Il Mulino Restaurant Improves its Sanitary Rating

No Violations Were Observed

Basic - In-use knife/knives stored in cracks between pieces of equipment at bar. Bar tender removed knife. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook area.

Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - No soap provided at handwash sink in pasta prep area. Cook placed soap in dispenser **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80°F Chef discarded water. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sausage and fish. Sausage 56°F was cooked and fish 36°F was placed in walk in cooler **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter chips 79°F, chef discarded butter, because time removed from 41°F could not be determined. See stop sale

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing at bar to strong. Operator set up new solution at 200 ppm. **Corrected On-Site**

High Priority - Raw beef stored over cooked vegetables at pizza station. Operator placed beef on bottom shelf and veggies on the top. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink at bar , straws and lemons were removed. **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink

No Violations Were Observed

Basic - Cut spinach stored on kitchen floor.placed spinach in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 95°F tongs stored in water.discarded the water **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At salad prep station.placed cloth in solution. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. To strong in salad prep area. Set up fresh solution. **Corrected On-Site**

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. 0 ppm.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Spinach at cook line 55°F, placed spinach in walk in cooler. **Corrective Action Taken**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. To strong at bar.

Intermediate - Employee used handwash sink as a dump sink next to soda machine.

Intermediate - Hot water not provided/shut off at employee handwash sink can not turn handle next to walk in cooler,

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In back prep area. Discarded water **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish in prep room next to hand wash sink. Placed fish in sink under running water **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. To strong. At front line salad prep station. Set up fresh solution at 200 ppm. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Salt on shelf next to walk in cooler #2. Wrote name on container. **Corrected On-Site**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. To strong at bar.

Basic - Bowl or other container with no handle used to dispense salt at cook line. Took plate out **Corrected On-Site**

Basic - Build-up of soil/debris on the floor under shelving in front of pasta prep walk in cooler

Basic - Case of washed and peeled onions stored on floor in walk-in cooler. Placed case on shelf. **Corrected On-Site**

Basic - Employee tasting food with his finger in grill area.

Basic - Exterior door has a gap at the threshold that opens to the outside. In back pasta prep area.

Basic - Garbage or debris on floor under, around, drain in bar.

Basic - Mushrooms not washed prior to preparation.

Basic - No conspicuously located ambient air temperature thermometer in holding unit across from three compartment sink. Placed one inside the unit **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In salad prep area. Placed cloth inside bucket **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Salt at cook line.

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 2 containers Marinara sauce in walk in cooler between 62°F and 68°F cooked more than 10 hours ago.

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. 1 container Marinara sauce in walk in cooler cooked more than 10 hours ago at 72°F.

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Lasagna 145°F, cooked yesterday

High Priority - Raw animal food stored over ready-to-eat food. Raw beef stored over cut and cleaned peppers. Moved raw food on bottom shelf.

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

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara containers in walk in cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 3 Marinara containers in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.120°F

High Priority - Cooked poultry cold held at greater than 41 degrees Fahrenheit. 2 chicken Breasts at 55°F in flip top cooler for more than 4 hours. See stop sale

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Intermediate - Spray bottle containing toxic substance not labeled in bar .

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffe cup **Corrected On-Site**

Basic - Food stored on floor. Onions in dry storage **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. At Bar. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. In walk in cooler and freezer # 2

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.All Pasta sauces.

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. calamari 62°F. Voluntarily discarded. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.chicken

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.

Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.Different kind of pastas.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler at cookline and cooler at prep station.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler at back prep station . **Corrected On-Site**

Basic - Case/container of peeled onions stored on floor in walk-in cooler. **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.In prep area.

Basic - Bowl or other container with no handle used to dispense food. Flour and panko

Basic - Gaskets/seals on holding unit in poor repair. At cookline

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. O ppm before Maintenance company was called and dish machine was repaired. 100 ppm **Corrected On-Site**

Basic - Build-up of grease on nonfood-contact surface. On ceiling over dish machine.

Basic - Soil residue build-up on nonfood-contact surface On flour lids .

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on gaskets of reach in coolers at cookline.

Basic - Leaking pipe at plumbing fixture under hand wash sink in dough prep.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes at prep area in the back.

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in sink at pasta prep area **Corrected On-Site**

High Priority - Live, small flying insects in food preparation area.

Basic - Ceiling tile missing or vent missing over dish machine.

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In prep area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.In flip top cooler at pizza prep chicken on top at 46f stacked to high. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.Raw chicken over Pizza dough. seafood over pizza dough

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cleaned onions. **Corrected On-Site**

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.Prep cook slicing tomatoes for salad. **Corrected On-Site**

Basic - Sugar scoop handle in contact with sugar. **Corrected On-Site**

Basic - Ice scoop stored with handle in contact with ice in ice bin.At front prep station. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Bottom soiled.

