Amelias

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

1 opened can next to red wine and raw chicken on cooks line. n1 large employee container on prep table where tomatoes were being cut. Repeat Violation

Basic – Equipment in poor repair

Multiple cutting boards with deep cut marks

Interior small table top heater/oven on cooks line the inside piece is cracked. Repeat Violation

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

3 pairs of tongs on oven door handle on cooks line, employee moved tongs. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple reach in cooler gaskets soiled. nDrink reach in cooler behind bar the sliding door jams are soiled. nIce cream reach in freezer lid soiled. Repeat Violation

Basic – Single-service articles improperly stored

Aluminum Togo containers on floor in back dry storage area, operator placed on shelf. Corrected On-Site

Basic – Stored food not covered

Procutto inside reach in freezer not cover.

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

On cooks line.

Basic – Working containers of food removed from original container not identified by common name

Large sugar container no label in dessert area. Employee labeled. Corrected On-Site Repeat Violation

Basic – Worn, torn and/or soiled floors/carpeting

Carpet in dry storage closet. nOther carpet is just soiled in back hallway area. Repeat Violation

High Priority – Container of medicine improperly stored

Small first aid kit on top of cookie container at dessert area.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee cutting tomatoes with bare hands when inspector walked in door. Employee quit cutting tomatoes and washed hands. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbutter (54F – Cold Holding); reach in cooler nearest ovens the individual containers up top were placed in a large metal pan, cold air not fully reaching food items. Other items down below were 41F or below. nbutter (52F – Cold Holding); cream sauce (51F – Cold Holding) items in top of flip top cooler in prep area gaps where no food containers were present, cooler lid kept open by back door that was open (screen present), items in bottom cooler were 41F or below and some items cooling. Operator moved cooling items and covered gaps and closed lid. Items below 41F. Corrected On-Site Repeat Violation Admin Complaint

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

Cheesecakes and tiramisu in reach in cooler opened previous days.

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

Stained cutting board on reach in cooler on cooks line. nInterior reach in cooler nearest back door soiled. nInterior oven. nInterior ice machine. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Employee filling up pans with water at Handwash sink by back door. Repeat Violation

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

Quaternary ammonia for sanitizer buckets.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Sink in warewashing area. Repeat Violation

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

At the end of cooks line sink water is turned off due to plumbing pipes under restaurant being in disrepair.