Volare Bistro

Inspector notes: Observed scoop stored in sugar bin with handle submerged in food item. PIC COS by removing scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Inspector notes: Observed employee beverage stored in cooler next to heavy cream. cos by removing beverage. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Inspector notes: Observed box of film wrap stored on top of food items in prep top cooler. PIC COS by removing box. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Inspector notes: Observed failure to discard onsite prepped food item after 7days in storage. Advised PIC to discard food.

Inspector notes: Observed failure to date mark onsite-prepped food from previous days. All food items prepped onsite for storage shall be date marked not to exceed 7days in storage. Advised PIC to discard food.

Inspector notes: Observed oily build up on the cutting board on the prep top cooler and a green cutting board at the main kitchen. Food contact surfaces shall be cleaned and sanitized. Advised PIC to discard the cutting boards for a new one.

Inspector notes: Observed failure to label some food containers. All food items that are not in their original containers and cannot be easily identified shall be properly labeled. Advised PIC to label all food containers including bottles.

Inspector notes: Observed failure to label sinks in the kitchen. All sinks shall be labeled according to what it is designated for. Advised PIC to label all sinks.

Inspector notes: Observed expired sanitizer test strips from 2024. CA: Advised PIC to obtain and store valid sanitizer test strips to test the concentration level of the sanitizer. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that...

Inspector notes: Observed mold-like substance inside ice machine. COS: PIC dumped ice and sanitized the inside of the ice machine. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.

Inspector notes: Observed Quat sanitizer bucket with a 0ppm concentration. CA: Advised PIC to get ECOLAB to service sanitizer station and to use bleach to sanitize until ECOLAB comes to service. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1....

Inspector notes: Observed several items in main kitchen without common name labels. CA: Advised PIC to label items with a common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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.

Inspector notes: Observed items stored in the hand sink. COS- items were moved from hand sink.511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Inspector notes: Observed pink buildup on the interior flap of the ice machine. CA- ice machine shall be kept clean. Observed cutting boards stained. CA- cutting boards shall be cleaned. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed the insides of RIC unclean with debris, the gaskets unclean. CA- All nonfood contact surfaces shall be kept clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.