VILLAGIO RESTAURANT

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. In the dish pit area, after server put down dirty dishes, server washed/rubbed hands for 5 seconds. Operator educated on proper handwashing procedure. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled phone then continued cooking without washing hands. Operator educated on proper procedure. Corrective Action Taken Warning

High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over keg of beer in walk in cooler. Operator moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at the cook line reach in cooler, uncooked shrimp (50F - Cold Holding); ahi tuna (47F - Cold Holding); parraciono fish (47F - Cold Holding). Per operator placed in cooler at 12:00pm. Per operator out of temp for less than 4 hours. Per operator not prepared or portioned today. Operator placed in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen at the cook line, cooked onions (117F - Hot Holding). Per operator finished cooking at 1:00 pm. Per operator out of temperature for less than for hours. Operator reheated. Cooked onions (207F - Reheating). Corrected On-Site Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Per operator started selling raw oysters this week. Did not have consumer advisory for raw oysters. Provided operator with sign. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- lemon sauce 134F at at 1:30 to 121F at 2:30 ( cooling since 12:30) food store in large quantity a¿¿ at current rate of cooling fluid will not reach 71F within two hours a¿¿ operator place in the smaller containers and placed in walk-in freezer to quick chill. At prep area on speed rack -Cooked pasta 89F at 1:30 to 84F at 2:30 ( cooling since 12:30) food left out the pool at room temperature a¿¿ a current rate of cooling food will not reach 70° within two hours operator placed and walk in the freezer to quick chill. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. At dry storage area, one dented can of artichokes- she stop sale. A dry storage area one dented can of cooked artichokes see stop sale . Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)corrected to 100ppm Corrected On-Site Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Dishwashing area a¿¿ full handle, dirty dishes, then proceeded to handle clean dishes without washing their hands a¿¿ educated operator, employee washed hands . Admin Complaint

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At dish, dishwashing area, employee handle, dirty dishes, then proceeded to wash hands for approximately eight seconds then handle, clean plate plates, educated operator employee washed hands properly . Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline line area employee handled dirty towel, then proceeded to plate food for order and handle clean utensils without washing their hands, educated operator and employee washed your hands. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. At Pizza station reaching cooler a¿¿ non-food grade shopping/to-go bag used to store loaves of bread, educated operator employee remove bread from bag . Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over canned/bottled drinks. At walk in cooler a¿¿ rock beef stored over beer keg a¿¿ educated operator, employer removed. Corrected On-Site Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At reach in cooler at cookline - raw shell eggs 52F cold holding-call portion today who has the temperature for three hours operator move to reaching cooler to quick chill. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cookline area employee touched face, then proceeded to plate food without changing gloves, or washing their hands educated operator, employee wash hands. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At service station a¿¿ gallon of milk time marked 10 AM at 3 PM exceeds four hour time limit see stop sale. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pasta reach in cooler at Cook line - cooked penne 69F- cold holding , cooked red stuffed pasta 69F- cold holding , cooked stuffed pasta 67-69F- cold holding, cooked pasta 67-69F cold holding-food not prepared a portion today a¿¿ filled out a temperature for 3.5 hours a¿¿ opera placed ice and food to quick chill. At reach in cooler at cookline - cooked risotto 48F- cold holding, cut ham 52F- cold holding, cooked mushrooms 52F- cold holding , cooked peas 55F- cold holding, carrot paste 52F- cold holding, goat cheese 54F- cold holding, pesto sauce 55F- cold holding, Cooked pasta 55F- cold holdinga¿¿ food not prepared a portion today a¿¿ flew out the temperature for 3.75 hours a¿¿ operator placed food on ice to quick chill. At walk in cooler -Lasagna 45-46F - cold holding- food not prepared a portion today food and the temperature for three hours operator placed food in walk-in freezer to quick chill.Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At service station a¿¿ gallon of milk time marked 10 AM at 3 PM exceeds four hour time limit see stop sale. Admin Complaint

High Priority - 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. See stop sale. At Expo station a¿¿ observed bruschetta without time Mark - food out for 3 hours- operator time marked. Corrected On-Site Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400ppm) Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large pot in sink- operator removed. Corrected On-Site Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in handwash sink by front counter. Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline area a¿¿ observed utensils and standing water of 90°F a¿¿ operator removed. Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. At salad Reach in cooler in use avocados with stickers still attached educated operator employer removed. Corrected On-Site Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. At back prep area a¿¿ raw fish defrosting at room temperature on speed rack a¿¿ educated operator employee placed in walk-in cooler to thaw properly Corrected On-Site Admin Complaint

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout establishment, soiled, damp, wiping cloth, stored on cutting board. Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used to line ravioli in low boy cooler across from cook line. PIC removed paper towel. Corrected On-Site Warning

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw steak stored on top of ready to eat olives in flip top cooler across from cook line. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored next to raw veal in low boy cooler across from cook line. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches crawling on floor at cook line. PIC killed roaches. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed across from cook line and in walk-in cooler, tuna thawed in reduced oxygen packaging. See stop sale. Warning

