RAVELLO

High Priority - Displayed food not properly protected from contamination. Observed variety of yogurts stored on the buffet line not protected, Chef order sneeze guard for buffet line. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of milk 49°f, cantaloupe 44°f stored inside reach in cooler located in the server area, less than 4 hours recommend to quick chill product restaurant operational hours 7am 1:30am Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pasta machine has old flour accumulation left on the interior panel.(pantry area)

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the exiling tile and wall near the cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed terrible build up of ice on the storage shelves and condenser inside walk in freezer. Engineering notify at time of inspection. Corrective Action Taken

High Priority - Displayed food not properly protected from contamination. Observed food items not properly protected underneath sneeze guard, Spoke to Executive Chef concerning the buffet line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer has white residue left on the surface

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the both ends stored on the shelve. (Butcher shop)

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from the pipe on the sanitizer pump on the three compartment sink. Dish machine company notify at time of inspection Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed no quaternary ammonia sanitizer 0 ppm used on the cook line. Dish machine company notify at time of inspection Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed four brown cutting board soiled located in the cold side (back prep kitchen)

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed whole fruits apples stored on the buffet no utensils or individual wrapped. Spoke to Chef concerning fruit provides utensil Corrected On-Site** Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked quaternary ammonium 0 ppm used in the back prep kitchen.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. The boiler certificates are expired 8/9/2024 11411587, 131586, 131496,136521

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spinach 46/47°f stored on the top panel of reach in cooler less than 4 hours. Recommend to move to another unit.

Basic - Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor in the dining rroom carpet underneath tables. Manager notify stewarding to sweep debris off carpet Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler in the sauté area,engineering notify. All food items removed from the cooler. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored on the floor in the pizza area. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing ready to eat meat sauce Warning - From follow-up inspection 2024-05-09: Spoke to Kyle in (OPQ )Office Program Quality stated received HACCP plan to be approved by the Division of Hotels and Restaurants, has not completed reviewing HACCP plan. Vacuum sealing ready to eat meat sauce Per Kyle operator given time extension will check on next unannounced inspection for Approval for HACCP plan. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature egg salad 50°f stored inside reach in cooler less than 4 hours recommend Chef to quick chill the product.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk white container used for flour and Semolina soiled on the interior and Exterior located ( cold prep line also room service) Observed white cutting board used for fresh fruits has yellow stains left on the surface, stewarding replaced. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart with fruits stored in front of hand wash sink located in the cold prep kitchen. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed silver ware spoons located in the cold prep kitchen. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed has 2023 posted on the wall, provided current copy 2024. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing fresh juice products wearing watch in the front service area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves in the server area Ravello

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed cold smoked salmon on the menu no proof of parasite destruction. Receiving employee provided proof a copy of parasite destruction. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked marinade sauce (beef) 50°f stored in walk in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked chia seeds 45/44°f stored in reach in cooler on the top panel less than 4 hours recommend to quick chill product. Checked temperature marinade sauce 50°f stored overnight in the walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and brown cutting board has stains left on the surface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed blender stored inside hand wash sink located behind the bar. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cold smoked salmon not disclosed on the menu, Chef added asterisk to the menu at time of Inspection. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples underneath sneeze guard no utensil provided on the buffet line. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed coffee filters stored in the server area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the condenser inside reach in cooler located in bakery area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils ( brush ) stored inside container with standing water. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed cracked light shield in entrance of the door of the bakery. Engineering notify Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed employee has box of apples stored on the counter, per employee wash first, placed back on the tray in the original box, recommend cleaned container to be used.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature pancake batter 54°f stored inside reach in cooler less than 4 hours recommend to quick chill product. Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach in cooler grill line.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certification 131586 8/7/2022 expired

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned plates, buffet line. - From follow-up inspection 2022-04-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature feta cheese 45°f stored inside reach in cooler less than 4 hours recommend to quick chill in the blast chiller. Rechecked temperature 41°f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board has brown stains on the surface located back prep kitchen. Repeat Violation

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples displayed on the counter must be wrapped or use a utensils.