Il Caminetto Di Umberto - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:January 19, 2011
Number of critical violations:1
Number of non-critical violations:  3
Follow-up Required:  Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: The dishwasher is not providing 81 Degree Celsius (180 F) on the manifold. The sanitizer temperature on the dishes as measured by the maximum registering thermometer is 69 Degree Celsius ( minimum 71 Degree Celsius required).
Corrective Action: Please investigate the reason for not getting the required sanitizer temperature and repair the dishwasher. The final rinse temperature must read within the manufacturers specifications. Target completion date 21Jan 2011.
110   Food Not Protected - General
Observation: The ice scoop is being stored on the top of the ice machine.
Corrective Action: The ice scoop must be stored in a clean container.
110   Food Not Protected - General
Observation: An open container of gnocchi being stored underneath the raw meat in the upright cooler.
Corrective Action: To protect the food from contamination, no other food items should be stored underneath the raw food. This applies to the ready to eat and to be cooked items.
113   Improper Sanitary Facilities
Observation: There is no soap available on the front bar hand sink.
Corrective Action: Liquid soap in a soap dispenser must be provided on this sink.
118   Other (Specify)
Observation: This facility serve raw oysters but "Raw oyster advisory" is not available on the menu.
Corrective Action: An increased health risk advisory must be posted on the menu.

Comments:

General observations:
All the temperatures are meeting health requirements.
The facility is generally clean and well maintained.
Discussed with the operator the requirements for keeping the shellfish harvest tags. According to the information provided by one of the employee, this facility is keeping these tags for one month. The operator is advised to keep the shellfish harvest tags for minimum 6 months.
A follow up inspection will be done for the dishwasher sanitizer temperatures.