BARCELLO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce at 4:33pm( 86F cooling) since 2 hours cooked Brussels (83F - Cooling 5:15pm)2 hours. Products did not cool to 70F within 2 hours. Operator moved product to be reheated to 165F + to restart cooling at 135F Corrective Action Taken Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes and then handled clean dishes without washing hands. Discussed with Operator, employee washed hands. Corrected On-Site Warning

High Priority - Employee switched from working with raw fish to handling clean tongs without washing hands. Discussed with Operator, employee washed hands. Corrected On-Site Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth use to peel skin of beets. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked short rib Operator stored. Property Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw veal over cooked duck Operator stored properly Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef on cook line Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. About 12 seal already defrost tuna stored since yesterday see stop sale Warning

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. Sautéed station cooler,Raw pork 50F cold holding, stop sale raw veal 50F cold holding stop sale , pantry station, burrata 53F cold holding stop sale, balsamic vinegar with fresh garlic 48F cold holding , stop sale, cooked quinoa 60F cold holding, stop sale, cooked asparagus 51F cold holding stop sale cooked short rib 50 stop,sale Per operator products not prepared or portioned today stored overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed station cooler,Raw pork 50F cold holding, stop sale raw veal 50F cold holding stop sale , pantry station, burrata 53F cold holding stop sale, balsamic vinegar with fresh garlic 48F cold holding , stop sale, cooked quinoa 60F cold holding, stop sale, cooked asparagus 51F cold holding stop sale cooked short rib 50 stop,sale Per operator products not prepared or portioned today stored overnight Sautéed station cooler, Coleslaw 55F cold holding, , cheese 53F cold holding .; raw pork (48F - Cold Holding); raw steak (48F - Cold Holding), bean sprouts 54F cold holding, cooked onions 50F cold holding, pantry station, hard boil eggs 51F cold holding, Caesar dressing 51F cold holding, blue cheese 51F cold holding Per operator products not prepared or portioned today stored for approximately 2 hours Advised operator to iced down Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked short rib (118F - Hot Holding), mashed potatoes 110F hot holding,marinara sauce 123F hot holding, butter sauce 89F hot holding Per operator stored for approximately 2 hours. Operator moved items to stove top to be reheated to 165F + Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line Sliced tomatoes at 4:43pm(53F cooling) since 2 hours. Cooked broccoli at 4:43pm(59F cooling)since 12pm at 5:30pm same temperature for both At this current cooling rate product will not cool to 41F within 4 hours Cooked broccoli at this current cooling rate product will not cool to 41F within 6 hours. Operator iced down cooked chicken/cooked spinach/ cooked meatballs at 5 pm (84F - Cooling )since 25 minutes at 5:31pm same temperature for all 3 items At this current cooling rate products will not cool to 70 F within 2 hours Operator moved to freezer Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks used to dump ice. Discussed with Operator. Hand wash sink used to store soiled fry baskets. Operator removed. Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. About 12 seal already defrost tuna stored since yesterday see stop sale Warning

High Priority - - From initial inspection : High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh salmon available undercooked upon request Warning - From follow-up inspection 2023-06-20: do not serve undercooked salmon under documentation is provided Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior south side Warning - From follow-up inspection 2023-06-20: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-06-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily encrusted Corrected On-Site Warning - From follow-up inspection 2023-06-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi poke tuna, tuna sashimi pizza, seared tuna salad Warning - From follow-up inspection 2023-06-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Warning - From follow-up inspection 2023-06-20: Time Extended

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 2023-06-20: Time Extended

Intermediate - - From initial inspection : 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. Employees with no food handler training Warning - From follow-up inspection 2023-06-20: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cookline Bar Waitstation Warning - From follow-up inspection 2023-06-20: Bar Waitstation Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 dented #10 cans of chick peas Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh salmon available undercooked upon request Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tcs dill sauce made in house 5/8 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. Mashed potatoes 97F and 103F heating 10 minutes per chef rechecked 45 minutes later and 111F and 113F. Removed to reheat rapidly. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: Tcs Caesar 64F, blue cheese 56F, fresh mozzarella 59F, goat cheese 58F, tuna 58F, cooked artichokes 54F. Overnight in cooler, see stop sale Sliced cheese 51F, 53F, cooked broccoli 49F, raw chicken 52F, horseradish dairy/sauce 50F, fresh garlic in oil 62f, raw fish 45F, cooked chicken 45F. Overnight in cookline cooler next to steam table. See stop sale. Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior south side 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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily encrusted Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cookline blocked by trash can/cooler Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi poke tuna, tuna sashimi pizza, seared tuna salad Warning

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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. Employees with no food handler training Warning

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

Basic - Water leaking from pipe and/or faucet/handle. Drain under dish area handsink Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar in large plastic container Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad flip top ; quinoa (45°F - Cold Holding); cooked green beans (45°F - Cold Holding); cut tomatoes (45°F - Cold Holding); breaded cheese balls (45°F - Cold Holding). Operator stated being held less than 4 hours, placed items in ice bath. Corrective Action Taken Warning

Basic - Cloth used as a food-contact surface. At walk-in cooler; cloth covering cut lettuce in water. Operator removed cloth. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; bucket of cut lettuce stored on floor. Operator removed from floor. Corrected On-Site