Lombardinos

Year by year

Inspections

1. Oct 3, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The bar ice bin does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Drop shield in ice machine is visibly soiled. Ice is used in drinks and thus this is a concern.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION DURING PREP

     Food is subject to potential contamination due to employee drink stored on shelf above the prep cooler.

     Correction: Remove drinks from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Vinegarette container and oil container in server station are not labeled. One water bottle in the kitchen used on the cook line is unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer- quaternary ammonia- is expired (Nov 2023 date).

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

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     In kitchen, some to-go containers are not stored upside down to prevent incidental contamination; in basement, some large, empty food containers are not stored upside down (these are not single use containers, they are used regularly for foods prepared in the kitchen).

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

2. Apr 7, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     Some walk-in cooler shelves have rusted.

     Correction: Provide food contact surfaces that are easily cleanable, smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Cooking oils and some spices are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. There are some mouse droppings in cabinets under the bar and in some areas of the basement.

     Correction: Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Corrected on site

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Tags are not dated with the last date of sale/service.

     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) Corrected on site

     TEMPERATURE - COLD HOLDING

     Cooked pasta in the cookline prep cooler 46F. The air temp inside this cooler is about 37F and it was discovered by stacking pans of food closely together, air was not properly circulating to keep food cold at 41F or below.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Spray bottle with cleaner stored on table over shelf storing bread loaves that are cooling.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

3. May 16, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

4. May 9, 2019 Re-Inspection · Reinspection Required

   No violations cited.

5. Apr 24, 2019 Routine Inspection · Reinspection Required

   No violations cited.

6. May 8, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. May 16, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 23, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 18, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Mar 20, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Mar 27, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

12. Mar 21, 2013 Routine Inspection · Reinspection Required

    No violations cited.

13. Jun 11, 2012 Routine Inspection · No Reinspection Required

    No violations cited.