April 10, 2009 (Routine)

April 07, 2009 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - Ice scoop handle was observed in contact with ice and improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0830 - Critical The prepared ready-to-eat food inside the reach in refrigerator are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1150 - The nonfood contact surface of the shelf above the ice machine observed lined with a linen cloth and is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Pasta dipper units.
  Clean and sanitize these surfaces for food contact.
• 2330 - The backflow preventor was not attched to the mop sink faucet as required.
  Reinstall the backflow preventor device as required.
• 3180 - Restrooms: ceiling lights and vent covers were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment inside the waitress station cabinet.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3330 - Critical Working containers of bleach and water are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

February 05, 2009 (Routine)

August 25, 2008 (Routine)

• 0820 A 2 - Critical Repeat Salami 52 F cold holding at improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

April 02, 2008 (Routine)

March 27, 2008 (Routine)

• 0480 - Corrected During Inspection Unlabeled food containers.( Oil)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 A 2 - Critical 1, Butter found at room temperature. 2. Stock in walk in at 46 and cauliflower soup at 44. 3. Olive 46 F, gorgonzola 53 F. 4. Tomato 44 F, sausage 45 found on pizza table.
  1. Butter was discarded. 2. Stock was discarded. 3. Food was r emoved and unit was turned down. 4. An ice slurry was added and will be monitored by management.
• 0960 1 - Critical Garbage bag used for bread storage.
  Store in food grade containers. Bread was discarded.
• 1750 - Ricotta cheese container reused as well as other food containers.
  Do not reuse containers for food storage.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: interior of fryer cabinets, corner of disharea, misc. utensil bin, coffee area full of coffee grounds.
  Maintain nonfood-contact surfaces of equipment clean.
• 2280 - Critical There is no handwash lavatory at the dish area, preventing routine handwashing by food workers.
  Reinstall the handwash lavatory at dish room to allow convenient use by food workers.
• 2350 ii - Leak under 3-c sink.
  Repair.
• 3180 - Edge to hood filter is dusty.
  Clean.
• 3340 - Corrected During Inspection Critical Polish stored with food supplies.
  Separate.

September 13, 2007 (Follow-up)

September 04, 2007 (Other)

May 29, 2007 (Follow-up)

May 24, 2007 (Follow-up)

• 0440 - Critical Tags missing from two mussel bags.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Both bags were discarded.
• 0820 - Critical Upper pizza table: 46 F sausage, 46 F tomatoes. Pepsi unit had creamers at 45 F
  These were relocated to lower make. I suggest 6" deep metal pans with low levels of food product. You must maintain 41 F or below at all times. (Deep pans had been delivered) Creamers were discarded.
• 0830 - Critical Undated cheesecake in refirgerator.
  Mark with an expiration date. Add y days to prep date or open date (if commercial). Dessert was marked with appropriate date by chef.

May 17, 2007 (Routine)

• 0260 - Critical Hair found in ricotta cheese.
  This was discarded.
• 0440 - Critical No tag on mussels inside WI.
  Keep tag on product until served. Maintain tags for 90 days (chronological order) Tag was found.
• 0480 - Unlabeled food containers. (semolina, oil and other liquids)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Semolina was identified.
• 0820 - Critical Cut tomatoes at 68 F found double nested inside make table. Butter at 75 F found on counter. B leu cheese at 46 F, aioli 43 F, mozzarella cheese 43 F, roasted peppers at 44 F, potatoes at 46 F found on make table. Sausage at 64 F and spinach at 46 found in upper pizza table. Milk at 43 F in Pepsi unit.
  All cold foods to be held at 41 or below at all times. Make tables are cold holding units. They should not be used to chill foods. Units were turned to colder setting. Metal pans and lids are recommended. Butter and tomatoes were discarded, others relocated.
• 0830 - Critical The prepared ready-to-eat (RTE) desserts in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The ready-to-eat (RTE) commercially processed desserts in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. These foods were marked appropriately.
• 1150 - Milkcrates used as shelving.
  Use permanent shelves intended for that purpose.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: backsplash on stove.
  Maintain nonfood-contact surfaces of equipment clean.
• 2010 - Single service stored below sewer line.
  Relocate supplies.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3340 - Critical Spray cleaner found stored with single service items.
  Corrected.

April 09, 2007 (Routine)

April 06, 2007 (Pre-Opening)

• 3020 - Soap was not provided at the hand washing lavatories in the facility.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatories in the facility.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Metal plates inside of walk in have gaps. Concrete floor sealant is missing in one location of walk in floor.
  Both were corrected during visit.
• 3380 - Critical Lavender bleach is the only chemical on premises.
  Provide unscented bleach to use for sanitizing equipment.

March 30, 2007 (Pre-Opening)

February 27, 2007 (Pre-Opening)