Palladino's Steak & Seafood

Violations (14)

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 PROVIDE A HAND WASH SIGN AT ALL HAND SINKS

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(A) PRIVATE BAR HAND SINK MUST BE ACCESSIBLE

• 14

  Required records available: shellstock tags, parasite destruction

  3-203.12(B)

• 15

  Food separated and protected

  3-302.11(A)(1)(a) RAW OYSTER MUST BE STORED ABOVE RAW FISH

• 15

  Food separated and protected

  3-302.11(A)(1)(b) RAW FOODS MUST BE STORED BELOW COOKED AND READY TO FOODS

• 23

  Proper Date Marking and Disposition

  3-501.17(A)

• 25

  Consumer Advisory provided for raw/undercooked food

  3-603.11(B)

• 28

  Toxic substances properly identified, stored, used

  7-102.11

• 36

  Thermometers provided and accurate

  4-204.112(D) ENURE ALL COOLER HAVE THERMOMETERS AND THEY ARE EASILY VIEWABLE

• 40

  Personal Cleanliness

  2-303.11

• 43

  In-use utensils; properly stored

  3-304.12 KEEP THE ICE SCOOP HANDLE OUT OF THE ICE IN THE BAR ICE BIN. DO NOT STORE BENCH SCRAPER IN THE CRACK BETWEEN EQUIPMENT

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17