Salumeria 104

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach near entrance of kitchen. Manager killed and discarded from premises. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Basic - Food stored on floor. Observed Cases of frozen shrimp stored on floor of walk in freezer. Manager removed and stored properly. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelets on.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen lamb in bucket of water located in prep sink. Manager turned water on frozen lamb to thaw. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing employee hand washing signs in kitchen. Inspector will provide copy of Hand Washing Signs. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door kitchen.

Basic - Drain cover(s) missing. Observed drain cover missing in mop sink. Manager placed drain cover on drain at mop sink. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying insects in bar area. Manager was able to kill 2 flying insects. **Corrective Action Taken**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment packaging raw meats using ROP without approved HACCP plan. Time extension from callback to 8-17-2024. Manager stated they have sent information to their home office to complete.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled on splash guard.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at entrance to kitchen not adequately secured. Manager properly secured tanks. **Corrected On-Site**

Basic - Dead roaches on premises. Observed 1 dead roach at entrance of kitchen. Manager removed and discarded from premises. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. **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 in drawer cooler on cook line Cooked Fettuccine (49F - Cold Holding); Cooked Fettuccine (48F-50F - Cold Holding). See stop sale Manager stated fettuccine was made the night before and placed in walking cooler and then placed in drawer cooler on cook line overnight. Drawer Cooler on cook line has an ambient temperature of 49F. Observed in bar cooler Milk (49F - Cold Holding); Heavy whipping cream (50F - Cold Holding); Blue cheese stuffed olives (47F - Cold Holding). See stop sale. Manager stated the items were left in cooler overnight. Cooler has glasses and bottles of wine stored in cooler, ambient temperature of bar cooler is 43F. **Warning** - From follow-up inspection 2024-04-19: Observed establishment not using unit at time of callback. Manager stated they will not leave TCS foods in cooler overnight. Cooler has an ambient temperature of 47F. Manager will not use cooler until unit lid has been repaired and is cooling properly. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw meats using ROP. No approved HACCP plan. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-19: Still the same at callback. **Time Extended**

Proper Eating, Tasting, Drinking, or Tobacco Use

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Non-Food Contact Surfaces Clean

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in front meat counter wiping off his hands on his apron and then handled cheeses without washing his hands. Reviewed with chef and employee

High Priority - Displayed food not properly protected from contamination. Uncovered drink garnishes stored on bar counter in customer's side. Bartender properly stored garnishes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravies (88-110F) stored on cook line. Chef stated gravies were made 30 minutes ago and placed on cook line to hold hot. Chef began reheating gravies. pork sauce (122F) in small steam well in expo station. Chef stated sauce was made about 30 minutes ago and placed in well to hot hold. Chef began reheating sauce. **Corrective Action Taken**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Oil mix with garlic on cook line not time marked. Cook stated he mixed oil with garlic approximately one hour ago. Cook time marked oil. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw meats using ROP. No approved HACCP plan. Reviewed with manager and provided email address.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test strips for the dishmachine

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with long beard not wearing a beard guard on cook line.

Basic - Equipment in poor repair. Pasta cooler has torn gasket. Cooler on cook line. **Repeat Violation**

Basic - Floor area(s) covered with standing water. Floor area covered with standing water in bar.

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Un tensile stored in warm standing water ( 88F) on cook line. Chef began reheating water. **Corrective Action Taken**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well not turned on in meat prep counter. Chef turn on dipperwell. **Corrected On-Site**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes, garlic and oil mix, and ricotta cheese held under time control on cook line not time marked. Chef stated food was taking out of the cooler less then two hours ago. He stated he forgot to time marked the food. After reviewing with chef he properly time marked the food. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (59F); raw shrimp (47F) in pasta cooler on cook line. Employee stated food was placed in cooler from walk in cooler approximately 2 hours ago. Food stacked to high. Manager placed ice bag over food. **Corrective Action Taken**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw pork stored over cooked pasta and liquid eggs in the walk in freezer. Not all products commercially packaged. Manager properly stored and separated food **Corrected On-Site**

High Priority - Non-food grade paper/paper towel used as liner for food container. No food grade towel used in direct contact with washed lettuce in walk in cooler. After reviewing with manger he removed towel from lettuce **Corrected On-Site**

High Priority - Employee with sore/cut/burn/wound on hand, finger or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee preparing food with burn on wrist no covered. After reviewing with employee he properly covered his burn Bartender with cut on finger missing second layer of impermeable protection. After reviewing with bartender he put on a glove. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender not wearing gloves while handling orange peel. Employee hands were cleaned and no cross contamination was observed. Manager not wearing gloves while handling chopped basil for meatballs on cook line. Managers Hans were cleaned and no cross contamination was observed. Reviewed policy with employee and manager.

High Priority - Displayed food not properly protected from contamination. Display prepped fruit stored not covered in bar counter in customer side. After reviewing with manager he moved fruit behind the bar. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan handout **Corrective Action Taken**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager did not provided proof of employee reporting agreement acknowledgement. Reviewed with manager and emailed him employee reporting agreement form. **Corrective Action Taken**

Basic - Equipment in poor repair. Pasta cooler has a torn gasket.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws stored on bar counter on costumer side. Employee moved straws behind the counter. **Corrected On-Site**