IL MULINO NEW YORK

High Priority - Observed Raw chicken stored over various raw fish in reach in cooler. Advised manager that all animal foods must be properly separated from each other in holding unit based upon minimum required cooking temperature.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area.

Intermediate - No soap provided at handwash sink in bar area.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - In-use tongs stored on stove door handle between uses. Chef removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

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

Basic - Observed establishment Presetting unwrapped silverware and tableware outdoors. Advised manager tableware that is preset should be protected from contamination by being wrapped, covered, or inverted.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in warewash area. Chef added. Corrected On-Site

Intermediate - Observed Handwash sink in warewash area not accessible for employee use at all times due to dish cart being blocking sink.

Intermediate - Observed Handwash sink next to ice Mac used as a dump sink. Advised chef that sink can not be used for purposes other than handwashing.

Intermediate - Observed mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Basic - Clean pots and pans not stored inverted or in a protected manner. Chef inverted. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on stove door handle between uses. Chef removed. Corrected On-Site

Basic - Observed pan of lobster stored on floor in walk in cooler. Chef moved to shelf. Corrected On-Site Repeat Violation

Basic - Observed raw buck thawing at room temperature on prep table. Chef moved to walk in cooler.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Basic - Food storage container cracked.

Basic - Food stored on floor. Observed case of bread on floor in walk in freezer. Chef moved to shelf. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Located stove door. Chef removed. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored over raw shrimp and salmon. Chef rearranged. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Observed cloth lining a pan of cut lettuce. Chef removed. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter and in reach of customers.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and lobster thawing at room temperature. All were located in prep area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Observed wiping cloth lining tray of cut lettuce. Chef removed.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed case of oil being stored on floor in kitchen area.

Basic - Ice buildup in walk-in freezer.

Basic - Water leaking onto floor surface from ice bin. Located in kitchen area.

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

Basic - - From initial inspection : Basic - Food stored on floor. Observed pan of raw beef being stored on floor in walk in freezer. Chef moved to shelf. Corrected On-Site Warning - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2023-10-19: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw snapper. Located in reach in cooler. Chef rearranged. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on same shelf as vinegar. Located in waiter station. Chef removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Chef discarded. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor area(s) covered with standing water. Located in kitchen area.

Basic - Food stored on floor. Observed various containers of food being stored on floor in walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter. Chef removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed an accumulation of black buildup on wall behind 3 compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/21.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw salmon. Located in reach in cooler. Chef removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41; lamb chops (46°F - Cold Holding); ribeye (45°F - Cold Holding); raw salmon (43°F - Cold Holding); raw shrimp (43°F - Cold Holding); raw chicken (47°F - Cold Holding) All were located in reach in cooler. As per chef all food was in walk in cooler and then placed in reach in cooler and had only been in cooler for about an hour. Reach in cooler had an ambient cooler of 55°F. Chef instructed employee to move all foods to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as dump sink.

Intermediate - No soap provided at handwash sink.

Basic - Cloth used as a food-contact surface. Observed cloth lining a tray of bread. Chef removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 55°F.

Basic - Food not stored at least 6 inches off of the floor. Observed case of oil being stored on floor under prep table. Chef moved to shelf. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets torn and soiled.

Basic - Stored food not covered. Observed various foods stored in walk in freezer uncovered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall/caulking behind dishwasher soiled with black debris.

Basic - Working containers of food removed from original container not identified by common name. Observed panko removed from its original container and not labeled. Chef added label. Corrected On-Site