PORTOFINO COAL FIRED PIZZA

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (48F - Cold Holding); cooked peppers (46F - Cold Holding); cooked chicken (47F - Cold Holding) on shelves at walk in cooler, as per employee over 4 hours. Employee segregated food to be discarded. Corrected On-Site Warning - From follow-up inspection 2026-03-05: Observed cooked pasta (45F - Cold Holding)raw chicken (44F -Cold Holding) raw beef steak (45F -Cold Holding) at walk in cooler, as per operator from previous day, over 4 hours. Operator segregated food during inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (48F - Cold Holding); cooked peppers (46F - Cold Holding); cooked chicken (47F - Cold Holding) on shelves at walk in cooler, as per employee over 4 hours. Employee segregated food to be discarded. Corrective Action Taken Warning - From follow-up inspection 2026-03-05: Observed cooked pasta (45F - Cold Holding)raw chicken (44F -Cold Holding) raw beef steak (45F -Cold Holding) at walk in cooler, as per operator from previous day, over 4 hours. Operator segregated food during inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Warning - From follow-up inspection 2026-03-05: Observed not hot running water on 3 compartment sink , hot water running for approximately 6 minutes at 83° F. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies for employees food handlers, not original certificates available at the time of the inspection. Warning - From follow-up inspection 2026-03-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not running water on hand wash sink , hot water running for approximately 6 minutes at 81. Warning - From follow-up inspection 2026-03-05: Observed not hot water on hand wash sink , hot water running for approximately 6 minutes at 83° F. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-03-05: Still observed soiled interior. Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2026-03-05: Still observed. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed inside a bowl inside of the front counter area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Observed by the kitchen entrance a reach in cooler in disrepair.

Basic - Floor soiled/has accumulation of debris. Observed bar area floor soiled, observed under equipment's soiled, observed floor drain soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust located in the bar area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed front counter,kitchen, back area wall soiled,

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (45F - Cold Holding) on shelves at walk in cooler dated on 01/28, Manager discarded during inspection. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked meatballs (45F - Cold Holding) on shelves at walk in cooler dated on 01/28, Manager discarded during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked at pizza station, as per employee from last Tuesday, employee dated food during inspection. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed broken lid on white bin container at dry storage area.

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 on breadcrumbs container, at dry storage area, Manager removed scoop from container. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers across dishwasher machine.

Basic - Working containers of food removed from original container not identified by common name. Observed breadcrumbs container not identified with common name at dry storage, Manager labeled during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked minestrone soup dated on 07/17 inside reach in cooler at pizza station. Employee discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked minestrone soup dated on 07/17 inside reach in cooler at pizza station. Employee discarded during inspection. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.

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. Repeat Violation

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed establishment utilizing pre cooked chicken wings on site without procedures. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue on HWS at preparation area. 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 pasta (42F - Cold Holding) inside reach in cooler at front counter, as per employee from 2 days ago.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed employee's food handlers certificates on copies.

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor soiled/has accumulation of debris. Observed at preparation area.

Basic - Food stored on floor. Observed raw ground beef container stored on walk in cooler floor. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at pizza station.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at preparation area. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seared chicken breast (58F - Cold Holding) in reach in cooler at salad station, as per Manager chicken was seared yesterday. Manager discarded during inspection. Corrected On-Site Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed seared chicken breast (58F - Cold Holding) in reach in cooler at salad station, as per Manager chicken was seared yesterday. Manager discarded during inspection. Warning

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. Provided form during inspection. Warning

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Discussed and provided form during inspection. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in HWS at the prep area. Warning

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.Provided form and discussed during inspection. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seared chicken breast (58F - Cold Holding) not date marked in reach in cooler at salad station, as per Manager chicken was seared yesterday. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the ice dispenser at the front counter. Employee cleaned during inspection. Corrected On-Site Warning

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. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a towels rack blocking hand wash sink at the back of the kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice and lime residues at the front counter. Employee cleaned during inspection. Corrected On-Site

Intermediate - No 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. Provided form during inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units at the pizza station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the pizza station.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the pizza station.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the pizza station. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored stored on shelf containing togo food containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation encrusted food debris. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed green peppers not washed before cutting. Corrected On-Site

Basic - Single-service articles stored on a soiled surface. Observed box containing togo food containers stored on dry storage floor. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the 3 compartment sink, mop sink.

Basic - Water leaking from pipe and/or faucet/handle. Observed at the hand wash sink in the prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at pizza station lasagna (46 F - Cold Holding) As per employee lasagna out of temperature less than 1 hour and moved to reach in cooler.

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. Big six foodbourne illnesses sign was emailed to employee.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink back room blocked by trays. Trays were moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in hand wash sink by soda station.

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

Intermediate - Nonfood-grade basting brush used in food. Observed in garlic oil a painting brush. Brush was discarded. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No Heimlich maneuver/choking sign posted. Choking poster was provided by email.

Basic - No copy of latest inspection report available.

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 touch face and face mask to adjust and not change gloves or wash hands.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine 300ppm). Establishment is to use three compartment sink until Dishwasher is serviced.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some dry food on slicer.

Intermediate - Handwash sink not accessible for employee use at all times. Observed mat in hand wash sink at ar.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on cooler doors.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint in kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield on light back ware washing room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled top of microwave and salamander oven.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled back of three compartment sink.

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

Basic - Working containers of food removed from original container not identified by common name. No label on flour container.