The Italian Oven

Approved thawing methods used — Inspector Note: Observed raw fish stored in ROP packaging completely thawed. Manager was made aware of the notice on the packaging that stated that the raw fish product must be kept frozen inside of the package. Manager was advised that the raw fish product must be thawed outside of the ROP package.

Nonfood-contact surfaces clean — Inspector Note: Observed the frame of the lower reach in coolers in need of cleaning due to mold like build up. Observed the bar hand sink fixtures in need of cleaning.

Physical facilities installed, maintained, and clean — Inspector Note: Observed mold like substance on the ceiling tiles in the ware washing area. Steam coming from the dish machine may be the culprit to the mold on the ceiling tiles. Manager was advised to increase the cleaning frequency of the ceiling tiles in the ware washing area.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal cell phone stored on the cutting board by the salad reach in cooler. Employee removed cellphone.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed dish scrubber and food pan stored in the front hand sink. Food employee corrected on site.

Personal cleanliness — Inspector Note: Observed employee wearing smart watch while preparing lasagna. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Personal cleanliness — Inspector Note: Observed employees preparing salads and bread without proper hair restraints. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use artic

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed dull and discolored can opener blade. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tiles in dish room with dust, rust and mold-like accumulation in the dish room. Manager was advised to clean or replace ceiling tiles. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee belongings( lunchbox and cup) stored in dry storage area with items intended for guests and an employee cup stored on top of dish machine. Manager moved items to designated areas. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed rusted AC vent in the dish room. Manager was advised to clean and repaint vent with food grade paint. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.