NORTH ITALIA health score and inspection history

(A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.///Various cheeses in make table 48-50F degrees.///COS PIC voluntarily discarded.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Several containers stored dirty in clean storage.

Allow utensils to air dry before stacking.///Wet stacking.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)///Sanitizer at 0 ppm.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris in the bottom of RI freezer and around the gaskets.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drinks stored on the prep tables throughout facility. 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.///Employees wearing arm bands.

Allow utensils to air dry before stacking.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Leaking at the joint on mop sink. Repair or replace loose faucet at handwashing sink in ware washing area. 5-205.15(B) Repair condensate leak in WI cooler.

Clean dish machine and attached equipment.///White residue on the exterior of dish machine.