| Violation
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Observation
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36-36-4
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Basic - Ceiling tile missing. Dry stock room, repairs in progress. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Make table cooks line **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Walk in cooler door threshold on floor entrance broken in need of repair.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Kitchen area. And floor iPod the bar in need of sealing, bare cement. **Repeat Violation**
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36-62-4
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Basic - Light not functioning. Back room and dish room
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10-15-4
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Basic - Pizza peel stored on top of soiled oven between uses. Corrected added pan
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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25-32-4
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Basic - Reuse of single-service articles.
Oil jug reused to store prepared on site chicken broth and wrapped bulk cheese in box, packaging remove and uncovered cheese added back to box . **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Under chin of the floor mixer.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cooked on site Italian sausage in walk in freezer not cooked on rack. **Corrected On-Site** **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. Walk in freezer door gasket broken.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area, floor under the equipment, walls in the cooks line and floor drains
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41-07-4
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High Priority - Container of medicine improperly stored. Rubbing alcohol and air freshener stored over bottled wine, corrected by operator
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6
Total of 4oz cooked chicken on make table found at 51-53 from over night. See stop sale.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Bulk blocks of mozzarella cheese left on counter to be prepped, 38° in center, 51° in surface, Manager had item placed in walk in freezer to rapid chill, retemped at 43° after 20 mins surface. **Corrected On-Site** **Repeat Violation**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Prepared on site pizza slices sold by the slice, not time marked, nor time plan in place, corrected by operator.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
2 each 2 oz chicken cooked 53-51° on cooks line.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector on ice bin of the ice machine soiled. **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade. Cleaned whole inspection was taking place. **Corrected On-Site**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cleaned glass racks in dish room, corrected by operator. **Corrected On-Site** **Repeat Violation**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Standing water on interior of the reach in cooler units at the bar. **Repeat Violation**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Whole raw shell eggs used to make Alla cArbonara sauce, Manager has wait staff correcting menu while inspection was taking place. **Corrective Action Taken**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Operator found in office. **Corrected On-Site**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed to operator and filled out at time of inspection **Corrected On-Site**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked on 10/12/19. Oozed eggplant not dated, corrected by manager **Corrected On-Site**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris, also rubber gasket near the base that was soiled with food particles, unit cleaned and sanitized while inspections was taken place. **Corrected On-Site**
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