Little Italy

Basic – Accumulation of debris in three-compartment sink. Bar 3-compartment sink soiled with black substance in interior of sink basins

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Buildup of food debris/soil residue on equipment door handles. Oven handle soiled, sticky from grease buildup Repeat Violation

Basic – Carbon dioxide/helium tanks not adequately secured. CO2 tank at bar unsecured

Basic – Cardboard used to line nonfood-contact shelves. Underneath cookline

Basic – Ceiling tile missing. Above electrical room door

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic – Covered waste receptacle not provided in women's bathroom. Unisex employeebathroom in kitchen

Basic – Current Hotel and Restaurant license not displayed.

Basic – Equipment in poor repair. Walk-in freezer inoperable Repeat Violation

Basic – Floor tiles missing and/or in disrepair. In bar Repeat Violation

Basic – Ice scoop handle in contact with ice. In bar.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Counter oven on server station area soiled with old food debris

Basic – Light not functioning. In walk-in cooler

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in cooler

Basic – No mop sink or curbed cleaning facility provided at establishment. Warning

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee cup in reach-in cooler under maketable

Basic – Single-service articles improperly stored. Coffee filters stored in open container

Basic – Unnecessary items/unused equipment on the premises. Stand mixer, microwave, ice machine, cooler not in/inoperable use stored in kitchen Repeat Violation

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler

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. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream on prep table temped at 60F, used to prepare an order less than 1 hour prior per operator placed back in reach-in cooler. Raw chicken cutlets in reach-in cooler under prep table temp at 48F-50F cold holding, used to prepare an order less than 1 hour prior per operator, placed continue ambient cooling in reach-in cooler. Corrective Action Taken

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams and mussels

Intermediate – Clam/mussel/oyster tags not marked with last date served. Clams and mussels

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. Repeat Violation