Nicks Italian Rest Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food in pasta and cheese. Operator replaced with spoons **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Glass door cooler: milk 50°F, deli meat 50°F, butter chips 49°F, half and Half 49°F Operator stated that the door was left open. Moved all items into walk in cooler **Corrective Action Taken**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishmachine area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Placed in water at greater than 135°f (steam table) **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Water leaking from pipe and/or faucet/handle. Handsink at bar upstairs.

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw seafood side by side with bread in a freezer, bread moved to the upper shelf.

High Priority - Raw animal food stored over ready-to-eat food. Raw meat and seafood over mozzarella in the walk in cooler, meat and seafood moved to a lower shelf. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm, diluted to 100ppm **Corrected On-Site**

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

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance on spray bottles at the restrooms upstairs and by the dishwasher area.

Basic - Carbon dioxide/helium tanks not adequately secured. By the back door **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of vegetables in walk in cooler floor. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at the dishwashing area, inverted. **Corrected On-Site**

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. Water bottles.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - In-use utensil stored in sanitizer between uses. Back prep area by the can opener.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans upstairs storage racks.

Basic - Soiled dry wiping cloth in use. Soiled dry cloths on prep tables.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On top of prep table while prepping food., moved to a lower shelf. **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Put gloves upon request. **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. Cutting bread with bare hands, put on gloves upon request. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese, cut tomato, cut lettuce at 48-50°f in the salad reach in cooler, operator closed the unit and turned it colder. Dropped to 43-44°f by the end of the inspection.

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw sausage behind pepperoni in a cookline flip top cooler, raw sausage moved to the front. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw poultry over cooked sauces in the walk in cooler.

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon inside cookline handsink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, sauces, soups, pasta in the walk in cooler. **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of produce on walk in cooler floor

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.

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

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta at 63°f in the prep area, Corrective action taken, moved inside the walk in cooler Cut tomato and ham at 46°f in the salads reach in cooler. Corrective action taken, iced down.

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

Intermediate - Encrusted material on can opener blade.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna, sauces, pasta, cooked vegetables in the walk in cooler.

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishwasher area

Basic - Covered waste receptacle not provided in women's bathroom. Second floor small stalls

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored in dry storage area not covered. Panko

Basic - Ice scoop stored on top of dirty ice machine between uses. Second floor

Basic - Leaking pipe at plumbing fixture. Hand sink in the second floor dis washing area.

Basic - No handwashing sign provided at a hand sink used by food employees. Second floor bar

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Second floor warewashing area.

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

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the outside and start prepping food without washing hands. **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. Cut lettuce **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken broth and beef stock at 59°f at the cookline, reheated to 165°f. Ham and blue cheese at 45°f on the salad reach in cooler in double containers, iced down to 41°f **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb. Next to elevator

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

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Rinsing a wiping cloth on the cookline hand sink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.lasagna, pasta, sauces, soups and plant foods in the walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. In pasta, walkin.

Basic - No Heimlich maneuver/choking sign posted. Google.

No Violations Were Observed

High Priority - Raw animal food stored over ready-to-eat food. Raw mussels over greens in cookline reach in cooler. **Corrected On-Site**

Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**

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

Basic - Soiled reach-in cooler gaskets. Cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food storage containers on shelf. **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Upstairs prep kitchen hand wash sink blocked by rolling cart. NOTE: All hand wash sinks must be accessible at all times.**Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing and not accessible. Upstairs bar hand wash sink has napkins stored inside of sink. **Corrected On-Site**

Basic - Carbon dioxide tanks not adequately secured. By back door. **Corrected On-Site** **Repeat Violation**

Intermediate - Manager lacking proof of food manager certification (expired) and no other food service manager certificate available at time of inspection.

Intermediate - No proof of required state approved employee training provided for any employees.

Observed wooden butcher/cutting block with deep cracks and unable to properly sanitize.

Equipment and utensils not properly air-dried.

