Infusino's Restaurant

Year by year

Inspections

1. Apr 23, 2025 Routine · 3 priority, 7 priority foundation, 5 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed in 4 door prep cooler container of cut onions is stored under bag of raw beef. Informed owner and owner placed bag of raw beef under container of cut onions.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed container of sliced calamari 47F, container of cooked pasta 48F, and container of housemade marinara sauce 48F in 1 door upright cooler at has not cooled within 6 hours. Educated owner on proper cooling procedures. Owner then discarded containers of cooked pasta, sliced calamari, and container of housemade calamari

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on bar ice bin. Instructed owner to provide a air gap on ice bin. Onwer stated they will get an air gap on ice bin.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Observed container of ROP salmon is being improperly thawed by not opening bag before putting into refridgation. Educated owner on how to properly thaw salmon by cutting the bag open before thawing. Owner discarded container of ROP salmon.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Observed wooden spoons located in kitchen are not easily cleanable. Observed cracks, and groves on wooden spoons. Instructed owner to discarded non easily cleanable spoons. Owner stated they will discarded wooden spoons.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation Corrected on site

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Observed no thermometer is present for monitoring temperatures in foods. Instructed owner to have a thermometer to take food temperatures. Owner had employee go out and get a thermometer. Employee returned back with three thermometers.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Observed knives and plates on shelfs in the kitchen are visibly soiled. Informed owner and owner stated they will have an employee wash, rinse, and sanitize them.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink located in kitchen observed to have a large pot in the sink during inspection and is unavailable for proper handwashing. Instructed owner to educate employee and not to place soiled dishes into the handwashing sink. Owner had employee remove pot and educated all employees.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Observed soap not available at food employee handwashing sink located at bar. Informed Owner and owner made soap available at bar handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     Observed no single-use toweling available at employee handwashing sinks for hand drying located at bar, kitchen and warewashing area. Informed owner and owner made paper towle available at each sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed knives and whisk are improperly stored. Knives are stored between 2 door cooler and hand washing sink. Whisk is on top of soap dispensor. Instructed owner to keep utensils on clean portions of food prepartions area. Instructed owner to wash rinse and sanitize each utensil. Owner stated they will remove the utensils and wash rinse and sanitize them.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Observed trays of lasagna are stored on the floor in the walk in freezer. Instructed owner to keep the trays of lasagna 6 inches off the floor. Owner stated they will have an employee move them off the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Observed several coolers are not equipped with an integral or permanently affixed temperature measuring device. Instructed owner to have thermometers in all coolers. Owner stated they will get thermometer for all their coolers.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed the outside of grills, ovens, coolers, freezers, and shelfs are not cleaned on a frequent basis. Observed accumulation of debris on these areas. Instructed owner to increase the cleaning frequency of these areas. Owner stated they will have an employee clean these areas.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Observed the 4 compartment sink is not maintained in good repair and handles are missing from 1 of 2 fauctes on 4 compartment sink. Instructed owner to repair faucet handles on 4 compartment sink.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

2. Dec 12, 2023 Routine · 2 priority foundation
   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for [food item] is inadequate. [Describe].Containers in walk in cooler that were prepped were not date marked. Provided education and will be corrected by next inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be [describe] during inspection and is unavailable for proper handwashing. Dirty utensils located in hand washing sink.Corrected on site and provided education.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)