Davio's

Inspector notes: The person in charge was not able to gie the correct minimum hot holding temperature name the five reportable symptoms and the six reportable illnesses. Provide a person in charge who is knowlegable about food safety illness policy and sanitization. The health inspector will send informational documents for staff to review prior to the reinspection.

Inspector notes: At the warewashing area observed the floors covered in cardboard boxes; stop this practice remove the cardboard; nonfood contact surfaces should be cleanable durable nonporous.

Inspector notes: The warewashing machine at the bar is a chemical warewashing machine but the establishment does not have the correct test kit for the sanitizer in use which is chlorine; provide a proper test kit for the sanitizer used at the warewashing machine.

Inspector notes: Observed an employee handling clean and sanitized food utensils by touching the food contact surfaces with their bare hands; retrain staff to wash their hands and wear single-use gloves when handling utensils by their food contact surfaces.

Inspector notes: At the cook line observed cooked chicken tenders and egg rolls stored at ambient without any active hot holding at 75F. After a discussion with the food handlers and the PIC it was indicated that cooked foods had always been stored this way without any active hot holding due to the salamander or hot holding device they are stored in and on top of not working. As the foods had been cooked per the PIC within the last 15 minutes staff were able to move the foods into active cold holding. Store hot TCS at or above 135F or properly cool and hold at 41F and below.

Inspector notes: The basin and the wall around the hand sink next to the warewashing area in the main kitchen are heavily soiled; clean and sanitize the area of soils. The cualking around the ice bin next to the espresso area have black mold-like growth; clean and sanitize the caulking or remove and recaulk.

Inspector notes: At the hand sink next to the espresso machine observed dumped ice and food in the basin of the hand sink; retrain staff to only use hand sinks for hand washing.

Inspector notes: In the walk in refrigerator observed raw shell eggs stored directly on top of ready-to-eat fruits; retrain staff on proper storage hierarchy with raw proteins being stored below RTE foods and by their final cooking temperatures with raw chicken being below everything else. After the observation the person in charge rearranged the walk in refrigerator so raw proteins were stored below the RTE foods.