New York Pasta Garden

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

Lip on ice machine at soda dispensing machine at front service line soiled.

Basic – Bowl or other container with no handle used to dispense food

Bowl without handle used to dispense sugar. Operator removed bowl.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Ceiling throughout back of house in disrepair/ holes in ceiling/ multiple ceiling tiles missing in back of house.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach-in cooler across from pizza oven unable to maintain temperature of 41F and below. Observed middle door in disrepair and water in bottom of cooler. Employee put ice in bottom of cooler to chill foods but ambient temperature is 48F Warning

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean stacked pans on storage shelf near back door unable to properly air dry

Basic – Equipment in poor repair

Door on reach-in cooler across from pizza oven in disrepair

Also, walk-in-cooler door and gasket in disrepair. Repeat Violation

Basic – Floors not constructed to be easily cleanable

Floor in walk-in-cooler in disrepair and not easily cleanable.

Basic – Hole in or other damage to wall

Walls on cookline and in back of house near dry food storage and warewashing areas in disrepair/ holes in wall/ parts of wall missing and can see light from outside.

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

Multiple pairs of tongs hanging from handle of oven at end of kitchen. Employee removed tongs to properly store. Repeat Violation

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

Gaskets on multiple reach-in coolers on cookline soiled. Repeat Violation

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present

Frame around back door not protected from vermin and multiple flying insects present. Repeat Violation

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Floor throughout kitchen, prep, warewashing and cookline unsealed concrete. Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed approximately 26 flying insects in the following areas: 10 near the clean storage shelf for pots and pans, 4 in the bar area, 5 in dry food storage area, 6 in the dishwashing area, and 1 on counter at front service line at container of oil for bread. Operator stated he will call Orkin Repeat Violation Admin Complaint

High Priority – Nonfood-grade bags used in direct contact with food

Raw chicken stored in direct contact of non food grade thank you bag.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken stored over raw lamb in reach-in cooler in prep area. Operator removed chicken to properly store. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

meatballs (48F – Cold Holding); breaded chicken (48F – Cold Holding); cut tomatoes (46F – Cold Holding); sliced provolone cheese (47F – Cold Holding) in reach-in cooler across from pizza oven. Employee stated items were placed in cooler about an hour prior. Employee placed ice in bottom of cooler to chill foods. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Spray bottle containing toxic substance stored next to single use to go trays at bar area. Operator removed spray bottle of cleaner. Corrected On-Site

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

Clam tags not date marked with last date served.

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

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

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

Cutting boards on reach-in coolers on cookline soiled/ stained

Also, portable cutting board in prep area soiled/ stained

Also, soda nozzle at soda dispensing machine soiled Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink in prep area blocked by floor fan.

Intermediate – Nonfood-grade basting brush used in food

Non food grade brush used for oil at counter at front service line. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

House made lasagna made two days ago not date marked. Employee date marked pan of lasagna. Corrected On-Site Repeat Violation