That's Amore'

Year by year

Inspections

1. Jul 16, 2026 Follow Up · 1 priority, 1 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Pasta in 8 drawewr cooler was 43 degrees. Shrimp in 4 drawer stove cooler was 44.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Many of the racks for warewashing are extremely soiled and stained.

     Correction: Replace dishwasher racks as necessary.

     Code 4-202.11 (1) - (4)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a hair restraint. I noted one kitchen employee with proper hair restraint. At least 4 kitchen employees with no hair restraints (head/beard) whatsoever.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled: -covers of bulk food bins in basement

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Jun 22, 2026 Routine · 2 priority, 7 priority foundation, 4 core, 5 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after biting his fingernails. Additionally, at least 4 employees (servers) were observed going outside, then returning to work without washing their hands. I did not observe one person wash their hands during my inspection. I noted the exact same observation last year.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Pasta in 8 drawewr cooler was 43 degrees. Shrimp in 4 drawer stove cooler was 48. Sauces in Atosa reach in (drive thru) were 49F

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked sausage in walk-in cooler were not date marked..

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Many of the racks for warewashing are extremely soiled and stained.

     Correction: Replace dishwasher racks as necessary.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Inside of ice machine is soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be filled with pasta strainers during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at kitchen handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at kitchen handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a hair restraint. I noted one kitchen employee with proper hair restraint. At least 4 kitchen employees with no hair restraints (head/beard) whatsoever.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled: -top/door of ice machine -all cooler doors -shelves above main prep coolers on cook line -plate storage shelves with opposite cook line -black carts in kitchen -racks in walk-in cooler -bulk food bins in basementy

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     When I arrived for inspection both the side and back doors were open. There were no deliveries taking place. Several flies noted in kitchen and in basement.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The following areas are soiled: -wall next to small salad prep cooler -vent hood filters -floors inside walk-in cooler -kitchen floors throughout entire kitchen, especially under equipoment

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

     Code 6-501.12

3. Mar 27, 2025 Routine · 3 priority, 1 priority foundation, 2 core, 3 repeat
   • Serious Priority

     REHEATING FOR HOT HOLDING

     Meat sauce and sauce were being hot held at 127-128F

     Correction: All foods that are reheated for hot holding must be heated to 165F then held at 135F.

     Code 3-403.11

   • Serious Priority

     TCS FOOD - COLD HOLDING

     West bar cooler was 45F 2 drawer cooler on cook line (cheese) was 45F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Container of corned beef was date marked 3/16. Product should have been discarded on 3/23.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No paper towels available at bar hand wash sink or main handwash sink on cooks line. .

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled; -racks next to Alto Shamm in kitchen (condiments, etc.) -floors (trays) on floor of walk-in cooler underneath racks. -Mildewed caulk on right side of ware wash machine.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Feb 5, 2024 Routine · 1 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No soap or paper towels available at bar sink for handwashing..

     Correction: Provide soap and paper towels at all times.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Door gaskets of several coolers are worn. 6 drawwer cooler on line/True coolers in basment.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled: -fan grates in walk-in cooler -side (outside) of vent hood on south end -ceiling on nsouth end ofkitchen (bread prep area) -metal rack to the left of 3 compartment sink in dish room -plastic dish racks (may need to replace)

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOOR COVERING, MATS AND DUCKBOARDS

     The floor behind the bar is worn/chipped. Bar floor underneath sinks/bar rail is very soiled (black)

     Correction: Clean/replace bar floor.

     Code 6-201.15