- In-use utensils, between-use storage
Observation: Chef knife stored in crack between counter tops on the kitchen prep line. Person in charge removed the knife to clean and store properly.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on the walk in cooler fan guard downstairs.
- Foods are cooled using appropriate methods
Observation: Fresh cooked Orechittie pasta (68F in center) was placed in a large plastic container with a tight lid to complete the cooling process. Person in charge stated the pasta began the cooling process within the hour. Pasta was removed and spread out on a sheet pan to continue rapidly cooling. Repeat violation.
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11/18/2015 | Regular |
| No violation noted during this evaluation. | 06/09/2015 | Follow Up RCP |
- Foods are cooled using appropriate methods
Observation: Fresh cooked Orechittie pasta (61F in center) was placed in a large plastic container with a tight lid to complete the cooling process. Person in charge stated the pasta began the cooling process within the hour. Pasta was removed and spread out on a sheet pan to continue rapidly cooling.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat test strips are in disrepair and need to be replaced.
- Shellstock identification
Observation: Fresh mussels in the downstairs walk in cooler were not kept with shellstock identification tag. Person in charge was not able to locate the tag. Mussels discarded.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Person in charge plans to attend a class in June.
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05/22/2015 | Regular |
| No violation noted during this evaluation. | 12/03/2014 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation: Current customer menu does not have food items served raw or undercooked correctly marked with a discloser. Add Discloser to the menu. A correct Reminder statement is already in place. (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
- Sanitization methods - hot water, chemical
Observation: Fresh mussels and clams upstairs in the kitchen coolers were not kept with shellstock identification tags. PIC found tags and placed with correct shellfish batches. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Pf (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dried debris build up on the blade of the downstairs table mounted can opener. Removed and cleaned by PIC.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the concentration of the sanitizer solution. Obtain strips.
- Handwashing cleanser, availability
Observation: No hand soap available at the bar hand sink. PIC found soap for the hand sink.
- Cleanability of floors, walls, and ceilings
Observation: Observed damaged and chip floor times downstairs in from of the large food slicer table. Repeat item.
- Using a handwashing sink- operation and maintenance
Observation: Container of scrub pads stored in in the server station hand washing sink. Scrub pads removed. Repeat Item Spoon with food debris stored in the downstairs pizza station hand washing sink. Removed by PIC.
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11/18/2014 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: Observed damaged and chip floor times downstairs in from of the large food slicer table.
- Eating, drinking, or using tobacco
Observation: Employee drink with no lid stored on the prep table downstairs in dough room. Removed.
- Separation from food, equipment, utensils, linens, and single service
Observation: Quat sanitizer spray bottles hanging on wall rack above prep table and dry storage bins in the downstairs dough area. Removed by PIC.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink at the server drink station is being used as a dump sink for ice and liquids. PIC had the sink cleaned. Observed employee filling silverware bus tubs at the kitchen hand washing sink next to the oven. Discussed with PIC
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on the walk in cooler fan guard. Debris build up on the walk in cooler green racks across from the fan guards.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Damaged or missing thermometers inside reach in coolers in kitchen. Replaced with new thermometers by PIC.
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05/15/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
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04/03/2013 | Routine |
- In-use utensils, between-use storage
Observed container used to mix calamari and scoop with handle stored in large container of batter. Person in charge removed entire container to be discarded and washed on this day. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed two ice containers stored upright and on the ground at the bar. Person in charge removed ice containers to be washed and directed employee to store ice container inverted. Observed box of white cloth stored on the ground. Corrected at time of inspection.
- Handwashing signage
Observed no handwashing signs in the restrooms.
- Hand drying provided
Observed no hand soap and paper towels at the bar hand sink.
- Handwashing cleanser, availability
Observed no hand soap and paper towels at the bar hand sink.
- Backflow protection
air gap, device standard, when required
- Separation from food, equipment, utensils, linens, and single service
Observed chemical spray bottles stored next to dry ingredients under stainless steel prep table in first floor kitchen. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed standing water located in room with pop boxes and dry utensil/laundry storage. Person in charge stated that establishment is having maintenance service the drain and plumbing fixture next door at Atlas to eliminate the standing water.
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03/25/2013 | Routine |
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