MACELLO RISTORANTE

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: FOUND SHELL FISH( CLAMS AND MUSSELS) IN METAL CONTAINERS IN COLD HOLDING UNIT IN MAIN FOOD PREP AREA OUT OF ORIGINAL PACKAGING AND WITHOUT TAGS. ALL SHELLFISH MUST BE KEPT IN ORIGINAL CONTAINERS WITH TAGS ATTACHED UNTIL SOLD. CRITICAL VIOLATION 7-38-005(B)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN GREASE AND FOOD BUILD-UP FROM COOKING EQUIPMENT ON COOK LINE IN MAIN FOOD PREP AREA, AND THE EXTERIOR SURFACES ON THE BACK SIDE OF THE DISH MACHINE(INCLUDING ALL ATTACHED PIPES)CLOSE TO THE WALL, AND DUST BUILD-UP ON COILS AND FAN GAURDS INSIDE WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS WHERE DIRT, GREASE AND DEBRIS ARE PRESENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND REPAIR WALL AND WALL COVE BEHIND DISH MACHINE IN REAR DISH WASHING AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES, REGARDLESS OF TITLE, THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE DISPENSING UTENSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS WITH LIDS TO PREVENT CONTAMINATION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS HELD FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT IN REAR FOOD PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS THROUGHOUT REAR DISH WASHING AND ALL FOOD PREP AREAS(FOOD DEBRIS, GREASE BUILD-UP PRESENT). ALSO INSTRUCTED TO KEEP ALL FLOORS DRY, PUDDLES OF WATER NOTICED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS IN REAR SECTIONS OF OPERATION, AND SEAL LARGE OPENINGS IN BRICK WALLS IN DINING AREA WHERE PRESENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE ALL ARTICLES IN SECOND FLOOR STORAGE AREA 6 INCHES OFF THE FLOOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: FOUND MUSSELS AND CLAMS STORED IN WALK-IN COOLER WITHOUT ORIGINAL PACKAGING AND TAGS. ALL SHELLFISH MUST BE KEPT IN THE CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED, UNTIL SOLD. 6 LB VALUED AT $23 DOLLARS DISCARDED. CRITICA.L VIOLATION 7-38-005(B2)

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED DISPLAY CASE IN FRONT FOOD PREP AREA FOUND WITH AN INTERNAL AIR TEMPERATURE OF 46F, AND REFRIGERATED PREP COOLER IN REAR FOOD PREP AREA FOUND WITH AN INTERNAL AIR TEMPERATURE OF 45.6F(MASSIVE ICE BUILD-UP FOUND INSIDE THIS UNIT). INSTRUCTED TO HAVE BOTH UNITS SERVICED AND TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: CURED BEEF-47.7F, CURED HAM-48.2F, CURED TURKEY-47.7F, SAUSAGE-47.6F, MEAT SAUCE FOR PASTA -46.6F, INSTRUCTED TO DISCARD ALL POTENTIALLY HAZARDOUS FOODS (29 LB VALUED AT $270)FOUND AT IMPROPER TEMPERATURES, THESE PRODUCTS MUST BE STORED AT 40 DEGREES OR BELOW UNTIL SOLD. CRITICAL VIOLATION 7-38-005(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH MACHINE NOT SANITIZING IN FINAL RINSE CYCLE, NO RESIDUAL FOUND ON EQUIPMENT AFTER CYCLE COMPLETED. INSTRUCTED TO DISCONTINUE USE OF MACHINE UNTIL IT HAS BEEN REPAIRED(CAN MANUALLY WASH, RINSE AND SANITIZE ALL MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK). CRITICAL VIOLATION 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS HELD FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT IN REAR FOOD PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS THROUGHOUT REAR DISH WASHING AND ALL FOOD PREP AREAS(FOOD DEBRIS, GREASE BUILD-UP PRESENT). ALSO INSTRUCTED TO KEEP ALL FLOORS DRY, PUDDLES OF WATER NOTICED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS IN REAR SECTIONS OF OPERATION, AND SEAL LARGE OPENINGS IN BRICK WALLS 9N DINING AREA WHERE PRESENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE ALL ARTICLES IN SECOND FLOOR STORAGE AREA 6 INCHES OFF THE FLOOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE DISH MACHINE NOT PROPERLY SANITIZING MULTI-USE ITEMS DURING THE FINAL RINSE CYCLE. NO SANITIZING SOLUTION REGISTERING AT THE LOW TEMPERATURE GLASSWARE DISH MACHINE. MUST REPAIR TO ALLOW FOR THE PROPER SANITIZING OF MULTI-USE ITEMS. CRITICAL CITATION ISSUED 7-38-030

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A CLEAR SEPARATION (BARRIER)ALONG BOTH SIDES OF THE PIZZA PREP STATION. MUST SEAL SMALL OPENING ALONG THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE ICE BIN COVERS FOR CONSUMABLE ICE BINS BEHIND THE BAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL AN ADDITIONAL HAND SINK THAT IS READILY ACCESSIBLE TO THE PIZZA PREP STATION. MUST REPAIR HEAVY LEAK AT THE THREE COMPARTMENT SINK FAUCET.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST BETTER ORGANIZE CLUTTER IN 2ND FLOOR STORAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.MUST REMOVE CLUTTER FROM INTERIOR OF THE 1 COMPARTMENT SINK BEHIND THE BAR TO ALLOW FOR PROPER INSPECTION. MUST REMOVE DIRTY GLASS RACK BEING STORED IN FRONT OF THE MOP SINK TO ALLOW FOR INSPECTION.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROVIDE SANITARY CONTAINERS TO STORE ICE DISPENSING UTENSILS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT RUNNING WATER ON PREMISES WHICH IS REQUIRED BY CITY CODE. CRITICAL CITATION ISSUED #7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND ICE TWO BINS WITHOUT LID BEHIND BAR. MUST PROVIDE COVERS FOR ICE BINS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED WALL BEHIND DISHWASHER IN POOR REPAIR. MUST REPAIR COVING ALONG WALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED DUST BUILD UP ON VENT COVERS IN BOTH TOILET ROOMS. MUST CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: NOTED EMPLOYEE'S (COOKS) NOT WEARING HAIR RESTRAINTS. MUST PROVIDE AND WEAR AT ALL TIMES WHILE PREPARING AND COOKING FOOD.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED ICE SCOOP IN ICE BIN. MUST PROPERLY STORE ICE SCOOP IN A HOLDER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GRILL AT KITCHEN TO REMOVE FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOOR DRAINS AT BAR AND AT REAR KITCHEN AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST ADJUST HOT AND COLD WATER FAUCET HANDLES AT LADIE'S AND MEN'S BATHROOMS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE REAR KITCHEN SHELVES ARE COVERED WITH CARD BOARD, REMOVE UNSANITARY CARD BOARD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS UNDER THE PIZZA PREPARATION AREA COOLER HAVE FOOD DEBRIS WHICH NEEDS TO BE CLEANED, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: THE COOK IS NOT WEARING ANY HAIR RESRAINT WHILE PERPARING FOOD. All employees shall be required to use effective hair restraints to confine hair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE BASEBOARD AT THE SIDE KITCHEN DOOR HAS A GAP THAT NEEDS TO BE SEALED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE SOOTY BUILDUP OFF OF THE WOOD BURNING PIZZA OVEN OPENING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THERE IS A SMALL LEAK UNDER THE 1 COMPARTMENT SINK, REPAIR THE LEAK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize the can opener and knife holder.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Wash, rinse and sanitize the ice machine to remove buildup on the interior lip.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Install a dipping well for gelato service. Repair the laerking 3-compartment sink faucet.