THE NEW UMBERTOS

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled with mold like substances Warning - From follow-up inspection 2024-01-05: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed two cans of olives and two cans of artichoke hearts dented, stored on shelf in dry storage room.

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored in garbage bags at speed rack in kitchen and in reach in freezer in kitchen. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy cooler//raw calamari (45°F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Operator discarded. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy cooler//raw calamari (45°F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Operator discarded. Stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster to operator. Corrected On-Site

Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Operator put tags in order. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator, wash, rinsed, and sanitized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed scour pad stored inside hand wash sink at cook line. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes stored in walk in cooler not date marked. Per operator, potatoes prepared on Wednesday. Operator date marked. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at dry storage room.

Basic - Food stored on floor. Observed liquid shortening stored on floor in kitchen. Operator properly stored. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Observed prep tables shelves throughout kitchen heavily soiled with food debris. 2) Observed stoves heavily soiled with food debris.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler at cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over mozzarella sticks and ravioli not commercially packaged in two door True freezer. Operator moved. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener unclean. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Home made tomato sauce made two days ago not date marked in Walk in cooler. Operator marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning solution not labeled at hand sink at cook line. Operator labeled Corrected On-Site

Basic - Equipment in poor repair. Gasket in poor repair to pasta cooler.

Basic - Floor soiled/has accumulation of debris-walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over Cooked Chicken wings

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor soiled/has accumulation of debris. Mold like

Basic - Stored food not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast over roasted red peppers in walk in cooler. Moved to properly store. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Employee placed all tags in order. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and blade guard soiled. Interior of microwave soiled. Cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink at bar. Removed and sink cleaned. Waitress filled water picture at hand sink. Discussed requirements with owner. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. At pizza station. Soap provided. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors in walk in coolers and back kitchen area under shelves soiled. Grease build up under cook line equipment.

Basic - Hole in or other damage to wall. Wall damage and wall tiles missing near vegetable prep sink. Repeat Violation

Basic - Mop sink area not maintained clean and organized. Doors to mop sink area are in disrepair and area is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on fryers. Soiled residue on prep and storage shelves. Grease build up on speed rack shelves at prep area. Walk in cooler shelves soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in prep coolers with soiled interiors.