Critical - Handwash sink not accessible for employee use at all times. equipment in front of upstairs prep kitchen / dishwash area handwash sink. Corrected On Site. Repeat Violation.

Observed ceiling soiled with accumulated dust. in walk-in cooler.

Critical - Observed unlabeled spray bottle. red liquid in spraybottle in kitchen. Corrected On Site.

Carbon dioxide tanks not adequately secured.

Critical - Observed cloth used as a food-contact surface. on top of / to cover cut lettuce. in reach-in cooler. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. pizza paddle on top of soiled pizza oven. Corrected On Site. Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. utensils in cookline handwash sink. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. equipment in front of upstairs prep room handwash sink. Corrected On Site.

Observed personal items stored on food prep counter. keys on stack of clean dinner plates on cookline and lighter on food prep counter on cookline. Corrected On Site.

Critical - Observed unlabeled spray bottle. spraybottle with bleach in dishwash area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pasta, sausages, rice, lasagne in walk-in cooler. Corrected On Site. Corrected On Site. Repeat Violation.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. pizza paddle on top of soiled oven. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine. upstairs ice machine.

Critical - Observed encrusted material on can opener. Corrected On Site.Repeat Violation.

Critical - Observed buildup of soiled material on mixer head.

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

Observed clean utensils/equipment stored in dirty drawer. Corrected On Site. Repeat Violation.

Equipment and utensils not properly air-dried.

Observed attached equipment soiled with accumulated dust. walk-in cooler fanguard & ceiling.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces. Sausages in walk in cooler Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site. Japanese crumbles

Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.

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

Critical - Observed encrusted material on can opener. Corrected On Site.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Observed personal care item stored with food. Corrected On Site.

Wet mop not hung to dry. Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed.

No copy of latest inspection report.

Critical - Original container: properly labeled, date marking

In use food dispensing utensils properly stored

Food contact surfaces designed, constructed, maintained, installed, located

Food contact surfaces designed, constructed, maintained, installed, located

Food contact surfaces designed, constructed, maintained, installed, located

Wiping cloths clean, used properly, stored

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Crumbs by the back door.

Critical - Hand wash sink lacking proper hand drying provisions. In bar area.

Critical - No handwashing sign provided at a handsink used by food employeesIn bar area

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area.Corrected On Site.

Critical - Observed encrusted material on can opener. Repeat Violation.

Critical - Observed encrusted, soiled material on slicer. Repeat Violation.

Critical - Observed food stored on floor.Squids,sausages,fishe and mussles on walk in cooler floor.

Critical - Observed handwash sink used for purposes other than handwashing.

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

Critical - Observed raw animal food stored over cooked food. Chicken over cooked rices.

Critical - Observed uncovered food in holding unit/dry storage area. Shrimp,sauces and meatballs.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Sauces, meatballs in walk in cooler. Repeat Violation.

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

Carbon dioxide/helium tanks not adequately secured.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.

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

Observed clean utensils/equipment stored in dirty container in dishroom

Critical - Observed encrusted material on can opener.

Critical - Observed food stored in a prohibited area. Shrimp being thawed in hand washing sink in kitchen

Critical - Observed food stored in a prohibited area.Crums by mop sink by the back door

Critical - Observed food stored on floor. Raw chicken box and onion bag in walk in cooler

Critical - Observed handwash sink used for purposes other than handwashing.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed leaking pipe at plumbing fixture.Under the three compartment sink

Observed personal care item stored with food. By the back door

Critical - Observed potentially hazardous food thawed in standing water. Shrimp in standing water in kitchen

Critical - Observed soiled reach-in cooler gaskets. By cook line

Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour bag by the back door

Critical - Observed toxic item stored by food. Glass cleaner and other unknown bottle

Critical - Observed unlabeled spray bottle. In dry storage room

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door in kitchen

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Different types of sauces in walk in cooler

Wet wiping cloth not stored in sanitizing solution between uses.