Spinato's

Inspector notes: Observed employee rinse soiled dishes, dry hands with a paper towel, and begin putting away sanitized dishes without washing hands in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC) and employee. Hands must be washed at any time contamination occurs and when changing tasks. 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. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed handsink near pizza oven supply water from cold valve and hot valve independently at 130*F. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Repair handsink to supply hot water between 100*F and 120*F prior to re-inspection

Inspector notes: Observed drawer cold unit at pasta station with an ambient air temperature of 41.9*F with TCS food cold holding between 45*F-49*F. PIC relocated all TCS foods to walk-in at time of inspection. PIC stated unit will not be used to hold TCS foods until repairs can be made. Establishment observed to have adequate refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed au jus with an internal temperature of 120*F in a steam table. The person in charge indicated it was reheated at 11 am (~3 hours before inspection). Employee informed person in charge and inspector that the unit was leaking; no water observed in steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. The broken steam table was removed and replaced at time of inspection