Milazzo's Italian Restaurant

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Below is a list of approved courses. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12; Priority Foundation; Shellstock tags are missing date of when last shellstock was sold. Record keeping system is not kept in chronological order. Facility has started receiving fresh shellstock since the last routine inspection. The date when the last shellstock from a container is sold shall be recorded on the tag or label. Shellstock tags shall be held for 90 days and stored in chronological order based on the last sold date recorded on the label. VR- Send photo of dated shellstock tags to (919-306-6554) for verification. Business card also left with facility.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Pork in sauce (10/20) found holding 8 days in walk-in cooler (should have been discarded end of day yesterday). Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Food was voluntarily discarded.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Two sanitizer buckets found with a concentration of 0ppm chlorine in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer at the appropriate concentration. CDI- Containers of sanitizer were replenished during the inspection.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; (1)Ice bucket is being stored inverted in direct contact with the top of the ice machine in back-of-house. Clean equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. Half pan was placed under ice bucket. (2)Food containers; specifically on shelving near mechanical warewashing machine; found stored as clean but stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; The curtains leading to the kitchen have accummulated food residue. There is microbial growth beginning to form in corner of mechanical dish machine. Cleaning is needed on the interior of prep coolers to remove the accumulated food debris. Nonfood Contact Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the areas mentioned.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Baffle in large ice machine has a buildup of pink residue along edges. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. Make sure that during the cleaning process; the ice machine baffle is removed so that the ice chute may be cleaned and sanitized.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Romaine hearts were taken from packaging and being prepped without prior washing. Romaine lettuce bag stated that contents must be washed before use. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash produce in designated prep sink before beginning prep; not after.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Utensils were stored in a container of water (100F) on the hot holding unit. In-use utensils shall be stored with the handle above the food; if stored in the water; the water shall be maintained at 135F or above. Keep in-use utensils in hot water above 135F or store on a clean surface and switch out every 4 hours.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Three ice wands in reach-in freezer were not clean. Table-mounted slicer was not clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items were cleaned and sanitized during the inspection.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Marinara (70F); pork (117F); and meat sauce (118F-122F) in hot holding unit measured below 135F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. PIC stated that these items were reheating in the hot holding unit. CDI- All TCS foods were reheated on the stove to above 165F. Remember that the hot holding unit is designed to hold food hot; not rapidly reheat foods.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-502.13; Core; Bulk parmesan containers are being washed and re-used to store food. Single-service and single-use articles may not be reused. Do not reuse these containers.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Evaporator unit in walk-in cooler has a small; intermittent drip. Equipment shall be maintained in a state of good repair and condition. Contact refrigeration technician to ensure the walk-in cooler is repaired and functioning as intended.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee phone was stored directly on cutting board of prep cooler while active prep was occurring. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket. CDI- Phone was removed.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers of poisonous/toxic materials taken from bulk supplies such as sanitizers and cleaners shall be labeled with the name of the material. CDI - Spray bottle was labeled.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; A food employee was not wearing a hair restraint. Food employees shall wear hair restraints that effectively prevent hair from coming in contact with food; utensils and other supplies. CDI- Employee put on a cap.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The curtains leading to the kitchen are badly stained and the ceiling of the red microwave has stuck on food. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent buildup of soil residues. CDI- The microwave was cleaned.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The recylcing dumpster is missing its drain plug. All dumpsters are required to have drain plugs. Notify your landlord by email/text to request a drain plug for the garbage dumpster. **No points taken due to the violation being against the recycling dumpster; the garbage dumpster is in compliance with the rules.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Small batches of fried chicken filets and marinara are being held 1-2 hours and then replenished as necessary. Written procedures for holding tcs foods on time as a public health control shall be readily available when requested by the regulating authority. CDI- TPHC paperwork completed and emailed to establishment.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; A container of tomatoes was stored directly on the spring mix. Food shall be protected from all sources of contamination. CDI- Tomatoes were relocated to the counter; top layer of spring mix was removed.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer buckets had a chlorine concentration of 25ppm. Chlorine based sanitizer shall maintain a chlorine concentration between 50 -200 ppm. CDI- Bleach added. **Points not increased due to PIC testing and instructing employee to make it before inspector commented.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Utensil water in the container by the entree cooler was at 81F and a container with no handle was stored in marinara. Stagnant utensil water shall be maintained at 135F or above and frequently changed. Utensils may be stored in foods as long as the handle is above the food. CDI- Water was replaced and temped at 141F.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(A) and (C); Core; A large box of styrofoam cups is being stored on the floor. Single service/use articles shall be stored at least six inches above the floor.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The curtains leading to the kitchen are badly stained and the insides of the red microwave; especially the ceiling have stuck on food debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent buildup of soil residues. CDI- The microwave was cleaned.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The garbage dumpster is missing its drain plug. All dumpsters are required to have drain plugs. Notify your landlord by email/text to request a drain plug for the garbage dumpster.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee's drink was stored above uncovered raw meats in the tall reach-in cooler. Employee drinks/food shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- The drink was moved to the bottom shelf.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw calamari stored on top shelf not in commercial packaging and raw shrimp over cooked meat marinara sauce in reachin freezer. Foods shall be stored according to final cook temperature. Items rearranged during inspection. CDI

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Lobster ravioli stacked too high in the top of the prep table with the bottom of the product stack at 41F and the top at 44F. Cooked broccoli in the cabinet of the right prep table 48F; and all other foods in this unit 41F or less. PIC states the broccoli was in the unit all day. Food shall be maintained 41F or less. Broccoli discarded and ravioli top portion relocated to the bottom of the unit to cool. CDI

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Cooked broccoli dated 2/19 (10 days) in walkin. Food shall be held no more than 7 days (prep/cook date counts as day one). Food discarded. CDI; 3-501.17; Priority Foundation; Opened can of crab meat; cooked potatoes; cooked sausage; and stuffed mushrooms lacking date. Food shall be dated when cooked; prepared or original package opened. Food dated during inspection.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottle lacking label of contents. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottle labelled during inspection. CDI; 7-201.11; Priority; Chemical spray bottle stored hanging on clean dish rack. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. Spray bottle relocated. CDI

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Several rag sanitizer buckets at 25 ppm chlorine. Wet rags shall be stored in a sanitizer solution (chlorine: 50 to 200 ppm). Buckets remade to at least 50 ppm.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Crumbs in silverware racks by the pizza/bread area. Ice paddles stored directly on the wire shelf in the reachin freezer and under raw calamari. Clean equipment shall be stored in a clean; dry location. Wash trays on a routine basis. PIC states that the ice paddles are washed prior to using. Recommend storing on top shelf in a clean container or wrapped in plastic to remove before use to protect food contact surface.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-101.19; Core; Cardboard stored on can rack under cans. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Remove cardboard. Use something durable; washable and nonabsorbent if necessary.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.