Orso's Restaurant

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of the cooking equipment and non cooking equipment in need of a detail cleaning from dust and or grease. Instructed to clean and maintain all areas.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed long cutting board on the hot food line with deep dark stains and cutting grooves. Instructed to replace as a means of preventing possible contamination of foods placed on cutting surface.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of cooking equipment with a build up of grease, food spillage down the sides. Instructed to clean and maintain all.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed openings at top of exit door leading to patio, at base on left side of southside exit door and left side base of front entrance outer door. Instructed to seal all outer openings to prevent pest entrance.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed crates used for elevation in walkin coolers on first floor and in basement. Instructed to eliminate crates used for elevation and provide adequate shelving units to elevate all food and nonfood items at least six inches off of floor for ease of cleanability.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed damaged gaskets on top and bottom of middle door of three door cold holding unit in front of cooking equipment. Instructed to repair or replace damaged gaskets on said cold holding unit.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leak at base of middle compartment of three compartment sink in dishwashing area. Instructed to repair leak at base of middle compartment of three compartment sink in dishwashing area. Observed low hot water pressure of handwashing sink near exit door in kitchen. Instructed to increase hot water pressure at handwashing sink near exit door in kitchen.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust on wall vent cover near ceiling near exit and above pizza oven. Instructed to clean wall vent cover above pizza oven near exit.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Clean dishware stored on shelves have not been air dried properly after sanitizing. After cleaning and sanitzing all equipment and utensils shall be air dried before use. Cloth drying of equipment and utensils is not approved.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed missing backflow in basement mop sink. Facility must provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed hole in wall in mop sink area. Facility must seal and provide a smooth, easily cleanable, and non-absorbent surface.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed ice scoop stored directly in ice chest at bar. Instructed to store outside of ice to prevent contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board covered in deep grooves and dark stains along cook line in food pre area. Instructed to repair or replace and maintain smooth, cleanable cutting surfaces.

Ventilation or lighting was inadequate.

Inspector’s note: Observed build up of dust on fan in walk-in cooler located in food prep area. Instructed to clean and maintain in good condition.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must properly label food storage containers with common food names, when food is not in the original containers. Instructed to maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths store improperly on countertops throughout the food prep area, instructed to store in sanitizing water while not in use, and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed utensils stored improperly, instructed to invert silverware to prevent contamination and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn door gaskets on multiple prep coolers and walk-in cooler, instructed to repair and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed multiple cutting boards in need of replacing. Dark stains and grooves present, instructed to replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed loose food debris and rust on lower shelves on prep tables in prep area, instructed to clean, and remove rust, surfaces must be smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive dust accumulation on wall vent above oven in food prep area, instructed to clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must properly label food storage containers when food is not in the original containers.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must provide spash guard at the hand washing sink next to hot holding unit in front prep area.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths stored on top of prep tables. Must properly store wiping cloths in a sanitizer solution when not in use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rusty bottom of prep table. Must repaint or replace. Must use non toxic paint.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucet base at the 3-compartment sink located in rear prep area. Must repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: No covered waste receptacle provided in the women's wasroom. Must provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed openings into ceiling and around pipes in rear food preparation area. Must seal opening and maintain. Ceiling must be smooth and easily cleanable surfaces.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter and unnecessary items in rear north side wall next to rear bar area. Must remove clutter and unnecessary items to prevent rodent harborage.

Ventilation or lighting was inadequate.

Inspector’s note: Observed grase build up on ventilation vents and filters above cooking equipment. Must clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed heavy accumulation of dust on ventilation vents throughout food preparation area. Must clean and maintian.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no chemical (quaternary) test strips on site for front bar three compartment sink . Instructed manager to provide and maintain at all times chemical test strips to test the sanitizing agent for the three comp sink. Priority foundation.7-38-005.citation issued.

Frozen food was thawed the wrong way.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.14- observed beverage prep station in rear patio area installed under exposed open stair case. Informed manager that food prep must not occur under exposed open stair case areas. Instructed manager to relocated beverage prep area or enclose said area to prevent contamination.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11- observed no splash guard on left side of hand sink next to ice bin at front bar. Instructed manager to install splash guard at said area to prevent contamination. Maintain at all times.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4.101.17- observed raw unfinished wood shelves in basement beverage storage room. Instructed manager to seal area and ensure surface is smooth and easily cleanable. Maintain at all times.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12- unable to identify back flow preventive device on both ice machine on site. Instructed manager to provide or identify. Maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.18- observed unfinished ceiling, exposing wooden joists/rafters above ice machine in basement dry dry storage area. Instructed manager to install smooth and easily cleanable surface in said area. Maintain at all times.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed large gaps around basement delivery ramp door. At top edges, noted gaps of approx. 1/2 inch to 1 inch wide. The door itself is made of a metal grate, with approx. 1/2 inch gaps between metal slats and this metal grate is then covered with a thin foil cover, which moves freely away from the sides of the grate when pushed. Instructed that all outer openings must be eliminated and entire grate must be sealed with a rodent proof material. Serious violation: 7-38-020

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed raw wood shelving and pallets in the basement walk in cooler where food products are stored. Instructed to paint/seal the shelving and pallets to be smooth, non-absorbent and easily cleanable.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed rough floor where base of 1st floor walk in cooler meet floor. Instructed to repair this juncture to be smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must replace worn cutting board at the main cooking service line. Found cutting board with deep dark grooves.all surfaces must be smooth and easily cleanable.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must seal small openings at the wall in the basement at the delivery chute area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: During inspection found ice scoopers in the ice at all ice box at the bar area. Must provide a container for proper storage of ice scoopers at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Some floor tiles missing at main bar. Instructed manager to repair and maintain floor at main bar.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Dishwash 3-compartment sink right side pipe leaking by drain opoen/close handle. Must repair and maintain sink.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must properly label large plastic containers holding potatoes in the kitchen area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must install a mop sink on premises with hot and cold running water. Must also install a hand washing sink with cold and hot running water at the rear outside covered bar area. Above area is only open from may to october.