Ramos Italian Pizzeria Restaurant

Inspector notes: Observed no hand drying provisions at or near the handwashing sink located in the main kitchen area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf The PIC placed hand drying provisions at the handwashing sink located in the main kitchen area.

Inspector notes: Observed no written procedures provided for cleaning any vomitus or diarrheal events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. The PIC was provided written procedures at the time of the inspection.

Inspector notes: Observed thick black and clear residue on the ice chute of the bulk producing ice machine located in the room next to the main kitchen area. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice maker...

Inspector notes: Observed two inspection reports posted behind the bar area. Observed the most current inspection report posted behind the items on the bar shelf near the juice machines, and also observed one inspection at the top near the mirror behind the bar area that was not the most current inspection report. Additionally, neither of the inspection reports was posted between five feet and seven feet from the floor, and in an area where it could be read from a distance of one foot away, as they were both posted directly behind the bar. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor, and in an area where it can be read at a distance of one foot aw...

Inspector notes: Observed several food items in the reach-in coolers and reach-in freezers not covered or sealed to protect from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC covered items.

Inspector notes: Observed salt removed from its original container and placed in a working container without a label of its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. The PIC added a label with its common name.

Inspector notes: Observed sanitizing bucket which was holding wiping cloths stored directly on the floor in the main kitchen area. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. The PIC moved sanitizing bucket so that it was not stored directly on the floor.