| Violation Date |
Code |
Description |
| 2018-07-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed paint peeling at the door frame that leads into the back of the kitchen. |
| 2018-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation in the bottom of the bar chest coolers, on a dry towel that is taped around an oven handle, and on a white shelving rack above |
| 2018-07-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one white cutting board with heavy scoring. 4-501.11 maintain equipment in good repair. observed shelving in the walk in the walk in cooler |
| 2018-07-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned cutting boards stored in direct contact with wet towels at the 3 compartment sink drain board. |
| 2018-03-29 |
53 |
6-101.11 surface characteristics-indoor areas - c floors, walls and ceilings over water using fixtures shall be nonabsorbent. observed absorbent ceiling over dish machine, 3-comp sink and handsink in the dish pit. -0- |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving in prep coolers and split gaskets repaired with black tape. observed pitted shelves in the walk in cooler. -0- |
| 2018-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on the dinner menu for agnello scottodito and filletto alla pompeii, but the to-go menu |
| 2018-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken store din flip top over raw beef and rack chicken stored in prep unit over raw mussels. cdi - pic educated on storage order and items rearranged to prevent cross-contami |
| 2018-03-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic in the facility at the beginning of the inspection without certification. -2- |
| 2017-11-27 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed pic washing hands and then using bare hands to turn off the faucet. cdi: education and pr |
| 2017-11-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wet rag stored in back hand sink. ensure that hand sinks remain clear. cdi: rag removed. |
| 2017-11-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabelled oils on cook line in main kitchen area. |
| 2017-11-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a gallon of milk opened saturday (11/25) and a container of cream opened sunday (11/26) with no labels. cdi: both products were dat |
| 2017-11-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of salmon on ice from delivery stored in the floor of walk in unit. cdi: salmon elevated to shelf in walk in. |
| 2017-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor buildup on shelving in walk in unit. |
| 2017-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on door to walk in cooler. gaskets mentioned previously have been repaired. |
| 2017-08-17 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer with minor food debris on the underside of blade. improvement shown since last inspection, thus points were not escalated. cdi: slicer w |
| 2017-05-03 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hand sink in back prep area falling away from wall with damaged caulking. |
| 2017-05-03 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets covered with tape in poor repair in reach in coolers and freezers. also observed split gaskets on prep units on cook line. repeat. |
| 2017-05-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few unlabelled spice shakers and containers of spices in kitchen area. |
| 2017-05-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils on cook line stored as clean with visible food debris or grease residue on them. observed meat slicer in prep area stored as clean w |
| 2017-01-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed some tags with no date on them mixed with some with dates. |
| 2017-01-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf - 0 pts - observed frozen raw beef and raw fish ( out of its original packaging) stored over frozen ready to eat foods. once product is removed from its original packaging storage order is |
| 2017-01-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed marinara and sausage meatball on the line not dated for date of preparation. although product may be dated in the walk in cooler |
| 2017-01-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - observed ice scoop and various multi use cups stored within splash zone of hand sink. cdi- moved to ensure compliance. |
| 2017-01-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- repeat - observed absorbent ceiling tiles in the rear kitchen. replace ceiling tiles with cleanable tiles. |
| 2017-01-23 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c- 0 pts - observed open beverage stored on top of reach in unit. cdi- moved. |
| 2017-01-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - repeat - observed tape on gaskets of reach in coolers and freezers. observed several torn gaskets throughout. observed rusting shelving in walk in cooler. |
| 2016-09-21 |
12 |
observed batch of clams without their tag in the walk in cooler- tag found and placed back with the batch.keep the tag with the shellfish at all times. keep last date of sale on the tags as well.vr within 10 days. |
| 2016-09-21 |
8 |
observed no hot water at the handsink to wash hands with.5-202.12 provide at least 100f water at handsinks.-pfvr within 10 days.facility has voluntarily closed today until water is fixed and will voluntarily reopen when repaired throughout facility. |
| 2016-09-21 |
21 |
observed crab dip made on 9/11 in the walk in cooler which was past the 7 days allowed.product discarded to correct.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is inc |
| 2016-09-21 |
26 |
observed burn spray stored with spices above the reach in cooler.moved to a bottom shelf today.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-09-21 |
13 |
observed raw clams stored over cooked rice in the lowboy today- rice moved to the top shelf to correct.observed ready-to-eat can of crab stored in ice with raw clams and mussels- crab moved out of this bucket today to correct.3-302.11(a) separate raw ani |
| 2016-09-21 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pfobserved no hot water for dishes today.provide 110f to wash dishes. |
| 2016-09-21 |
48 |
observed no hot water in the facility.5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfvr within 10 days. |
| 2016-09-21 |
53 |
observed absorbant ceiling tiles in the dish room today. provide vinyl tiles that are easy to clean.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-09-21 |
45 |
observed tape on gaskets in 3 units today- remove tape and repair gasket.observed metal lifting up in low boy today allowing water underneath.4-501.11 maintain equipment in good repair.observed dark grooves in cutting boards today- resurface or replace.4- |
| 2016-06-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf kitchen hand sink measured 94 f. verification required.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cup in the bar hand sink. keep accessible at a |
| 2016-06-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cracked floor tiles.6-201.11 floors, walls and ceilings shall be designed, con |
| 2016-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed torn taped door gaskets on two units. |
| 2016-06-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed container with salt and squeeze bottle with oil not labeled. |
