QUARTINO.

SPRAY BOTTLE AT KITCHEN SHELF NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

STANDING WATER UNDER ICE MAKERS, INSTRUCTED TO KEEP FLOOR DRY AS MUCH AS POSSIBLE.

HEAVY DUST BUILD-UP NOTED ON KITCHEN CEILING AROUND ELECTRIC LINES, INSTRUCTED TO CLEAN AND MAINTAIN.

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES AT KITCHEN & BAR AREAS MUST BE REPLACED. SPLASH GUARD NEEDED AT THE SIDE OF THE BAR HANDSINK (FIRST FLOOR), MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

INTERIOR FLOORS OF BAR COOLERS THRU-OUT, BAR SINK DRAINS, INTERIOR PANEL OF MIDDLE ICE MACHINE MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS IN DISHROOMS (1 & 2-FLOORS) MUST BE KEPT DRY AT ALL TIMES. FLOOR DRAIN AT 2ND FLOOR BAR MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS & CEILING AROUND THE ICE MACHINE ROOM MUST BE FREE OF DUST OR STAINS. The walls and ceilings shall be in good repair and easily cleaned.

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. THE FOLLOWING ITEMS WERE OBSERVED INSIDE OF THE WALK-IN COOLER: LAMB RAGU AT 44F, CHICKEN NOODLE SOUP AT 44F, MINESTRONE SOUP AT 45F, TOMATO SAUCES AT 53-60F, VARIOUS MEAT SAUCES AT 44-50F. THE FOLLOWING ITEMS WERE OBSERVED INSIDE OF THE PREP COOLERS: CHICKEN AT 51.8F, WHIPPED CREAM AT 63F, CHEESE FONDUTA AT 48F, SHRIMP AT 49-58F, SCALLOPS AT 47F, SALMON AT 47F, CALAMARI AT 48F, CHEESE AT 62F, MEATBALLS AT 51F, SAUSAGE AT 51F. MANAGEMENT VOLUNTARILY DISCARDED 33 GALLONS AND 47# OF FOOD WORTH $1,895. CRITICAL VIOLATION 7-38-005A.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BAR COOLERS ON THE 1ST FLOOR HAVE EXCESSIVE AMOUNT OF ICE BUILDUP INSIDE OF THEM. MUST DEFROST AND MAINTAIN COOLERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE RACKS IN THE WALK-IN COOLER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE 2ND FLOOR DISHROOM ESPECIALLY UNDER THE DISHMACHINE AND AROUND WALLS.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE DUST ON THE CEILING TILES IN THE REAR PREP AREA.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A THERMOMETER INSIDE OF THE DAIRY COOLER IN THE PREP AREA.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Reach in prep coolers door rubber gaskets ripped, along cookline. Must repair/replace all damaged gaskets.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Observed black/pink slime/dirt build up inside ice machines dripping into ice, ready to eat food. Must clean/sanitize and maintain interior of ice machines. All ice voluntarily discarded at this time. Serious violation, Ticket #H000058028 16.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Reach in prep coolers door rubber gaskets in ripped, along cookline. Must repair/replace all damaged gaskets.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed accumilated food build up on lower side of dishmachine drainboards and prep tables. Must clean and maintain equipment throughout.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Observed accmilated food/dirt build up inside prep/dishwash floor drains. Must clean interior of all unclean floor drains and maintain.

The walls and ceilings shall be in good repair and easily cleaned. Must clean all unclean walls around 1st floor dishmachine and clean ceiling tiles around ceiling vent at 2nd floor dishmachine room.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide interior thermometers for coolers at prep/bar areas.