Caffe Di Roma

What the inspector found

• 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Multiple containers of cooked pasta and meatballs not date marked.
• 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No CFSM on duty during time of inspection.
• 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Ice cream scoop stored in 79F degree water.
• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Shredded cheese, cooked onions, diced ham, and sliced tomatoes temping between 49-78F degrees. COS by discarding the sliced tomatoes temping 78F degrees and everything else was placed in the WI cooler.
• 3-307.11 Store raw animal products below and away from produce and ready to eat foods.// Eggs stored above RTE produce in the WI cooler

As listed in the inspection report.