Santinos Restaurant Pizzeria

In-use utensils: properly stored — Inspector Note: Observed dirty forks and knives left sitting in stagnant, soiled pre-soak water for extended period prior to washing. CA: PIC was informed that food-contact surfaces and pre-soak containers must be maintained to prevent microbial growth and contamination. Pre-soak water must be changed and sanitized frequently (at least every 4 hours or whenever visibly soiled) to prevent excessive bacterial buildup and potential cross-contamination COS: PIC changed the water and washed the pre-soak container.

Food separated and protected — Inspector Note: Observed employee food item stored with customer foods in the walk-in cooler. Observed employee drinks stored next to and above customer foods in a reach in cooler at the front food service area. CA: PIC was informed that Food must be protected from cross-contamination. Employee food/beverages must be stored in designated areas (such as a bottom shelf or separate container) below customer food and away from food preparation areas to prevent potential spills, drips, or biological/physical contamination. COS: PIC moved employee items from customer food areas.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the old inspection report being posted and blocked by pizza boxes. COS: PIC will post the most recent inspection report in public view. 1. 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 away.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils being store in room temperature water throughout the kitchen; Observed containers/bowls without handles being used to scoop foods in the kitchen. 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC changed water to hot water/ PIC removed all scoops without handles.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the Dishwashing machine unable to dispense proper concentration of sanitizer (less than 50ppm of Chlorine). CA/COS: PIC will wash and sanitize all dishes in the 3 compartment sink and will get the dishwashing machine serviced. p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sink in the main kitchen being blocked by the trash can at the beginning and the end of the inspection. 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 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: PIC removed the trash can.

Response procedures for vomiting & diarrheal events — Inspector Note: PIC unable to provide vomit/bodily fluid cleanup procedure/kit. 6) Responding To Contamination 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.Pf CA: EHS provided PIC with norovirus cleanup procedure poster.

Proper cold holding temperatures — Inspector Note: Observed food items cold hold at above 41F in walk-in, prep-top and reach-in coolers throughout main kitchen. (See temp logs) COS: PIC placed food items on ice/called maintenance to service equipment. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above

Proper cold holding temperatures — Inspector Note: Observed food items cold holding above 41F in walk-in, prep-top and reach-in coolers throughout main kitchen. (See temp logs) COS: PIC placed food items on ice/called maintenance to service equipment. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above