DORONA

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or process waiver approved by the Division of Hotels and Restaurants. Cooked meats in freezer and raw fish in reduced-oxygen packaging held more than 48 hours. Warning - From follow-up inspection 2025-04-11: Time extension given to allow operator time to apply for Haccp and/or special process. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom in kitchen. Warning - From follow-up inspection 2025-04-11: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Observed container Cafiza an express cleaning powder stored above raw pasta in the dry storage area. Chef removed and placed under the espresso machine. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.

Basic - Water leaking from pipe under the prep sink near the hot water heater.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on bisque 47°(Cooling) in the walk in cooler near the managers office cooling from 07/18/2023. Operator voluntary discarded the bisque. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bisque 47°(Cooling) in the walk in cooler near the managers office cooling from 07/18/2023. Operator voluntary discarded the bisque. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); cooked noodles (46F - Cold Holding); cooked vegetables (45F - Cold Holding) in the middle reach in cooler less than hour per the operator. Operator iced down the unit and items. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times next to the three compartment sink has utensil inside.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator voluntary discarded the drink that was on the reach in cooler in front of the flat top grill. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on the shelf near the ware washing unit. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up at the severs station near the managers office. Operator turned the food contact surface down and rewashed and sanitized. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the middle reach in cooler. Operator placed inside sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name of salt and pepper at the severs station near the hand washing sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator printed form and show supplies. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beefs not asterisk identified on menu offered undercooked to guest. Operator asterisk menu items. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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. Emailed form and operator printed form and posted. Corrected On-Site

Basic - Meatballs and chicken food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator label packaged food shell life less than 48 hours per operator . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. a strainer in the hand wash sink at the bar. Operator removed the strainer. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed a cloth napkin under the bread in the warmer drawer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the hand wash sink at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters.

Basic - Plumbing system in disrepair. Observed the dipper well is not working.

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 the high temperature dish machine is at 155F after being ran three times. Operator set up manual sanitation in the three compartment sink. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the shell tags are not date marked with the date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink with ice at the bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked brisket made three days ago per the chef not date marked. Chef date marked the brisket. Corrected On-Site

Basic - Stored food not covered. Observed uncovered pasta sauce in the walk in cooler. Operator covered the pasta sauce. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook wearing a watch while preparing food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters in the kitchen area.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on the containers by the three compartment sink.