ANTONETA'S ITALIAN RESTAURANT

15C: .05(7)(a)2,3Buildup of excess grime and grease on pipe work and on fire suppression system at the right side of vent hood. Ensure surfaces mentioned are deep cleaned by 11/26/2025. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17A: .06(5)(h)Woman's restroom missing covered receptacle. Ensure receptacle is covered by 11/26/2025. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

2-2B: .03(5)(j)1&2Unapproved employee drink stored on on shelf above prep top cooler. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC (Person in charge) discarded unapproved drink.

2-2D: .06(2)(o)Observed employee using handwashing sink for preparing sanitizer solution. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (Person in Charge) relocated sanitizer bucket to prepare solution in 3 compartment sink.

17D: .07(3)(h)Employee phone stored above food prep surface. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: PIC relocated phone to designated employee area.

6-1B: .04(6)(f)Sauces holding at below 135F Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Sauces reheated

6-1C: .04(6)(d)Suces cooling since yesterday above 41F Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Sauces discarded