Pasta Palazzo

In-use utensils weren’t stored properly.

Inspector’s note: Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

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

Inspector’s note: Noted a large pots unable to fit inside the 3 compartment sink for proper washing, rinsing and sanitizing. Instructed to provide a procedure for proper washing and sanitizing of equipment or remove equipment.(large pots and pans)

Plumbing problems, or missing protection against backflow.

Inspector’s note: Noted leakage at the faucet of the 3 compartment sink at the dish washing area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted cracks on the wall by the 3 compartment sink. Instructed to repair and maintain. Also instructed to clean and maintain floors especially at the front prep area and dish washing area.

Ventilation or lighting was inadequate.

Inspector’s note: Noted dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.

Thermometers were missing or inaccurate.

Inspector’s note: Noted no temperature measuring device in refrigerator next to rear prep area handsink. Instructed to provide and maintain.

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

Inspector’s note: Noted plates at serve line up right. Instructed to invert to prevent possible contamination

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

Inspector’s note: Noted cook line cutting board with deep cuts and stains. Instructed to replace or clean and restore to smooth cleanable surface.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted floors in front prep area underneath handwash sink and in rear prep area/ hotwater heater closet with encrusted grease and food debris. Instructed to clean sanitize and maintain. Also noted dust accumulating on wall next to ice machine instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Clean the stovetop, front face of the low temperature dish machine, and storage shelves in the rear food prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.12: grease on walls /door inside the storage area on the other side of three compartment sink.clean and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Grease on walls /door inside the storage area on the other side of three compartment sink.clean and maintain

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

Inspector’s note: Observed chlorine chemical sanitizing dish machine not properly dispensing chlorine sanitizer while dishes were being washed. 0 ppm chlorine was noted after several attempts. Priority foundation violation 7-38-025, citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Exterior of reach-in freezer has grime build-up.clean and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Grease on walls /door inside the storage area on the other side of three compartment sink.clean and maintain

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

Inspector’s note: Noted used large pots on site on top the three compartment sink. Instructed to provide a procedure for proper washing and sanitizing of equipment or remove said utensils -

Plumbing problems, or missing protection against backflow.

Inspector’s note: Unable to locate back flow prevention device at ice machine water line,at rear prep area. Must install so back flow prevention device may be located to be serviced and maintain.or to know location of said device

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Broken floor tiles inside the hot water tank,also broken ceiling tiles above prep table at rear area and on top the shelves,instructed to replace.surface must be smooth cleanable and non-absorbent surface.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Grease under cooking equipment on floor,clean and maintain

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths stored in front prep coolers. Must properly store wiping cloths in a sanitizing 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 door gasket in poor repair at the 2-door tall cooler in rear of premises. Must repair and maintain.

Plumbing problems, or missing protection against backflow.

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

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed ceiling in poor repair above service sink in rear storage area.. Must make ceiling smooth and easily cleanable surfaces.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust build up on ceiling ventilation vents inside customers washrooms. Musy clean and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wall around rear service sink in poor repair. Must make wall smooth and easily cleanable surfaces.

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

Inspector’s note: Must replace broken door gasket on the prep cooler and the 2-door reach in cooler on the east wall in the rear prep area. Also, remove rust from storage racks in the 2-door reach in cooler on the east wall, and remove rust from the door of the closet where the furnace is stored in rear prep. Instructed to maintain.

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

Inspector’s note: Must clean interior contact surface of 1-door upright refrigerator on the south wall, excessive foo debris present. Clean contact surface of storage bins behind front counter. Clean soda nozzle caddy at front beverage station, unknown debris inside. Instructed to maintain.

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

Inspector’s note: Must clean floor under 3-comp sink in front prep area. Also, clean and repair floor in furnace closet in rear. Instructed to maintain all.

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

Inspector’s note: Must repair broken wall tile on north wall in rear prep. Repair wall around mop sink in rear, wall tiles missing. Clean ceiling vents in both mens and womens toilet rooms, excessive dust present. Instructed to maintain all.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must clean light shields in rear prep area, unknown debris present. Instructed to maintain.

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

Inspector’s note: Must label food storage containers.

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

Inspector’s note: Must clean dirt build up from legs of cooking equipment.must clean interior panel of ice machine.

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

Inspector’s note: Must repair or replace loose wall base and damaged wall tile next to ice machine.must clean filter and hood at cooking equipment.must adjust threshold at front door.

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

Inspector’s note: Observed interior of reach in freezer and reach in refrigerator next to exposed hand sink unclean. Clean and maintain interior of reach in freezer and reach in refrigerator.

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

Inspector’s note: Observed dust accumulation on ceiling vents within mens and womens washrooms. Clean and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Instructed to store clean multi use utensils,pots and pans upside down/inverted to prevent dust accumulation.

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

Inspector’s note: Must provide 2 more drain stoppers for the 3 compartment sink.

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

Inspector’s note: Must clean to remove and prevent grease and dust build-up behind all cooking equipment, underneath pasta cooker/in the lower door, and on pipes running along ceiling above 3 compartment sink.

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

Inspector’s note: Perform routine cleaning in furnace and hot water heater closet to remove and prevent dust and dirt build-up.

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

Inspector’s note: Must replace all damaged or stained ceiling tiles throughout restaurant. Must clean and maintain ventilation in all restrooms to remove and prevent dust buildup.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must clean or replace dirty light shield in back of restaurant near rear door. Must also replace light cover in small pastry/beer cooler in front of house. Light shield must completely cover light bulb from end to end with no exposure.

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

Inspector’s note: Missing cold water handle on left side nozzle of three compartment sink. Must replace.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL TO GO CONTAINERS MUST BE STORED INVERTED. MANAGEMENT CORRECTED DURING INSPECTION.