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. 0 ppm chlorine.Machine was serviced by Eco lab during inspection. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food.Can of open Comet next to shrimp in prep area next to 3 comp. sink. **Corrected On-Site**

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over fresh pasta in walk-in cooler. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw seafoods and shellfish over cooked chicken in walk-in cooler. Corrected On Site.

Critical - Observed food stored on floor. raw chicken on floor in walk-in cooler.

Observed ice scoop with handle in contact with ice. server station ice Bin. Corrected On Site.

Critical - Observed employee eating while preparing food. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler gaskets. pasta cooler.

Observed nonfood-contact equipment in poor repair. ice build up on walk-in freezer door - unable to close door.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed gaskets with slimy/mold-like build-up. reach-in cooler gaskets.

Equipment and utensils not properly air-dried.

Critical - Handwash sink not accessible for employee use at all times. dough prep room/area handwash sink blocked by storage container. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. bar handwash sink. Corrected On Site.

Observed dusty ceiling tiles and air conditioning vent covers in kitchen /cookline , fan covers in storage room, fanguards in walk-in cooler. several.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey at RAETONE cooler in rear prep area.

Critical - Working containers of food removed from original container not identified by common name. bread crumbs container in dry storage room.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife in bar stored in gap between equipment .

Observed ice scoop with handle in contact with ice. bar.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. by Vulcan ovens in prep area. For reporting purposes only.

Observed reach-in cooler gasket torn/in disrepair. white cooler near salad prep cooler.

Observed old labels stuck to food containers after cleaning.

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards soiled in prep areas.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dish racks soiled .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. employee restroom door heavily soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. soda box storage shelving soiled near mgr's office .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fire extinguishers soiled near mgr's office and by ladies restroom .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink by server's station .

Critical - Observed spray hose at dish sink lower than flood rim of sink. at 3 compartment sink in rear prep area.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door near ice machine area not tight fitting or sealing .

Floors not maintained smooth and durable. broken cracked tiles in dishwashing area where water in pooling in the gaps.

Observed wall soiled with accumulated black debris in dishwashing area. By 3 compartment sink in rear prep area.

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name. flour container in shelving unit near mgr's office and oil bottle in shelving unit near dishwashing area where oil is stored .

Critical - Observed food stored on floor. rice in dry storage room.

Critical - Observed uncovered food in holding unit/dry storage area. prosciutto at walkin freezer .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at salt container at cookline and pepper container in prep area behind cookline .

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. rear prep area. For reporting purposes only.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door cooler in rear prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. employee restroom doors. Corrected On Site.

Observed gaskets with slimy/mold-like build-up. bar cooler.

Observed soda gun holster with accumulated slime/debris. bar.

Critical - Observed handwash sink used for purposes other than handwashing. usEd to store utensils at cookline . Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. in prep area near manager's office .

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor in rear prep area not tight fitting or sealing .

Critical - Observed toxic item stored by utensils. chemical bottles stored next to clean utensils in dishwashing area shelving . Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. flour and breadcrumbs containers in rear prep area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta at 58 degrees in server's station . Corrected On Site. ice added around container to food level.

Critical - No conspicuously located thermometer in holding unit. cookline coolers.

Critical - Observed raw animal food stored over ready-to-eat food. raw pork over cheese at RAETONE cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. pork at walkin freezer and pasta.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at sugar container. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, without washing hands. dishwasher. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. prep area behind cookline .

Observed nonfood-contact equipment in poor repair, exterior of walkin cooler in disrepair in rear prep area.

Observed nonfood-contact equipment in poor repair, cabinet door in disrepair by POS station near bar.

Observed old labels stuck to food containers after cleaning.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards in rear prep area,kitchen and prep area behind cookline .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. doors at employee restroom heavily soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving and fire extinguisher soiled by soda box storage in prep area behind cookline .

Observed gaskets with slimy/mold-like build-up. RAETONE cooler in rear prep area.

Critical - Observed spray hose at dish sink lower than flood rim of sink. at 3 compartment sink in rear prep area. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. used to store measuring cup in rear prep area. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. used to thaw in server's area. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. bar.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing .in rear prep area.

Observed ceiling in disrepair. broken ceiling tile in dishwashing area.

Lights missing the proper shield, sleeve coatings or covers. under hood in rear prep area.

Critical - Working containers of food removed from original container not identified by common name. flour container in rear prep area

Critical - Working containers of food removed from original container not identified by common name. sugar containers in shelving near walkin cooler in rear prep area.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish under fries at walkin freezer by employee restroom .

