Cafe Itri

Inspector notes: A bag of flour was observed with gnaw holes. Flour was disposed of. Bags or boxes of food to be placed in bins/containers.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was broken down. Guidance document provided.

Inspector notes: The non-food contact surfaces of the shelving of the dry storage and on the wood beam behind the dry storage area have an accumulation of rodent droppings. Area to be cleaned.

Inspector notes: Mashed potatoes, broccoli rabe, eggplant and chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Proper cooling procedures reviewed with person in charge at time of inspection. Person in charge voluntarily disposed of food at the time of inspection.

Inspector notes: Mussels were observed stored in stagnant water overnight per PIC. Shellfish must be stored in a manner to allow any fluids/ice to drain. PIC voluntarily disposed of shellfish at the time of inspection.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings throughout the establishment. Establishment must obtain Full Evaluation and Action Plan from pest control (including frequency of treatment, types of bait, traps, initial kill numbers, structural findings, and technician assessment, target date of elimination) report to be sent to inspector. All recommendations and findings from pest control must be followed/corrected. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.

Inspector notes: 2 rodent carcasses were observed on traps in the mechanical closet. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspector notes: The dumpster outside is located on grass/dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.

Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Various items were observed held at 49-53 degrees Fahrenheit in the prep unit. Ambient temperature of the prep unit was observed at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, foods were kept in the unit overnight. Person in charge voluntarily disposed of food at the time of inspection.

Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination in the prep unit (chicken over seafood). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.

Inspector notes: Molluscan Shellfish (mussels) located in (prep unit) did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Proper procedures for holding shellfish reviewed with person in charge.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was broken down and moved to the warewashing area.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked (steak).

Inspector notes: The prep unit at the end of the cookline was not in good repair (maintaining ambient temperature of 50 degrees Fahrenheit). The unit is to not be used until it can be repaired/serviced/replaced.

Inspector notes: The shelving in the basement area has an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.