Ristorante Da Vinci

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Neither the dishwasher in the kitchen or the dishwasher at the bar are sanitizing properly. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 0ppm)bar. Operator will wash in the dishwashers and sanitize in the triple sink.

Handwash sink not accessible for employee use at all times. The handwashing sink at the bar is blocked by a blender. Operator moved the blender.

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior of two ice main the storage. Operator cleaned the interior of the two ice machines.

Handwash sink used for purposes other than handwashing.the hand washing sinks at the bar are being used as dump sinks as evidenced by the strainers inside each one.

In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle. Operator removed the tongs.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Clam/mussel/oyster tags not marked with last date served. The clam and mussel tags are not marked with the last date sold.

Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris behind the blade of the slicer.

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of a pan of cooked puff pastry. Operator removed the employee cellphone.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw whole muscle beef and ground beef are stored in the same pan. Operator moved the whole muscle meat to proper storage.

Handwash sink used for purposes other than handwashing. An employee filled containers of water at the hand washing sink by the triple sink. The hand washing sink next to the walk in cooler gas been used for a dump sink.

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The quaternary chemical test kit container us filled with water.

In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 108F standing water on the cook line.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Opened employee beverage container in a cold holding unit with food to be served to customers. There are open employee water bottles inside the upright reach in cooler in the salad station.