Cento

Year by year

Inspections

1. Dec 11, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Deli slicer in kitchen and expo area that are not currently in use are visibly soiled with food debris, especially in hard to reach areas.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     A round metal container of vodka sauce >8" thick temping at 49F in center in walk-in cooler. Vodka sauce was hot held during service day prior and was moved to walk-in cooler over night.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In cookline area, several items being cold held are not datemarked or have a datemark that exceeds 7 days such as vodka sauce no date, alfredo cauliflower dated 11/29, chili dressing 12/3, cooked mushrooms no date, pork no date, Bolognese dated incorrectly as 11/21, hot pickles no date, cooked beets no date, soft cheese no date. Products are consistently dated in walk-in fridge and dates are sometimes not carried forward when the product is transferred to cookline pans.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     The thawing of fish is occurring in the 3-compartment sink in the kitchen.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     In upper bar area, handwashing sink is slow to drain.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     In upper bar area, main bar area (especially around dish machine), and cookline area (especially behind pizza oven) floors under equipment are soiled with dirt and debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     1. The sanitizer concentration for the dish machine in the kitchen area is 0ppm after running several cycles. After priming, machine tested around 10ppm. Dish machine stocked with new container of sanitizer. 2. In bar area, dish machine testing at 10ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia) is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

2. Feb 12, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Feb 1, 2024 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS - Not Corrected

     Tray of beef short ribs at 72-88F cooling in walk-in. Beef ribs are stacked tightly together on baking tray. One item was documented on cooling log, food was not logged correctly. Start temperature is when product coolers to 135F, not when pulled from cooking.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     In walk-in, container of vegetable broth labeled "use first" not labeled with date made.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION - Not Corrected

     New accordion folder system in place for shellstock. Only two tags available, according to chef, one of the two tags corresponds to the muscles stored on the prep line.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     In pasta prep cooler, butter holding at 42-52 (above fill line) and 47F at fill line. Raw Brussel sprouts at 42-47F. Other items temped at top of unit <41F. In pizza prep cooler top unit are all empty, thermometer placed in various places of top of unit at 38-40F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Jan 29, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Chef observed using finger to scoop soft cheese off of spoon and onto RTE meal.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Two plastic containers with 20L of soup each observed cooling in walk-in cooler at 162F, 155F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk-in cooler, on speed rack ground pork is stored above salmon, on meat shelf ground beef stored above whole beef.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In walk-in, house dressing dated 1/18, hot pickled onions dated 1/8, cooked chickpeas dated 1/18 exceeds 7 days. In stacked two door unit on cookline, dijon caper sauce dated 1/16, aioli dated 1/18 exceed 7 days. In pasta prep cooler, cream not dated.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink by pizza oven for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     1) The sanitizer concentration for quat is dispensing at >>500ppm in the dish area. 2) In bar area, wiping cloth bucket quat at 0-150ppm. Directions on bottle state to use product at 200ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Only two most recent orders of shellstock tags are available, muscles are ordered weekly. The two tags available are from January and do not have the date last sold noted.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In pasta prep cooler and pizza prep coolers top units are not maintaining temperatures. In pasta prep: shredded beef cold holding at 41F-49F, beef 41-48F, and Bolognese 41-50F. In pizza prep broccoli cold holding at 43-49F, sauce at 41F-46F. Containers are not overly filled.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

5. Jan 24, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Many items (tomato sauce, vegetables, cooked meats) in walk-in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar dish machine is at 10ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     4-drawer unit on prep line holding on bottom right side cooked tomato at 47F and 2 pans of shredded meat at 48F. On bottom left side shrimp is being cold held at 44F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Whipped butter is left out at room temperature. Operator has no written plan for using time as a public health control.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

6. Jun 12, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 25, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

8. Apr 18, 2018 Routine Inspection · Reinspection Required

   No violations cited.

9. Mar 10, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

10. Feb 16, 2017 Routine Inspection · Reinspection Required

    No violations cited.

11. Jul 1, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Sep 22, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jun 17, 2014 Pre-inspection · No Reinspection Required

    No violations cited.