- General Comments that relate to this Inspection
Notes:Food items on ice in cook line area: Sliced tomatoes @ 37 f; Sausage @ 38 f. Walk in cooler @ 40 f; All food products stored properly. All dates current. All product labeled and dated properly. Meat balls @ 39 f; Lasanga @ 38 f. All food products stored in food grade containers. Condensation unit clean and in good condition. No leaks. All shelving clean. Reach in coolers @ 40 f. Tomatoes @ 39 f; Desserts @ 37 f; Lettuce @ 38 f; Beef @ 38 f; Shrimp @ 38 f; Pasta @ 38 f.Freezer @ 0 f; Shrimp frozen. All other food products frozen and stored properly. Prep area clean and well maintained. Cutting boards; Can opener; Microwave; pasta maker; Slicer; utensils; cookware all clean and stored in clean location.Hood/ grill/fryer area clean and well maintained. Sauces cooking @ 190 f. All serving and cooking utensils clean and stored properly. Dish machine @ 50ppm. 3 compartment sink not set up for wash; rinse; sanitize at time of inspection. No leaks in plumbing. Sprayers in good condition. Test strips on hand.Floors and counters clean. Customer area clean and well maintained. Menus and bill folders clean and wiped down on regular basis.All server stations clean. Utensil trays clean and utensils clean. Server area clean. Ice bins clean and scoop stored in clean container.Hood/stove/fryer area clean and well maintained.Restrooms clean and well maintained.Discussed no bare hand contact with ready to eat food items with Antonio (Chef). No issues. Franco Gulizia is CFPM for facility- no others listed. No employee has failed serve safe exam. Handed out handwashing sticker - posted in facility.
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11/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Food items on ice in cook line area: Sliced tomatoes @ 37 f; Sausage @ 38 f. Walk in cooler @ 40 f; All food products stored properly. All dates current. All product labeled and dated properly. Salmon @ 38 f; Shell fish 36 f; Meat balls @ 38 f; Lasanga @ 38 f. All food products stored in food grade containers. Condensation unit clean and in good condition. No leaks. All shelving clean. Reach in coolers @ 40 f. Tomatoes @ 39 f; Desserts @ 37 f; Lettuce @ 38 f; Beef @ 38 f; Shrimp @ 38 f; Oysters @ 38 f; Pasta @ 38 f.Freezer @ 0 f; Shrimp frozen. All other food products frozen and stored properly. *Shellfish tags on file. Prep area clean and well maintained. Cutting boards; Can opener; Microwave; pasta maker; Slicer; utensils; cookware all clean and stored in clean location.Hood/ grill/fryer area clean and well maintained. Soup on stove @ 200 f. Sauces cooking @ 198 f. All serving and cooking utensils clean and stored properly. Dish machine @ 50ppm. 3 compartment sink not set up for wash; rinse; sanitize at time of inspection. No leaks in plumbing. Sprayers in good condition; Floors and counters clean. Customer area clean and well maintained. Menus and bill folders clean and wiped down on regular basis. Server area clean. Ice bins clean and scoop stored in clean container.Hood/stove/fryer area clean and well maintained.Restrooms clean and well maintained.
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11/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; All food products stored properly. All dates current. All product labeled and dated properly. Salmon @ 38 f; Shell fish 36 f; Meat balls @ 38 f; Lasanga @ 38 f. All food products stored in food grade containers. Condensation unit clean and in good condition. No leaks. All shelving clean. Reach in coolers @ 40 f. Tomatoes @ 38 f; Garlic mix @ 38 f; Desserts @ 38 f; Lettuce @ 38 f; Beef @ 38 f; Shrimp @ 35 f; Oysters @ 35 f. Freezer @ 0 f; Shrimp frozen. All other food products frozen and stored properly. Prep area clean and well maintained. Cutting boards; Can opener; Microwave; pasta maker; Slicer; utensils; cookware all clean and stored in clean location.Hood/ grill/fryer area clean and well maintained. Soup on stove @ 190 f. Sauces cooking @ 195 f. All serving and cooking utensils clean and stored properly. Dish machine @ 50ppm. 3 compartment sink not set up for wash; rinse; sanitize at time of inspection. No leaks in plumbing. Sprayers in good condition; Floors and counters clean. Customer area clean and well maintained. Menus and bill folders clean and wiped down on regular basis. Server area clean. Ice bins clean and scoop stored in clean container.
