Serafina

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee water container next to clean utensils at the pizza station. Employee moved it immediately. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engage in food preparation without wearing a beard guard ( pizza station). Employee put on the beard guard. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Employee engage in food preparation without wearing a hat at the pizza station. Employee put on the hair net. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Observed at the front bar. Employee corrected it immediately. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the pizza station. Manager removed it immediately. **Corrected On-Site**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at the front bar floor. Employee moved it from the floor. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed veggie confit prepared from today at 10am, still at 88 F at 2 pm inside reach in cooler that was not working.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking water from open container , and continued touching food and utensils without washing hands. Employee was coached and washed his hands. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed veggie confit prepared from today at 10am, still at 88 F at 2 pm inside reach in cooler that was not working.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza station: mozzarella cheese (50F - Cold Holding); prosciutto (54F - Cold Holding); eggplant rolletini (52F - Cold Holding); mortadella (54F - Cold Holding)at pizza station RIC . Also potato fingers (48F - Cold Holding); rissotto (49F - Cold Holding) at the cook line. As per manager, all those items were there for less than 4 hours. Employee placed ice underneath. **Corrective Action Taken**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed mussel and clam tags not organized in chronological order. **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed mussel and clam tags without date on them. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Observed bar spoon inside the hand sink. Employee removed and washed it immediately. **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per manager, Caesar salad dressing is prepared using non pasteurized egg yolks , and this item is not marked on the menu as undercooked or raw. Also the homemade tiramisu.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed height temp dishwasher machine not reaching the right temp for sanitizing cycle after being tested 3 times.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed dish machine is not reaching 120 min temperature at the wash cycle.