| 2016-06-20 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the reach-in cooler at the cook line. cdi- thermometer placed in the cooler duirng inspection. |
| 2016-06-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw breaded chicken stored above cooked rice in the reach-in cooler. store raw foods below ready-to-eat foods to prevent cross-contamination.observed raw beef stored above a conta |
| 2016-03-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee use handsink to fill plant water container. cdi item moved. |
| 2016-03-30 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed mussel and clam tags that were not dated. verification requ |
| 2016-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed fryer baskets soiled with food debris, from the night before, that were rinsed in prep sink and placed back for use. cdi items moved to sink for cle |
| 2016-03-30 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed vents in bathrooms covered with dust. |
| 2016-03-30 |
21 |
. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed feta, spring mix, mozzerella, anchovies, pepperoni, red bell peppers, and milk not dated. cdi items dated or discarded. repeat. |
| 2016-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spring mix, mash potatoes, and rice that was stored above chill line in prep top above 45f. cdi items discarded. |
| 2015-12-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in second kitchen. replace with non-absorbent tiles. -0- |
| 2015-12-09 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed split gaskets on reach in cooler and freezer. repair. -0- |
| 2015-12-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one pan of lasagna with date mark 11/28/2015 that was incorrectly date marked. cdi - pic placed correct date on pan. -0- |
| 2015-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cutting board with pizza pan present on cutting surface. observed interior of ice machine with pink buildup present along the edge. clean. -1.5- |
| 2015-12-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed clams and missels commingled in stock pot. pic stated they are usually kept in plastic containers. cdi - mussels separated. -1.5-3-302.11(a)(4) protect food in stora |
| 2015-12-09 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed pic not able to provide letter of parasite destruction for sea bass, which comes fresh, not frozen. cdi - pic requested |
| 2015-09-14 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: standing water inside prep cooler.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed broken floor tiles near drain under prep sink. |
| 2015-09-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. remove arm jewelry. |
| 2015-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside white flap of big ice machine. |
| 2015-09-14 |
6 |
2-301.15 only wash hands in handwashing sink.-pf: discontinue washing hands in prep sink. cdi-washed hands in hand sink. |
| 2015-05-04 |
2 |
general comment2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf staff indicated that the health policy is reviewed with all staff at hire, but could not produce a written copy |
| 2015-05-04 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p white beans and marinara sauce from the night before, cooling in the walk in cooler and still at 50f -60f. cdi - discarded. |
| 2015-05-04 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p meat sauce in flip top unit from last night piled above the top of the pan and holding above 45f. cdi - discarded. |
| 2015-05-04 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf mashed potatoes and ossobuco in low prep cooler made on previouw days with no date mark. cdi - correctly back dated. 3-501.18 |
| 2015-05-04 |
14 |
general comment4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in spay bottle and in sanitizer bucket at 0ppm; not yet changed out today. cdi - dumped and refilled at correct concentration; verified by test strips. |
| 2015-05-04 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. unlabeled bottles of oil, and vinegar in kitchen. label. |
| 2015-05-04 |
45 |
general comment4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards have deep, dark scoring. resurface or replace. |
| 2015-05-04 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of grease and dust on wire shelving in kitchen. clean. |
| 2015-05-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf white beans and marinara sauce cooling in deep, thick containers; product was in t |
| 2014-12-22 |
45 |
4-502.11(a) maintain utensils in good repair. observed the sprayer arm of the dish machine with towels tied to it as a repair. fix correctly. |
| 2014-12-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed lasagne and tomato sauce that were tightly covered and had not fully coo |
| 2014-12-22 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed tomato sauce 54f date marked 12/20 and lasagne 47f date marked 12/21. both these items had been in the walk-in overnight |
| 2014-12-22 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed flour left uncovered overnight. cdi. |
| 2014-09-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf. observed one spray bottle that was not labeled properly. cdi. |
| 2014-09-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed a few items such as pasta held more than 24 hours were not date marked. also ensure that dates follow the product to the line so |
| 2014-09-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf. observed consumer advisory did not include a disclosure statement such as cooked to order or may be served raw |
| 2014-09-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloths stored not in sanitizer in the kitchen and at the bar. |
| 2014-09-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed facilities thin diameter probe thermometer (yellow digital) was not working properly. return visit required. |
| 2014-01-23 |
47 |
4-602.13 nonfood contact surfacesrules require non food contact surfaces be maintained clean and in good repair. observed excessive dust accumulation on kitchen shelving. shelves need to be cleaned. |
| 2014-01-23 |
37 |
3-305.11 food storage-preventing contamination from the premises where it is not exposed to splash, dust, or other contamination; and observed food cart stored next to can wash under handbag. cdi- removed |
| 2014-01-23 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition observed multiple cooked tcs foods present exceeding their marked shelf life of 7 days and bearing no date mark. cdi- through instruction exceeds the |
| 2014-01-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed baffle in ice machine soiled with excessive slime/mold. vr for clean |
| 2014-01-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed hand sink blocked by cart with food containers. one must move cart towash hands or reac |
| 2014-01-23 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-04-01 |
23 |
3-603.11-menu must have a reminder/disclosure statement for undercooked foods. cdi-instruction given. |
| 2012-12-21 |
37 |
3-304.13-linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed linen napkins cove |
| 2012-12-21 |
39 |
3-304.14-wiping cloths shall be held in a container of sanitizer between uses. observed wet wiping cloths stored on prep surfaces. |
| 2012-12-21 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed mold in top of ice bin. cdi-ice bin was cleaned and sanitized. |