Critical - Observed raw animal food stored over cooked food. raw beef next to and touching precooked meatballs at walkin freezer near employee restroom .

Critical - Observed food stored on floor. potatoes and legumes at walkin cooler in rear prep area.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in salt container at cookline

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at bread crumbs container .

In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife stored in gap between equipment at bar.

Observed nonfood-contact equipment in poor repair, exterior of walkin cooler in disrepair .

Observed reachin -in cooler gasket torn/in disrepair. cookline cooler

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on racks in the reach-in cooler. cutting boards at prep areas and cookline .

Observed build-up of mold-like substance on surface of nonfood-contact surface. at walkin freezer door

Observed build-up of mold-like substance on surface of nonfood-contact surface. interior of handwash sink at cookline .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at RAETONE cooler in rear prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. storage rack by pizza prep cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline

Observed single-service articles improperly stored. invert takeout boxes at bar.

Observed reuse of single-service articles. plastic spice container

Critical - Hot water not provided/shut off at employee hand wash sink. handwash sink in rear prep area next to 3 compartment sink.

Plumbing system in disrepair. leaking faucet at handwash sink in rear prep area near 3 compartment sink.

Critical - Observed spray hose at dish sink lower than flood rim of sink. 3 compartment sink in rear prep area.

Critical - Observed bathroom facility not clean. employee restroom doors heavily soiled

Observed food debris accumulated on walkin freezer floor. in rear prep area.

Lights missing the proper shield, sleeve coatings or covers. by RAETONE cooler in rear prep area.

Critical - Observed toxic item stored by utensils. deodorant stored next to clean utensils in dishwashing area.

Critical - Observed unlabeled spray bottle.

Wet mop not hung to dry.

Critical - Portable fire extinguisher not fully charged. For reporting purposes only.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.

Violation: 14-33-1Observed equipment in poor repair. flour container lid broken rear prep area

Violation: 14-33-1Observed equipment in poor repair. rusted shelving at walkin cooler

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board rear prep area

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage shelving

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. employee restroom doors

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen utensils stored in dirty container in rear prep area

Violation: 23-08-1Observed soda gun holster with accumulated slime/debris. Bar

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. invert spoons in server's area Corrected On Site.

Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. kitchen utensils stored on dirty container

Violation: 25-05-1Observed single-service articles improperly stored. invert takeout containers at cookline Corrected On Site.

Violation: 29-11-1Observed leaking pipe at plumbing fixture. at handwash sink in employee restroom

Critical - Violation: 30-11-1Observed spray hose at dish sink lower than flood rim of sink.

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom. employee restroom

Violation: 37-01-1Ceiling tile missing. by prep area

Violation: 37-04-1Observed wall soiled with accumulated black debris in prep area.

Critical - Violation: 41B-03-1Observed unlabeled spray bottle.

Ceiling tile missing. by prep area

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. invert spoons in server's area Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom. employee restroom

Critical - Hot water not provided/shut off at employee hand wash sink. employee restroom , men's restroom . This violation must be corrected by : 5/18/09.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage shelving

Observed build-up of food debris, dust or dirt on nonfood-contact surface. employee restroom doors

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen utensils stored in dirty container in rear prep area

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. kitchen utensils stored on dirty container

Observed equipment in poor repair. flour container lid broken rear prep area

Observed equipment in poor repair. rusted shelving at walkin cooler

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while cutting broccolli . Corrected On Site.

Critical - Observed food stored in a prohibited area. olives stored in original opened metal can Corrected On Site.

Critical - Observed food stored on floor. calamari at walkin freezer Corrected On Site.

Critical - Observed food stored on floor. chicken at walkin cooler Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board rear prep area

Observed leaking pipe at plumbing fixture. at handwash sink in employee restroom

Observed single-service articles improperly stored. invert takeout containers at cookline Corrected On Site.

Observed soda gun holster with accumulated slime/debris. Bar

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed toxic item stored by food. skin lotion by condiments in storage drawer by bar.Corrected On Site.

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated black debris in prep area.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-open top cooler used for cooked pasta,vegetables and mozz cheese. Corrected On Site-phf items are within 4 hr period and will be rotated to alternate cooling.

Critical - No handwashing sign provided at a handsink used by food employees-rear kitchen.

Observed equipment in poor repair-prep top ric in secondary prep kitchen.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site-employee washed hands and put gloves on.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-mozz in open top cooler- Corrected On Site-within 4 hrs.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-pasta in open top cooler- Corrected On Site-within 4 hrs.

Observed wall in disrepair-entrance to kitchen.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name-squeeze bottles lf oils not labeled.