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: - in low boy cooler across from cook line liquid eggs (47F - Cold Holding); raw chicken (42-52F - Cold Holding). - in low boy cooler at pizza station cooked shrimp (43-44F - Cold Holding); grilled chicken (44F - Cold Holding). Per operator items, items were not prepared or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in low boy cooler across from cook line liquid eggs (47F - Cold Holding); raw chicken (42-52F - Cold Holding). - in low boy cooler at pizza station cooked shrimp (43-44F - Cold Holding); grilled chicken (44F - Cold Holding). Per operator items, items were not prepared or portioned today. See stop sale. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed across from cook line and in walk-in cooler, tuna thawed in reduced oxygen packaging. See stop sale. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed at dessert station reach-in cooler, unwashed fruits stored with ready to eat ham. PIC removed and d stored appropriately. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. tomato sauce (82F - Cooling at 4:35pm, cooling since 12:00pm) See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooling drawers in front of main grill - raw beef stored over blanched broccoli. Operator stored correctly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled dirty plates but failed to wash hands before returning to food handling.

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 flip top cooler in salad station - clams (62F - Cold Holding); mussels (65F - Cold Holding); sea food mix (63F - Cold Holding) as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - branzino (49F - Cold Holding); corvina (51F - Cold Holding); salmon (52F - Cold Holding); snapper (54F - Cold Holding); sword fish (52F - Cold Holding); tilapia (53F - Cold Holding); shrimp (51F - Cold Holding); tuna (53F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - raw ny strip (53F - Cold Holding); raw fillet mignon (51F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at flip top cooler across from main grill - raw chicken (46F - Cold Holding); calamari (48F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in beverage cooler in salad station - tiramisu (48F - Cold Holding); mortadella (45F - Cold Holding) as per operator items held out of temperature for approximately 2 hours, operator placed items in reach in freezer. Observed at flip top cooler in salad station - clams (62F - Cold Holding); mussels (65F - Cold Holding); sea food mix (63F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - branzino (49F - Cold Holding); corvina (51F - Cold Holding); salmon (52F - Cold Holding); snapper (54F - Cold Holding); sword fish (52F - Cold Holding); tilapia (53F - Cold Holding); shrimp (51F - Cold Holding); tuna (53F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - raw ny strip (53F - Cold Holding); raw fillet mignon (51F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale. Observed at flip top cooler across from main grill - raw chicken (46F - Cold Holding); calamari (48F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale.

High Priority - 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. Observed bruschetta tomato sauce, cheeses, garlic oil, tomato sauce, pizza condiments without proper time marks. As per operator items held for approximately 2 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing station next to soda dispenser behind bar - handwashing sink used for dumping - straws in sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine out back by dishwasher room.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cooling drawers - tuna(46F) thawing in reduced oxygen package. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple personal drink stored on prepping table next to clean silverware. Operator removed and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple purses and bags hung from dry good rack - at dry goods room.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line wearing bracelet. Employee removed item. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed at walk in freezer - Cornish hen stored on tray on the floor. Operator stored correctly. Corrected On-Site

Basic - Food stored on floor. Plastic container of rice stored directly on floor at dry goods room. Operator stored correctly. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Stored food not covered. Observed at walk in freezer - tray of stuffed lobsters not covered. Additionally observed at walk in cooler - lasagna container uncovered. Operator covered items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta station Observed butter (56F - Cold Holding); chopped chicken (46-57F - Cold Holding); garlic and oil (48F - Cold Holding). Per operator, item has been out of temp for approximately 45mins. Manager was advised to hold items on time as a public health control for safety. Form sent to manager to be completed and signed. Form completed and sign. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line on top of oven. Observed lasagna (95-101F - Hot Holding). Per operator, item was placed on oven approximately one hour prior to inspection. Items have been out of temperature for approximately 30mins. Manager was advised to keep items on time as a public health control for safety. Form sent to manager to be completed. Form completed and signed. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Front counter Observed cutting board soiled with food debris. Employee cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed an accumulation of mold on ceiling tiles above dishwasher.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Front counter Observed employee item stored next to napkins. Employee removed and stored appropriately. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle stored in garlic and oil paste. Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Cook line Observed In use utensil held in standing water at 72F. Employee discarded water placed utensils in clean water to be heated to 135F or above. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Bar Observed sanitizer bucket at 0ppm. Manager discarded and refill sanitizer bucket. Second reading 150ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed servers remove dirty plates to dish area and then returned to serving beverages, bread without washing hands. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching hair pony tail at bar area then proceeded to get beverage for guest. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed servers clean surfaces with gloves, scratch nose, touch aprons then returned to serving bread, beverages. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees cutting and serving bread with bare hands at coffee station. Observed employee taking out lemons out of container with bare hands and placing into guest beverage. Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high heat machine at bar area and dish area with temperature below 160°F. Ran dis machine twice. Discontinue use and set up 3 compartment sink. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed home made cocktail sauce, honey mustard sauce, pre marinated salmon all made on 4/20/22 in salad station expired. Observed lentil soup in walk-in dated 4/21/22 .See Stop Sale. Observed bean sauce in walk in cooler dated 4/27/22. See stop sale. Observed homemade apple pie mixture in walk in cooler dated 04/16/222. see stop sale. Warning

