Josephs Italian Kitchen

Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment is not to use bar dishwasher until it is able to reach the proper sanitizing temperature. PIC called for service at the time of inspection.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar. Establishment is to obtain thermo labels or similar internal temperature indicating device. Per PIC, thermo labels have been ordered.

Inspector notes: The door to the outside, located in the main entrance, 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: The non-food contact surfaces of the walk-in fans, walk-in cooler shelves, have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.

Inspector notes: Ceiling tiles in the kitchen area, and ceiling in storage area in is in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: The wall by the fryolator, hood vent, and floor in storage area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.