The Legend At Bergamont

Year by year

Inspections

1. Jul 30, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of 2 door Victory cooler (by the back kitchen handwash sink) handles on cooler doors are soiled and unclean. Non-food contact surfaces of side of deep fryer and stove on front cook line are soiled with grease. Non-food contact surfaces of meat slicer has food debris present from previous use earlier in the week.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Hood vents have dust and grease accumulation present.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Food contact surfaces of can opener on table near back food prep area handwash sink is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing for burgers and steaks that may be served medium or undercooked.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     1 door Victory cooler next to Cooler #4 is maintaining temperatures above 49 F and not functioning properly. No products present in unit.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Debris is present on the floor under the high temperature dish machine in the kitchen and present on the floor under the deep fryer on the front cook line.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired as of 1/15/15.

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

     Code WFC 4-302.14

2. Aug 5, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Upper portion of ice shield in ice machine in the kitchen is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in the under grill drawer cooler.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink by the kitchen high temperature dish machine or at handsink by the stoves and ovens 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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floor under prewash sink by the kitchen high temperature dish machine, floor under and wall behind the under-grill drawer coolers and floor of the walk-in cooler has debris present.

     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

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

     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

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

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

     Code WFC 4-302.14

3. Oct 11, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents above deep fryers are soiled and unclean.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Dials are not functioning on the high temperature dish machine for the wash, rinse or final rinse temperatures.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     Products reduced oxygen packaged frozen and held frozen are not being datemarked. HACCP plan is not being followed.

     Correction: Ensure all employees are trained on HACCP plan and products are datemarked , so that package shelf life does not exceed 30 days.

     Code WFC 3-502.11; 3-502.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in dish room is not accessible due to blockage by pans. Handsink behind bar is not accessible due to blockage by container.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     NON-CONTINUOUS COOKING

     Raw animal food cooked using a non-continuous cooking process has not received prior approval or process is not meeting [describe requirement].

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     bottle of wood polish is unlabeled in the dish room.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in quat solution 0 ppm in sanitizer bucket.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Jun 23, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the main and banquet bar low temperature dish machines is 0ppm. Both machines do not appear to be pumping sanitizer properly.

     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

5. May 29, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. May 17, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. Jun 27, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 25, 2017 Routine Inspection · Reinspection Required

   No violations cited.

9. Jul 20, 2016 Re-Inspection · Reinspection Required

   No violations cited.

10. Jul 13, 2016 Re-Inspection · Reinspection Required

    No violations cited.

11. Jun 30, 2016 Routine Inspection · Reinspection Required

    No violations cited.

12. Jun 25, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

13. Jun 11, 2015 Routine Inspection · Reinspection Required

    No violations cited.

14. Jun 18, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

15. Apr 10, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

16. May 3, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

17. May 2, 2012 Routine Inspection · Reinspection Required

    No violations cited.