Advised PIC to routinely clean nozzles it sight and touch. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.