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 TCS foods greater than 41°F per chef made between April 26-28th greater than 41°F Cook line; calamari raw (44-45F - Cold Holding); raw salmon (44-47F - Cold Holding); fresh mozzarella (46F - Cold Holding); cooked spinach (46F - Cold Holding); mussels alive (56F); clams (55F - Cold Holding); fagioli Soup (51F - Cold Holding); minestrone (51F - Cold Holding); ditalini pasta (51F - Cold Holding) Salad Station salad station seaweed salad (46F - Cooling); feta cheese (46F - Cooling); roasted peppers (46F - Cooling); tomatoes (47F - Cooling); raw marinated salmon (51F - Cold Holding); arugula (64F - Cold Holding); prosciutto (51F - Cold Holding); raw salmon (56F - Cold Holding); ham (56F - Cold Holding); calamari salad (46F - Cold Holding); feta cheese (46F - Cold Holding); Parmesan chhese (46F - Cold Holding); raw tuna (46F - Cold Holding); quinoa cooked (56F - Cold Holding); fresh mozzarella cheese (52F - Cold Holding); tomato dressing (45F - Cold Holding) Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed home made cocktail sauce, honey mustard sauce, pre marinated salmon all made on 4/20/22 in salad station expired. Observed lentil soup in walk-in dated 4/21/22 .See Stop Sale. Observed bean sauce in walk in cooler dated 4/27/22. See stop sale. Observed homemade apple pie mixture in walk in cooler dated 04/16/222. see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods greater than 41°F per chef made between April 26-28th greater than 41°F Cook line; calamari raw (44-45F - Cold Holding); raw salmon (44-47F - Cold Holding); fresh mozzarella (46F - Cold Holding); cooked spinach (46F - Cold Holding); mussels alive (56F); clams (55F - Cold Holding); fagioli Soup (51F - Cold Holding); minestrone (51F - Cold Holding); ditalini pasta (51F - Cold Holding) Salad Station salad station seaweed salad (46F - Cooling); feta cheese (46F - Cooling); roasted peppers (46F - Cooling); tomatoes (47F - Cooling); raw marinated salmon (51F - Cold Holding); arugula (64F - Cold Holding); prosciutto (51F - Cold Holding); raw salmon (56F - Cold Holding); ham (56F - Cold Holding); calamari salad (46F - Cold Holding); feta cheese (46F - Cold Holding); Parmesan chhese (46F - Cold Holding); raw tuna (46F - Cold Holding); quinoa cooked (56F - Cold Holding); fresh mozzarella cheese (52F - Cold Holding); tomato dressing (45F - Cold Holding) Argula romaine salad used for cooking (46F - Cold Holding) Walk in Alfredo sauce ; dated 04/28 (54F - Cold Holding); Warning

High Priority - 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. See stop sale. Observed garlic with oil at 60°F at pizza station with no time mark Operator put time mark as of 11:30 am. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened on Tuesday per operator not date marked. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line with grease and mold build up Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at bar area inaccessible with salt and sugar circular container blocking hand washing sink. Observed hand washing sink inaccessible at pizza station with garbage can blocking sink. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink by coffee station used as a dump sink. Warning

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Observed employee washing spoon in hand washing sink at coffee station. Observed hand washing sink at pizza station with spoon inside. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked Italian sausage at pizza per operator cooked on April 28th not dated. Observed octopus, cooked calamari, in reach in cooler per chef cooked on April 28th not dated. Observed quinoa made Wednesday 27th at salad station not labelled. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages all around hand washing sink by coffee hand washing sink. Observed employee beverages throughout establishment on cook line, prep line, dish area on prep tables, shelves for plates, reach in coolers. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop being stored on dirty surface for ice bin machine located by dish ware area. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at bar at hand washing sink located at bar area. Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on sanitized containers in dish ware area. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers at expeditor area not inverted. Operator inverted containers. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand washing sink leaking Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping cloth stored on floor at cook line. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from Working containers of food removed from original container not identified by common name at coffee station. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Front bar open ice bin-observed approved 15 live flying insects flying around and landing on ice bin. Ice bin is not protected. Front bar- observed 2 live flying insects resting on single service napkins. Operator removed live flying insects in area. Clean and sanitized area. Corrective Action Taken Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed hand washing sink being blocked by half 6 inch pans of pasta. Operator removed pans. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen sauté line low boy cooler- observed plate inside risotto being used as a service utensil. Operator removed plate. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at walk-in cooler- observed speed rack of lamb chops thawing at room temperature.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line- observed soiled wiping cloth on cutting board. Operator removed wiping cloth. Corrected On-Site