DOPPIO ZERO

1. Two personal cellphones at cookline stored on prep line coolers. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Front and back doors are propped open. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.

In the walk in cooler, polpetone and ravioli cream stored in deep 20 qt plastic containers measured between 58F - 60F and 57F - 60F respectively. Per Chef, food items were cooked then cooled down yesterday. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Food items were voluntarily discarded.

In the walk in cooler, shellstock tags for clams were not provided. Per Chef, tags may have been accidentally discarded. [CA]: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [SA]: Proof of invoice provided to Specialist.

Black and yellow build-up on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

1. One dead cockroach observed at bar area next to pressurized cylinder. No other evidence of cockroaches observed after thorough inspection of the facility. Pest control report report from Clark Pest Control provided for service that occurred on 08/15/2025. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. 2. Multiple small flies observed at the bar area. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

*REPEAT VIOLATION* At the bar area, the hand soap dispenser is not operable. Hand soap in bottle available. [CA]: Repair hand soap dispenser. Hand soap shall be stored in permanently installed functional dispenser at all times.

MAJOR: 1. At the bar area, within the bar cooler milk measured at 49F. Staff stated milk has been in the bar cooler since yesterday. Ambient temperature of unit measured at 47F. MINOR: 2. At the cook line, cooked brussel sprouts stored in insufficient ice bath (ice only touching bottom of food) measured at 48F. Chef stated brussel sprouts were placed in ice bath approximately 30 minutes prior to measurement. 3. At the pizza station, marinara sauce stored improperly above prep top wells measured at 47F. Staff stated marinara sauce has been out for approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: 1. Milk was voluntarily discarded. 2. Brussel sprouts were placed in sufficient ice bath. 3. Marinara sauce was placed within the prep line cooler to cool down.

Pizza station handwash sink is lacking hand soap. [CA] Ensure all handwash sinks are stocked with hand soap and paper towels at all times. [COS] Employee restocked hand soap.

Facility is lacking quaternary ammonium test strips. [CA] Test strips shall be provided to adequately measure the quaternary ammonium levels used during manual warewashing in the 3 composition sink and for the sanitizer buckets.

Health permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Handwash sink near bread station is lacking hot water. Cold water is available. No water flow available from hot water handle. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Food employees were instructed to temporarily use handwash sink by preparation sink. Work order was placed during inspection for repair.