NOVECENTO

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-06-27: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning Time Extended

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 to operator. Operator printed and posted. Corrected On-Site

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 to operator. Operator printed and staff signed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink in front kitchen cook line.

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

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink in ware washing area soiled. Observed hood soiled.

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

Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. - From follow-up inspection 2022-03-28: Clam tags not marked with last date served. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam tags for 90 days. - From follow-up inspection 2022-03-28: Establishment not maintaining clam tags for 90 days. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-03-28: Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed throughout kitchen area. - From follow-up inspection 2022-03-28: Floor area(s) covered with standing water. Observed throughout kitchen area. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler in front cookline. - From follow-up inspection 2022-03-28: No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler in front cookline. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers soiled. Observed fan cover in walk in cooler soiled / rusted. - From follow-up inspection 2022-03-28: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers soiled. Observed fan cover in walk in cooler soiled / rusted. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at meat station. - From follow-up inspection 2022-03-28: Reach-in cooler shelves with rust that has pitted the surface. Observed at meat station. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above croquette mix. Observed raw shrimp over cheese.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled at the bar.

Intermediate - Handwash sink not accessible for employee use at all times. Observed at ware washing area and front meat station hand sink.

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

Intermediate - No soap provided at handwash sink. Observed at cook line. Chef replaced soap bottle in dispenser. Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Food stored in a location that is exposed to splash/dust. Observed ice bin used for drinks located at the bar, exposed to splash from hand washing.

Basic - Ice bucket/shovel stored on floor between uses. Observed at bar.

Basic - Ice scoop handle in contact with ice. Observed at bar area.

Basic - In-use tongs stored on equipment door handle between uses. Observed in the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line and bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed walk in cooler fan guards soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in freezer.

Basic - Single-service articles improperly stored. Observed on floor.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over fish in walk in cooler

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front prep area hand sink.

Intermediate - No soap provided at handwash sink. At front service hand sink.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Floor area(s) covered with standing water.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil and coconut milk spread stored on floor in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.