La Torretta 2 Ristorante & Piz

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - observed raw salmon (not commercially packaged)over desserts. Employee stored correctly. **Corrected On-Site** - From follow-up inspection 2025-07-31: Observed at walk in freezer - observed raw salmon (not commercially packaged) over cooked clams (not commercially packaged). Employee stored correctly. **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw veal stored directly over raw shrimp. Employee stored correctly. **Corrected On-Site** - From follow-up inspection 2025-07-31: Observed at walk in cooler - raw veal stored directly over raw shrimp. Employee stored correctly. **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on expo counter - cooked noodles (59F - Cold Holding) as per operator item held out of temperature for 2 hours. Items not portioned not portioned or prepared today. Operator place item in ice bath. **Corrective Action Taken** - From follow-up inspection 2025-07-31: Observed at flip top cooler -sliced mozzarella (47F - Cold Holding) as per employee item not portioned or prepared today. Item held out temperature appropriately 1 hour. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at expo counter - garlic oil (62F - Hot Holding); as per operator item not portioned or prepared today. Item held out of temperature for approximately 2 hours. operator stored item in cooler. Operator placed item under time control. Observed on top of oven - grilled chicken (94F - Hot Holding) as per employee item held for approximately 30 minutes, employee placed item in steam table. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-31: Observed at steam table - cooked ziti pasta (94F - Hot Holding) as per employee item held out of temperature for approximately 45 minutes. **Admin Complaint**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tiles missing at cook line. - From follow-up inspection 2025-07-31: Same **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dishwasher area. - From follow-up inspection 2025-07-31: Same **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Observed container of salmon stored directly on the floor at walk in cooler. **Repeat Violation** - From follow-up inspection 2025-07-31: Same **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line - From follow-up inspection 2025-07-31: Same **Time Extended**

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Toilet Rooms Maintained

Certified Food Manager Identification

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Food Contact Surfaces Clean and Sanitized

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Employee Health Policies Present

Hands Clean and Properly Washed

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walking in cooler- raw chicken over raw shrimps, Employee placed chicken on bottom shelf. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several containers of cooked pasta, made yesterday and the day before , not date label, employee placed date labels. **Corrected On-Site**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pizza boxes on floor under cashier register, employee removed. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. All floor drains inside kitchen area, build up of food debris .

Basic - No handwashing sign provided at a hand sink used by food employees. In rear kitchen, next to coffee station, sign emailed. -cook line sink, in front of salad station **Corrected On-Site** **Repeat Violation**

Basic - Single-service articles improperly stored. In rear kitchen, next to coffee station, spoons, forks not inverted,employee removed to be wash and store properly **Corrective Action Taken**