Antica Ristorante

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.

Current letter grade or grade pending card not posted

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. garbage receptacle and cover not cleaned after emptying and prior to reuse. garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.

Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained. culinary sink or other acceptable method not provided for washing food.

Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.

Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.

Food contact surface improperly constructed or located. unacceptable material used.

Filth flies or food/refuse/sewage-associated (frsa) flies present in facility’s food and/or non-food areas. filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. food/refuse/sewage-associated flies include fruit flies, drain flies and phorid flies.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Facility not vermin proof. harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.