Geo. Nottoli & Son

Staff personal cleanliness was inadequate.

Inspector’s note: Noted food handlers without proper hair restraints in meat department

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloth stored on cutting board in rear slicing area. Instructed to store wiping cloth in sanitizing solution bucket when not in use.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must provide lid on trash can in toilet rooms.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handler slicing meat without wearing a hair net. Must wear an effective hair restraint when handling food.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean food spills on floor around cooking equipment in rear.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14-- instructed to remove dusts accumulations on ceiling ventilation cover above the 3-compartment sink area and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to remove dusts accumulations on ceiling ventilation cover above the 3-compartment sink area and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from inspection report#2369335 dated: 04/16/2020 #47--instructed to replace broken/torn rubber gaskets around 3 door prep cooler behind front prep/service area. #52--found drain line from walk-in cooler draining into hand sink (right side) in front prep/service area. Instructed to re route drain line onto floor drain. #53--toilet room receptacle must be covered. Instructed to provide cover/lid. Instructed to correct noted violations and maintain by 12/23/2021. Priority foundation violation 7-42-090.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed to provide thermometer visible inside all coolers.

In-use utensils weren’t stored properly.

Inspector’s note: Noted some knife stored in between/behind 3 compartment sink. Instructed to properly store utensils (eg knife, scraper etc) in a knife rack/magnetic knife rack to prevent contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Instructed to replace broken/torn rubber gaskets around 3 door prep cooler behind front prep/service area.

Sewage or wastewater wasn’t disposed of properly.

Inspector’s note: Found drain line from walk-in cooler draining into hand sink (right side) in front prep/service area. Instructed to re route drain line onto floor drain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Toilet room receptacle must be covered. Instructed to provide cover/lid.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floor with dried food debris and some litter along the walls and in all corners in rear prep/cooking area.

Ventilation or lighting was inadequate.

Inspector’s note: Observed grease dripping from hood at hot line area.instructed management to clean and maintain hood. Core violation

Ventilation or lighting was inadequate.

Inspector’s note: Observed light and shield missing from fixture at hot line area.instructed to replace light and shield. Core violation

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor along te wall base all corner behind the serving area/prep area /dish washing area needs detail cleaning and maintain. Cracked broken floor tiles behind the serving area, dining area, prep/dish washing area. Must replace/repair make the floor smooth easily cleanable.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Dust build-up on the wall vent cover and ceiling vent cover in both washrooms. Must clean, remove dust and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: No grease trap box under the 3 compt sink. Must install and maintain.

Only authorized personnel in the food-prep area

Inspector’s note: Observed customer going to the washroom which is located by the prep area. Instructed manager that no customer can go to the washroom since the washroom is located in the prep area.

Food handler requirements met

Inspector’s note: No food handlers certificate available for the rest of the employees. Must provide.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: No splash guard by exposed hand sink by meat slicer, instructed to provide,

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Vents above cooking equipment and cooking equipment not clean, instructed to detail and maintain,

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light shields needed on light in prep area, instructed to provide,

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leaking faucet at exposed hand sink by meat slicer and at (3)compartment sink, instructed to repair,

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to detail clean and maintain floor drains in front and in rear prep area to prevent pest harborage.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Instructed to provide thermometer visible inside rear walk-in cooler.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Rear storage shelving that had exposed raw wood, shall be repaired/sealed. 3 compartment sink caulk in state of disrepair, shall be repaired/replaced.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Non food contact surfaces of walk in cooler shelving/racks not clean, need cleaning(detailed), rear storage shelving/racks not clean, need detailed cleaning(crevices).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed bulk food items on premises not properly labeled. Advised that all bulk food items must be properly labeled and maintained.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard liners being used on shelving racks. Instructed to remove and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed grease buildup on exhaust fan above cooking equipment. Instructed to clean, sanitize, and maintain. Observed dirt buildup on can opener attached to prep table. Instructed to clean, sanitize, and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed hand soap dispenser located above 3 compartment sink. Instructed to remove so as to ensure handwashing is only done at apropriate handsinks.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed exposed handsink in front of facility between reach in cooler and prep table with one splashguard between cooler and hand sink. Instructed to ensure that both sides of handsink have splashguards and to maintain.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed vacuum packaging equipment in rear of facility without approved cdph haacp plan. Observed approximately 120 pounds (valued at $500 as stated by manager) of cooked meatballs and cheese vacuum packaged and available for sale in customer reach in freezer without any package dates visible. Tagged vacuum packaging machine and vacuum packaged meatballs and cheese pending cdph haacp plan approval. Serious violation 7-38-005 (a).

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed bulk food items on premises not properly labeled. Advised that all bulk food items must be properly labeled and maintained.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cardboard liners being used on shelving racks. Instructed to remove and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed grease buildup on exhaust fan above cooking equipment. Instructed to clean, sanitize, and maintain. Observed dirt buildup on can opened attached to prep table. Instructed to clean, sanitize, and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed hand soap dispenser located above 3 compartment sink. Instructed to remove so as to ensure handwashing is only done at apropriate handsinks.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed exposed handsink in front of facility between reach in cooler and prep table with one splashguard between cooler and hand sink. Instructed to ensure that both sides of handsink have splashguards and to maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Non food contact surfaces of prep table lower shelving, display cooler door tracks, need cleaning(detailed).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor that had peeling paint in rear kitchen, shall be repaired/sealed, floors in rear storage areas under pallets not clean, need detailed cleaning(corners).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Wall that had gaps, hole in rear kitchen prep area shall be repaired/sealed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Exhaust vents(ventilation) in display cooler not clean, need cleaning(detailed).Exhaust vents(ventilation) in bathroom not clean, needs cleaning).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Non food contact surfaces of cutting boards that had deep cuts, shall be replaced.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Non food contact surfaces of rear kitchen storage shelving/racks not clean, need cleaning.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Missing/damaged floor tiles in front prep deli area , shall be repaired/provided.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Wall that had peeling paint/plaster in rear kitchen prep area, shall be repaired/sealed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Exhaust vents(ventilation)in walk in cooler not clean, need cleaning(detailed).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to provide proper knife rack in kitchen area (noted knives stored behind prep table.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to detail clean and maintain floors along the walls and in all corners especially behind deli prep and cooking area.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light must be shielded above rear prep area (by dough roller) or provide shatter proofed light bulb.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Instructed to replace light fixture above rear deli prep. Area to provide additional lighting.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Must repair or level missing floor tiles behind deli prep area (by exposed hand sink-right side).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor not maintained in prep area. Instructed to reseal or repair floor.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light bulbs not shielded in prep area. Instructed to shield all bulbs andor install shatter proof bulbs with end caps.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting baords attached to prep tables worn. Instructed to replace cutting boards.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor between equipment and along wallbase not cleaned. Instructed to detail clean. Floor tile missing in front prep area. Instructed to replace floor tile or reseal floor.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Coving not installed between floor and walls in prep areas. Instructed to seal gaps and install coving.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light bulbs in front and rear prep area not shielded. Instructed to provide shields with end caps or install shatter proof bulbs.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Grease trap not installed under three compartment sink. Instructed owner to install grease trap or locate catch basin for three compartment sink. Sink stoppers not provided for three compartment sink. Instructed to provide stoppers for sink.