ITALICO

Observed approximately 5-10 flies in the kitchen areas. [CA] Keep facility clear of flies.

Observed tuna tartare on the menu, but no consumer advisory was available. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

Observed a deep fryer on a prep counter in the front food prep area, not under a hood. Operators stated they obtained the fryer a few months ago. [CA] Any new equipment must undergo Plan Review before installation and use. Remove equipment/do not use until written approval is obtained from Plan Check. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday.

A method of measuring the final rinse temperature of the high-temperature dishwasher was not available. [CA] Obtain an approved method of measuring final rinse temperatures (e.g. thermal stickers or a thermometer capable of maintaining the highest temperature reading).

In the bar area: measured final rinse temperature of dishwasher to be 120F, and chlorine to be 0ppm. The dishwasher was run a few times, and PIC stated it had been used earlier today. [CA] Sanitize dishes in a final rinse temperature of 160F or with 50ppm chlorine. [SA] Operators may use the rear dishwasher to wash dishes until this dishwasher is repaired.

Observed approximately 5-10 rodent droppings inside the 3-compartment sink. No other evidence of rodents/droppings was observed inside or outside of the facility. Per PIC, the facility routinely vacuums droppings outdoors, and an employee had just cleaned out the vacuum this morning and dumped the contents into the sink. Observed large vacuum on floor in the warewashing area. [CA] Keep sinks/food contact surfaces clean. Do not dump debris/droppings into the sinks. [COS] Droppings were removed and properly discarded, and the 3-compartment sink was cleaned and sanitized. A billable follow-up will be conducted. See notes below.

Observed live and dead cockroaches on sticky traps in the bar area and in the kitchen (3 traps in the bar area on the floor, 1 sticky trap behind the ice machine in the rear kitchen next to the walk-in refrigerator door). Each sticky trap had approximately 25 cockroaches. Operators stated at least some of the traps had been placed 2 days prior. [CA] A food facility shall not operate when there is a vermin infestation or has evidence of that is not eliminated or has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s) that cannot be corrected. The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. FACILITY WAS CLOSED. See notes below.

Measured multiple PHF foods in the walk-in refrigerator (cooked vegetables, sauces) to be 45F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: Facility was closed due to evidence of an active cockroach infestation. See below.

Food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Table top fryer placed outside of ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.