Vitale Cafe Atlantic Station llc Dba Illy Atlantic Station

Food properly labeled; original container — Inspector Note: Observed failure to label 3 food containers (oil bottles) with common names. I advised the PIC to label them with common names. 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.

Food in good condition, safe, and unadulterated — Inspector Note: Observed a dented can of spaghetti sauce in the kitchen sitting among the good one. I advised the PIC that dented can cannot be served and must be discarded or returned to the supplier and she separated it. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to clean the can opener in the, and the cutting board or the food prep table in the kitchen. Observed sticky food remain on the can opener and food residues on the food prep table. I advised the PIC to have them clean. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark material around baffle of ice machine and light residue resembling mold on the interior of the ice machine in the main kitchen area. Observed residue on the blade of the can opener at the prep table near cooking equipment in the main kitchen area. Corrective action - PIC advised to increase the cleaning frequency of the ice machine and can opener. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed no sanitizer being dispensed at bar dishwasher. Corrected on site - PIC replaced empty sanitizer bottle supplying dishwasher. 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. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)

Proper date marking and disposition — Inspector Note: Observed cooked meatballs stored in cooler drawer beneath cooking equipment held beyond the discard date marked on the container label (labeled with prep date 8/31, discard date 9/9). Corrected on site - meatballs discarded. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days .

Proper date marking and disposition — Inspector Note: Observed ready-to-eat TCS food items stored in walk-in cooler without proper date marking (prosciutto, marinara sauce, cooked spaghetti noodles, shredded cheese, sliced cheese). Corrected on site - PIC provided labels for unlabeled containers. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.