IL PASTAIOLO

High Priority - Raw animal food stored over canned/bottled drinks. Observed shrimp stored over bottles of water.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Food stored on floor. Observed oil container on floor at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

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

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 Dishwasher (Chlorine 0ppm), advised chef to set up the 3 compartment sink.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over diced ham inside RIC at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster broth (77F - Cold Holding); mushroom butter (76F - Cold Holding) with not enough ice to cover the pan at cook line, as per chef for approximately 1 hour prior. Repeat Violation

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bolognese (52F - Cold Holding); Shrimp (52F - Cold Holding) at cooling drawer at cookline. As per chef, 2 hours. Products were removed and placed in reach-in cooler for rapid cooling. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-03-27: Observed lobster broth (77F - Cold Holding); mushroom butter (76F - Cold Holding) stored next to the cook line for less than 3 hours, as per operator. Operator placed items inside reach in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hose stored inside hand washing sink at cookline. Hose was removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-03-27: Observed handwashing sink used to thaw meat. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2025-03-27: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed near kitchen entrance. Warning - From follow-up inspection 2025-03-27: Carbon dioxide/helium tanks not adequately secured. Observed near kitchen entrance. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at unit between cookline and mop sink and reach-in cooler behind preparation area closer to mop sink. Observed cooling drawer gaskets in disrepair at cookline, advised chef to avoid using unit unit since the gaskets are so damaged. Warning - From follow-up inspection 2025-03-27: Observed reach-in cooler gaskets in disrepair at unit between cookline and mop sink and reach-in cooler behind preparation area closer to mop sink. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach-on cooler gaskets near cookline. Warning - From follow-up inspection 2025-03-27: Observed at reach-on cooler gaskets near cookline. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster broth (77F - Cold Holding); mushroom butter (76F - Cold Holding) stored next to the cook line for less than 3 hours, as per operator. Operator placed items inside reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. By a container with beef thawing.

Intermediate - Observed no chlorine or quantnary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Equipment in poor repair. Observed gaskets torn in the flip top reach in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spatulas in standing water of 98F. Operator removed water. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in standing water. Operator removed water and placed inside reach in cooler. Corrected On-Site

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

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 heavy cream (92F - Cold Holding) next to the cook line. As per the cook it was left out all night. The cook discarded it.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (92F - Cold Holding) next to the cook line. As per the cook it was left out all night. The cook discarded it.

Intermediate - Clam tags not marked with last date served.

Intermediate - Establishment not maintaining clam tags for 90 days.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan with utensils in the hand washing sink at the cook line.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the kitchen entrance.

Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating from a plate on a cutting board at the cook line.

Basic - Equipment in poor repair. Observed a gasket coming off the door on the 3 door upright cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up item from floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 50f, bacon and peas 51f, held less than 4hrs

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 105/109/104f, marinara sauce 125/120/126f items held more than 4f,

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. Milk inside reach in cooler Operator placed date mark on item. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener glad rusted.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station on cook line blocked by garbage can.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station at cook line.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Condensation build up on AC Duct above food preparation area.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw meat over raw fries in upright freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled and can opener soiled at three compartment sink and can opener at end of prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garbage can. Manager removed it. Corrected On-Site

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

Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom of table rusted next to ice machine.

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. Observed no sign for under cooked or raw oysters in establishment. Provided poster Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no poster for raw item consumption poster. Provided poster.Corrected On-Site Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above reach in cooler not inverted. Manager had them inverted. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food preparation not wearing a beard guard, at grill area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas stored in water at 89°f next to grill line. Manager removed the utensils and discarded water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle drink on top of prep cooler. Manager removed it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles ready for use not labeled at top of grill area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler under stove seafood mix (50F - Cold Holding); cooked pasta (50F); shrimp (50F - Cold Holding), Employee added ice bags to food items to cool dawn Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned and sanitized can opener blade. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed on preparation refrigerated table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on preparation table. Manager removed cellphone from preparation area. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty fan above hand wash sink

Basic - Old labels stuck to food containers after cleaning.

Basic - Soiled dry wiping cloth in use.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Observed cutting board stained. - From follow-up inspection 2022-01-05: Time Extended

Basic - - From initial inspection : Basic - Clean bowls, plates not stored inverted or in a protected manner. - From follow-up inspection 2022-01-05: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-01-05: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2022-01-05: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasonings/spices not labeled. Observed squeeze bottles containing different sauces not labeled. - From follow-up inspection 2022-01-05: Time Extended