Oregano's Pizza Bistro

Inspector notes: Observed between use utensils not properly stored, knives stored wedged between equipment and tongs on wiping cloth with food debris

Inspector notes: Observed employee on the cookline garnish parmesan cheese onto two ready to eat plates of pasta at the time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection

Inspector notes: Observed scoops for cheeses, cilantro, and other toppings in the cookline prep tables with the handles touching the food items. Also observed ice scoop, used to service ice for consumption, stored with the food contact surface in direct contact with mixer bottle next to the ice bin. Discussed food contact surfaces of utensils should not contact other unsanitized surfaces, only contact food, or be stored to protect from contamination. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed build up of dark organic matter in the ice machine in the kitchen and on the soda gun at the bar at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter

Inspector notes: On cook line, two employees washed hands, one employee donned apron, pulled up pants, then handled scoop for ready to eat food and another employee touched pants and face then handled in use food containers without a proper handwash after contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: In counter hot holding unit, marinara sauce with internal temperatures of 75*F-90*F. Per manager, marinara sauce was placed in hot holding unit about 2.45 hours and was ready for service. Marinara sauce was discarded. See embargo form. Discussed reheating of TCS (time/ temperature control for food safety) foods within 2 hours and maintaining TCS foods at a hot holding temperature of 135*F or higher at all times

Inspector notes: At in use warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, then wash hands to continue with task of handling clean dishes. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks