Eataliano Kitchen Pizza Bar

Inspector notes: Observed wiping cloths stored on the prep table not in-use with food debris while preparing food in the main kitchen. CA: Advised PIC cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC removed the wiping cloth during time of inspection

Inspector notes: Observed multiple foods cold holding at a temperature above 41F in the prep top coolers (see temperature log above). CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC took those foods and either discarded them or placed them in the walk in cooler to cool down properly.

Inspector notes: Observed chlorine sanitizer in mechanical dishware warewashing machine measuring at 0ppm at the bar. CA: Chlorine sanitizer in manual and mechanical warewashing machines must be between 50ppm- 100ppm or as stated on the label of the chlorine being used. COS: PIC switched the tubing so that the sanitizer is being used during the final rinse. PIC switched the tubing to the dishwasher so that the sanitizer and sanitizing tube were matching, now reading 100ppm.

Inspector notes: Observed containers of tomatoes in walk in cooler cooling with cling wrap tightly wrapped around, not allowing proper air flow for cooling. CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC loosened the cling wrap on the tomatoes.

Inspector notes: Observed food in prep top cooler 3 in the front food service of facility out of temp without documentation of time as public health control. The cook stated that the food is changed out every shift, which is every 4 hours. CA: (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: PIC stated that they will write procedures for the foods that are on time for public health control.

Inspector notes: Observed fresh garlic, butter, and oil mixture and heavy cream sitting out at room temperature. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded fresh garlic, oil, and butter mix, and heavy cream.

Inspector notes: Observed risotto at a final cooling temperature of 60F at 3:30 pm. PIC states that the risotto was cooked at 9 am the day of the inspection. CA: (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC discarded about 3 pounds of risotto.

Inspector notes: Observed employee fill up a container with water from the hand sink. CA: 2. A handwashing facility may not be used for purposes other than handwashing. COS: Advised employee to only use vegetable sink to fill up containers with water and that the hand sinks are for washing hands only. Employee used the vegetable sink to fill up container.

Inspector notes: Observed chlorine sanitizer in mechanical dishware warewashing machine measuring at 0ppm. CA: Chlorine sanitizer in manual and mechanical warewashing machines must be between 50ppm- 100ppm or as stated on the label of the chlorine being used. COS: PIC switched the tubing so that the sanitizer is being used during the final rinse. PIC switched the nearly empty bucket of sanitizer with a full bucket of sanitizer; now reading 100ppm.

Inspector notes: Observed multiple bags of risotto in a plastic container cooling on the counter and then in the walk in cooler during inspection tightly wrapped. CA: 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Risotto discarded

Inspector notes: Observed a pan filled with a variety of raw beef cuts thawing in top of the oven. COS: Cook placed pan of raw beef cuts inside of the reach in cooler under the grill. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°...

Inspector notes: Observed expired 2023 food service permit posted in public view. CA: Advised PIC to obtain and post in public view. Food service permit is not current.

Inspector notes: Observed multiple plates and plastic containers throughout the main kitchen stacked wet and clean. CA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored In a self-draining position that allows air drying.

Inspector notes: Observed walk in freezer with ice accumulated on the floor. Observed glass door RIC near 3-compartment sink with brown liquid accumulated on the sides and floor. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed 3 chemical spray bottles stored throughout the facility without any labeling. CA: Advised PIC working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC placed labels on spray bottles during time of inspection

Inspector notes: Observed black debris present along the inside of the ice machine panel. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC sanitized during time of inspection

Inspector notes: Observed several cutting boards in the main kitchen with stains. CA: Advised PIC Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Inspector notes: Observed container of cooked potatoes cooling inside the walk-in cooler covered with plastic wrap and a container of crab meatballs stored inside the reach-in cooler on the cook line covered with plastic wrap actively cooling. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective metho...