Four Brothers Italian Kitchen

Basic - Food stored on floor. House made Tomato sauces stored on floor of walk in cooler Advised operator to remove from floor

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had their hands on their hips then touched tray of pizza slices and garlic knots; no handwash Employee washed hands **Corrected On-Site**

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with cooked egg plants Operator removed paper towels **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door Reach in cooler by cook line: raw chicken stored over raw calamari Operator stored properly **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: meat sauce (104F - Hot Holding) as per chef stored on stove with flame off since 2 hours ago Operator reheated product to 170F **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at triple sink Chef used handwash station to wash hands **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lowboy cooler at pizza station: made in house tomato sauce (49F at 2:30pm / 48F at 2:47pm - Cooling) as per operator cooling since 11:00am At the current rate of cooling, the product will not cool down to 41F within a total of 4 hours Operator moved product to reach in freezer **Corrective Action Taken**