Paolo's Dine-In

Top section of the line cooler was over‑stacked with food items placed directly on top of open inserts. Items were removed and the unit was reorganized during the inspection. , - Keep all exposed foods protected from contamination and temperature abuse.

The chemical dishwasher was dispensing 0 ppm chlorine when tested. Proper sanitizing concentration was restored to 100 ppm after replacing the sanitizer pail during the inspection., - Regularly monitor sanitizer concentration and ensure the dishwasher consistently dispenses sanitizer.

Half-full container of pork rinds was stored at room temperature near the fryer. Temperature was measured at 19.4 degrees Celsius. Food item was discarded during inspection., - Ensure food items are stored at a temperature of less than 4°C or greater than 60°C at all times.

Four boxes of delivered raw meat were measured between 2.4 - 7°C. Raw meat was moved into the standing meat cooler during the inspection. , - Cooler was reorganized to keep raw and cooked meat stored separately. , - Operator must ensure delivered meats are promptly refrigerated at ≤4°C and maintain proper separation to prevent cross‑contamination.

Several utensils were observed stored on the floor in the back kitchen., - Ensure foods, utensils and all food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground

Visible gaps were noted in the back door - light can be seen coming through gaps at the bottom and sides of the door. , - Repair back door or replace weather stripping to ensure that all exterior doors are properly closed to prevent pest entry.

The space between the dish table and sink was accumulated with debris and grime., - Ensure area is cleaned and maintained in a sanitary condition.

*Repeat Violation*, , 1) The stand-up cooler, and reach-in coolers were dirty with debris, spills, etc., , 2) There was an accumulation of debris, grease, etc under and on cooking equipment., , 3) Areas throughout the kitchen, storage areas, and freezers were disorganized and cluttered. , , - Clean and organize the food premises. Discard/remove items that are not used on a frequent/daily basis. Install shelving if needed to support an organized kitchen. The entire back storage area requires immediate cleaning and organizing. The freezers are in disarray and must be organized.