TWO MEATBALLS IN THE KITCHEN

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. Observed chlorine concentration at 0 ppm. Operator called technician and will use working dishmachine in kitchen. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 45F cold hold, chopped ham 45F cold hold less than 4 hours in pizza prep reach in cooler. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler and operator will use time as a public health control. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored on top of dishmachine. Operator removed chemicals. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed broom blocking hand wash sink on side food prep station. Operator removed broom. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above foid served to public. Educated operator on proper storage of employee food. Operator placed employee food in bottom shelf. Corrected On-Site Repeat Violation

Basic - Floor area in front of ice machine covered with standing water. Educated operator on the importance of having no standing water. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer. Educated operator on the importance of storing food off of floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar containers. Educated operator on importance of labeling. Operator labeled containers. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with pizza dough.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 44F cold hold, cooked sausage 44, butter 45F cold hold less than 4 hours. Note: establishment just received delivery. Educated operator on maintaining foods at 41F or below. Operator turned down walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink in dishwash area. Educated operator on importance of having vacuum breaker. Repeat Violation

Basic - Bowl or other container with no handle used to dispense spices. Educated operator on importance of using scoops with handles. Operator removed cups. Corrected On-Site Repeat Violation

Basic - Floor are in front of walk in cooler covered with standing water. Educated operator on not having standing water. Educated operator on importance of having no standing water. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed beverage. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware. Educated on proper storage of utensils. Operator inverted utensils. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Observed American cheese 45F cold hold, butter 44F cold hold less than 4 hours in walk in cooler. Operator just received delivery. Operator turned down walk in cooler. tomato sauce 46F cold hold, ricotta 46F cold hold less than 4 hours. Operator turned down pizza reach in cooler, moved reach in cooler away from wall, and double panned with ice. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink in dishwash area. Operator placed paper towels at hose Bibb. Corrected On-Site

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

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. Operator completed form. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at bar. Operator labeled bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense spice. Operator removed cups. Corrected On-Site

Basic - Floor are in front of walk in cooler covered with standing water. Educated operator on not having standing water. Educated operator on importance of having no standing water. Operator mopped floor. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor in walk in freezer. Observed boxes of food stored underneath shelving.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on having santizer bucket off of floor. Operator corrected bucket off of floor. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored over ready to eat bags of sauces in walk in cooler. Operator placed container of raw hamburger on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato sauce 50F cold hold, sliced tomatoes 45F cold hold less than 4 hours. Operator turned down reach in cooler and double panned time/temperature control for safety foods with ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area at end of cook line blocked by oil collector. Educated operator on importance of having hand wash sink not blocked. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in wait/beverage station. Operator placed paper towels at hand wash sink. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Educated operator on having closed container. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in coolers. Operator placed employee food on bottom shelf. 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 backpack stored on top of mixer. Backpack removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Pizza maker.

Basic - Floor are in front of walk in cooler covered with standing water. Educated operator on not having standing water. Repeat Violation

Basic - Open dumpster lid. Educated operator on having dumpster lid closed. Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.

Basic - Wiping cloth sanitizing solution stored on the floor.

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 approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging cook chill method with sauces. Educated operator on having HACCP plan. Repeat Violation Warning - From follow-up inspection 2023-11-08: Observed establishment using reduced oxygen packaging cook chill method with sauces. Observed No HACCP Plan Submitted. Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at wait station not wash hands before putting on gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over containers of ready to eat bread. Operator placed raw chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean soup 130F hot hold less than 4 hours. Operator reheated soups on stove to 165F. Rechecked temperature at 178F. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using reduced oxygen packaging for cook chill method with sauces.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as dump sink.

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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature reaching 93F (waited 3 minutes).

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpacks and sweaters stored on shelving near clean equipment. Operator removed employee items. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at expo station plating food wit no beard guard.

Basic - Floor area(s) covered with standing water in front of walk in cooler.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed three 6lb cans of tomato puree/sauce. Operator separated cans to be returned to distributor. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 45F cold hold, lasagna 45F cold hold, raw chicken 45F cold hold less than 4 hours. Operator turned down walk in cooler. Corrective Action Taken

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

Intermediate - Clam/mussel tags not marked with last date served. Educated operator on importance of putting last date served on tag.Repeat Violation Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk stored in hand wash sink in side food prep area. Operator removed whisk. Observed hose in hand wash sink in dishwash area. Operator removed hose. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Operator removed. Corrected On-Site

Basic - Accumulation of black/gray-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Pizza prep reach in cooler.

Intermediate - Clam/mussel tags not marked with last date served. Corrected On-Site Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Handwash sink at bar.

Intermediate - Food-contact surface soiled with food debris. Can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at beverage/wait station blocked by cloth bag. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at handwash sink at bar reaching 89°F (waited 3 minutes). Repeat Violation

Basic - Bowl or other container with no handle used to dispense yeast in walk in cooler.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cooks.

Basic - Food not stored at least 6 inches off of the floor. Pasta storage walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Pizza station and bar. Corrected On-Site

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. Observed chlorine concentration at 0ppm. Operator primed sanitizer. Observed chlorine concentration at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil 80°F less than 4 hrs. Operator will use Time as a Public Health Control. Operator will discard at 3:00 p.m. Provided operator with Time as a Public Health Control Form. Observed Pasta salad 50°F cold hold, ricotta 48°F cold hold less than 4 hrs . Observed cheddar cheese 48°F cold hold, raw ground beef 47°F cold hold less than 4 hrs in walk in cooler.Time temperature control for safety foods double panned with ice. Walk in cooler turned down.Observed garlic in oil discarded before leaving inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce 123°F hot hold more than 4 hrs. Stop Sale. Sauce discarded. Corrective Action Taken

Intermediate - Clam/mussel not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel tags not marked with last date served. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at 88°F (waited 3 minutes). Bar.

Basic - Floor soiled/has accumulation of debris underneath ice bin.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Water leaking from pipe underneath food prep sink.