- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink, stove Repeat Violation.
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. Repeat Violation.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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11/3/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none
- Critical - Establishment not maintaining shellstock tags for 90 days. for clams
- Critical - Hand sink missing in food preparation room or area. rear area where prep tables are located. prep tables have cutting board, spices, mixer, food debris on them. Repeat Violation.
- Critical - No Certified Food Manager for establishment.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No tag on fresh shellfish. clams
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. oil jugs, vinegar jugs, pasta Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink, stove Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. white reachin Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin, egg batter 70, sausage 71, veal 49, butter 50-70, pastas 71-80. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. proscuitto, milk, cream Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish, veal over butter. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. hamburger over fish in reachin freezer Corrected On Site.
- Observed residue build-up on nonfood-contact surface. exterior of reachins
- Critical - Observed screen in door torn/in poor repair. Repeat Violation.
- Observed utensils stored in crevices between equipment. knife
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausage, eggplant, tiramisu, meatballs, lasagne Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none
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9/2/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Hand sink missing in food preparation room or area. rear area where prep table is located
- Critical - Hand wash sinks lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair. standing water in bottom of reachin
- Observed food debris accumulated on kitchen floors.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink used to fill pasta pot
- Critical - Observed food stored on floor. oil jugs, bottles
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink, stoves
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 47, butter 65, top of makeline reachin Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ricotta, cream
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed toxic item improperly stored. sanitiZER bucket on top of makeline
- Observed utensils stored in crevices between equipment. knife Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tiramisu
- Critical - Unpackaged food not protected from environmental sources of contamination. olive oil , salt, pepper left on outside tables when business is closed
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
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