Venice Restaurant and Banquet

There was mould growth on squashes, tomatoes and peeled garlic stored in the walk-in cooler., , Contaminated food was discarded.

A used cleaning cloth was stored on a food preparation surface., , Keep cleaning cloths submerged in a sanitizer between uses.

A spray bottle in the bar that contained glass cleaner was not labeled to indicate its content., , The spray bottle was labeled during the inspection.

A partially frozen bag of chili and mint was being thawed without temperature control. The surface temperature measured 5.2C. , , Thaw food using one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) as part of the cooking process, or 4) in a microwave.

Both dishwashers in the kitchen and bar were not operational., , Follow manual dishwashing procedures at the two-compartment sink until the dishwashers are repaired to meet cleaning and sanitizing requirements.

There was no soap at the bar hand sink., , Provide soap in a suitable dispenser.

There was open food handling by the staircase and ice machine without a handwashing sink., , Install a handwashing sink in this area or relocate the mixer to an area that is easily accessible to a handwashing sink.

1) Peeled whole onions were stored directly in a black crate inside the walk-in cooler. There was no evidence that the black crate was food grade and it was difficult to clean. This crate was also stored on the floor., , 2) There was an opened can of tomato paste in the line cooler., , Foods were transferred into food grade containers and stored off the floor during the inspection.

1) A plate was stored on food inside the mixing bowl., , Provide a proper utensil for scooping food and store utensils in a manner that prevents the handles from coming into contact with food., , 2) Personal items such as supplements, food and stationery were kept with dry food above the line cooler., , Store personal items separately.

Covers for bulk bins had broken off. , , Repair or replace bulk bins with proper fitting lids. Protect food from contamination during storage.

Pest control reports were not available., , Provide reports.

There were dead flies on the fly catchers hung from the kitchen ceiling., , Re-set traps and continue to monitor.

1) A food handler was deep frying beyond the range of the ventilation hood., , Perform grease producing cooking directly under an approved ventilation system., , 2) The wire shelf by the stove was lined with aluminum foil. The liner was dirty with food splatter., , Remove aluminum foil. Shelf liners that are easily washable can be used.

1) The handle for the tandoori oven cover was wrapped with fabric materials and aluminum foil., , 2) The knife handle was wrapped with aluminum foil., , Aluminum foil was removed from the knife during the inspection. Easy to clean handle covers for heat protection/ non-slip can be used., , 3) Clean equipment and utensils were stored on the grease interceptor., , Store clean equipment and utensils in a clean and sanitary manner.

1) There was grease buildup on the ventilation hood., , 2) Food splatter was found in the microwave., , Clean the equipment above.

1) There was a buildup of debris on the shelving units where dishware and bags of onions were stored., , Clean shelving units., , 2) Dust had accumulated around the kitchen ceiling vents., , Clean the ceiling.