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12/10/2013 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
80) Thermometers not functioning in cold holding units (salad make-up and cook-line meat make-up unit). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-walk-in at 38F -cooked and cooled meat sauce 39F-41F -cooked and cooled lasagna 39F -raw beef and chicken 36F-38F-discussed cooling procedures with no problems noted-raw meats stored properly – no cross-contamination issues notes-salad make-up unit (thermometer no functional – see notes above) -all products inside (cheeses) checked at 39F-41F-deli meat reach-in 40F -deli meats 39F-42F-cook-line reach-ins less than 40F -lasagna 39F -pasta 40F -raw fish; shell fish; beef and chicken 37F-41F -garlic and oil mixture 40F-shell fish tags available for review-freezers less than 40F -ice machine clean; scoop stored properly-discussed process for cleaning/sanitizing meat slicer with no problems noted-dishwasher checked at 100 ppm chlorine-chemical test kits available-wiping cloth sanitizer bucket checked at 100 ppm chlorine-food and single service items stored 6†above ground-employee and customer restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*Operator has ServSafe certificate for CFPM renewal; but must obtain WCHD certificate by 11/26/12
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11/16/2012 | Routine Inspection 1st | 99 |
- [1] Original container; properly labeled
Label food products in walk-in with date and time cooked/prepared.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-observed employee handwashing-salad make-up units at 40F -cheese 39F-42F-pasta/dessert reach-in at 40F-cook-line make-up unit at 38F -raw beef 38F -raw chicken 36F-hot holding: -soup 167F -meat sauce 154F-veggie/pasta reach-in at 40F-freezers less than 0F *ensure freezers are equipped with thermometers-walk-in at 36F -cooked and cooled meat balls 38F -cooked and cooled sausage 40F -cooked and cooled meat sauce 39F -shell fish 38F-discussed cooking and cooling procedures with no problems noted-raw products stored on bottom shelf - no cross-contamination issues noted-discussed raw meat thawing procedures with no problems noted-observed shell fish tags-dishwasher checked at 100 ppm chlorine-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-ice machine clean; scoop stored properly-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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6/14/2011 | Routine Inspection 1st | 99 |
- [4] Number; convenient; accessible; designed; installed
300) Hand sink blocked by towel hamper. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing - immediately corrected on-site. Discussed the importance of employee hand washing and hand washing policies with operator.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-cook-line reach-in at 38F -raw fish at 39F -raw chicken at 40F -raw beef at 39F -raw muscles at 40F-shell fish tags available-single door pasta reach-in at 40F-salad make-up unit at 38F -ham at 39F-freezers all less than 0F-walk-in at 38F-40F -pork 38F -beef 39F -cooked and cooled meat balls 39F -cooked and cooled soup 39F-discussed cooking and cooling procedures with no problems noted-observed proper thawing-desert reach-in at 40F-dairy reach-in at 40F-product dates current-hot holding: -tomato basil soup at 176F -minestrone soup at 169F-wiping cloth sanitizer bucket checked at 100 ppm chlorine-dishwasher sanitizer checked at 100 ppm chlorine-chemical test kits available-ice machine clean; scoop properly stored-employee restroom stocked and clean-chemicals labeled and properly stored-customer restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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11/5/2010 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor in walk-in. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding units: salad make-up unit; cook-line reach-in; top load freezer and dessert freezer. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. Exposed wood shelving used on top of three-compartment sink. Replace with smooth; easily cleanable and nonabsorbent surface. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-dessert reach-in at 40F-walk-in checked via 2 separate thermometers at 20F and 35F – obtain a new functional thermometer to verify walk-in temperature. Products checked in walk in at: -salmon 45F-48F -deli meats at 42F-45F -egg plant Parisian at 43F*monitor unit to maintain 40F or less at all times-raw chicken in cook-line reach-in at 48F – per operator; chicken just prepped. Ensure chicken is held at 40F or less-raw fish in cook-line reach-in at 38F-pasta reach-in at 40F-reach-in freezer at -3F-hot holding: -meat sauce at 156F-discussed cooking procedures with no problems noted-products labeled-raw product stored correctly-dishwasher checked at 100 ppm chlorine-test strips available-wiping cloth sanitizer buckets checked at 100 ppm chlorine-chemical bottles labeled and properly stored-product dates current; FIFO policies in place-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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8/11/2009 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw beef in reach in stored above ice cream Store raw meats below or away from ready-to-eat foods.Unhusked garlic stored in container on diswasher. Store garlic away from dishwasher due to possibility of contamination from splashed soap or other chemicals.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer in freezer on cook line not working. Replace with new thermometer and check temperature daily.Test strips for chlorine sanitizer in dishwasher had not been opened. Train staff to test sanitizer daily.
- General Comments that relate to this Inspection
Discussed proper cooling procedures using ice water bath and ice paddle. (Ice paddle can be made from fro0zen drinking water bottle. Put leftover soup in metal pans and cool to room temperature (70 F.) before placing on top shelf of walk in uncovered.)Do not over fill metal containers with cheese on ice water bat on cook line. Store in walkin between 2 pm and dinner hours.Chlorine sanitizer in dishwasher at 75 ppm. All refrigeration temperatures below 40 F Freezer at 5 to -6 degrees F.Left alcohol warning for pregnant women to be posted in the resat room.
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6/5/2008 | Routine Inspection 1st | 96 |
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