Oregano's Pizza Bistro

Inspector's notes

Observed knives being stored on the clean knife magnetic strip with food debris on the blade. Also observed scoops in the food containers in the reach-in coolers with the handles down, touching the food. All scoops were properly stored at time of inspection. Knives were moved to the ware wash, and magnetic strip was sanitized at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee washing dishes, going from handling dirty/soiled dishes to removing clean dishes without washing hands properly. Hands need to be washed before handling clean dishes. Discussed with person in charge (PIC). PIC coached employee at time of inspection. Employee washed hands properly. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label near the hand sink by the pizza oven. An employee used a marker to write the name on the bottle at time of inspection. All cleaners and chemicals need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee using paper towel to dry off clean dishes from the ware wash machine. Discussed with person in charge (PIC) and PIC coached employee at time of inspection. Dishes were separated and stacked to allow for air drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gap at the bottom of back door. Please replace the weather stripping to close the gap prior to next inspection to reduce risk of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gap between door by 3 bay sink and floor. PIC stated that they will replace the weather stripping to close the gap prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed metal containers on drying rack stacked while wet. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gap between door by 3 bay sink and floor. PIC stated that they will replace the weather stripping to close the gap prior to next inspection. 3rd consecutive repeat violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed metal containers on drying rack stacked while wet. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. 3rd consecutive repeat violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an ambient air temp of 48*F on the inside of the prep cooler across from the cook line. Inside the cooler, observed TCS foods holding between 45-50*F including artichoke dip, cut spinach, deli meat and cooked chicken. PIC provided cold holding logs from less than 4 hour prior with TCS foods holding at 41*F. Observed foods held on the top of the cooler holding between 41-43*F. Observed heavy condensation and an ice block formation at the back of the cooler that may be obstructing airflow to the inside of the unit. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC to store TCS foods in other units until the cooler can be serviced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered and stacked pans of cooling pastas (5 pans high, 4" each) in the walk in cooler. PIC stated the pastas were cooked and chilled in ice baths approximately 30 minutes prior. All TCS foods cooling were uncovered and separated into single layers to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large gap under the side door near the 3 comp sink and walk in cooler. Discussed gaps may provide pest entry point. Discussed providing door sweep/weather stripping to effectively seal the area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 10+ wet stacked recently cleaned metal containers stacked on shelving above the 3 comp cooler. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Advised PIC to add additional shelving or rolling racks to provide addition drying areas until wares are fully dried for storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large gap under the side door near the 3 comp sink and walk in cooler. Discussed gaps may provide pest entry point. Discussed providing door sweep/weather stripping to effectively seal the area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 10+ wet stacked recently cleaned metal containers stacked on shelving above the 3 comp cooler. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Advised PIC to add additional shelving or rolling racks to provide addition drying areas until wares are fully dried for storage. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1. Install a NSF approved sink for dumping drinks in bar area. Ensure sink is NSF, drains to the sewer through a floor sink, and has hot and cold water through a mixing faucet. 2. Provide ASSE 1013 reduced pressure zone assembly soda system. Provide a passed test certificate for backflow from the last 12 months (have tested if longer than 12 months or no certificate is available). 3. Provide ASSE 1022 in line backflow preventer for coffee/tea brewer. 4. Re-plumb drain lines throughout establishment so that they are hard-piped, sloped to drain, with 1” air gaps at floor sinks. Also keep drain lines off the floor as much as possible. This includes beer tap drain line. 5. Repair hot water valve on hand wash sink next to ice machine. 6. Ensure that hot water handle is on left and cold is on right on hand wash sink next to ice machine. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 7. Repair tiles around floor sink in bar area. 8. Clean racks in walk-in cooler. 9. Provide FRP (or another water proof material-stainless, tile etc) on walls surround mop sink and ice machine. 10. Seal all gaps/cracks/penetrations, including small holes in walls. 12. Provide FRP on walls surrounding ice machine. 13. Re-seal all sinks and stationary tables to wall with silicone. Also re-seal restroom fixtures to walls/floors. 14. Repair metal cove base in large walk-in where it is in disrepair. Must be repaired or replaced with metal cove base. 15. Detail clean establishment, including floors/walls/ceilings. Deep clean bar area and outdoor mop area. 16. Provide u-shaped toilet seats in restrooms. 17. Provide urinal partion between urinal and hand wash sink. Correct By: Correct Prior To Reinspection