Venezia Restaurant (harbor Lights)

Gap large enough to let light in noted at the bottom of the door at the rear of the establishment that leads to the dumpsters- Provide door sweep make proper repairs

Multiple small black flies noted throughout the kitchen back storage and at the bar. Provide an updated detailed pest control report from a licensed pest control company 08/20/26 Provide detailed pest control report from a licensed pest control company

At the time of the inspection the procedures for the preparation and shucking of shellfish was reviewed with the PIC. Per the chef the oysters are shucked on a table that is used for various other tasks. A can opener is attached to the table and at this time cans were stored on the table to open. The table is also located next to the wash bay of a 3 bay sink- Provide a designated clean and sanitized area with handwashing and refrigeration for the shucking/preparation of shellfish

At the time of the inspection an employee was observed cutting a pizza with a knife. The employee was not wearing gloves and his bare hand was coming into contact with the product. Corrected at this time

During the time of the inspection numerous wait staff were noted eating in the kitchen and as they were exiting the kitchen. discontinue and review with all staff

Numerous priority and repeated violations noted on the inspection report- Violations procedures and cleaning schedules shall be reviewed with all staff

Numerous large white cutting boards with heavy scoring and/or black buildup- Repair or replace

There was no irreversible thermometer available at the time of the inspection for the high temperature dishwasher- Provide Unit was operating within normal limits at the time of the inspection

Multiple employees observed in the kitchen with no hair restraints- Provide

At the time of the inspection oysters in the walkin did not have the shellstock tags- Per the PIC they are placed with the other tags when opened. Shell stock tags shall remain with the product for proper identification until the product is used/discardedlabeled with dates Shell stock tags are not being properly labeled with dates to indicate when the product is opened nor the completion/discard dates Shell stock tags are also being piled together and are not organized by month/ date of use Staff shall maintain tags with product until used/discarded all tags shall be properly labeled with open date and completion/discard dates and shall be maintained in chronological order for a minimum of 90 days.

Scoops used for ice at the bar and the scoops used in the bulk food containers were stored with the handles directly in the products Utensils used at the cookline were stored in stagnant water Store all utensils properly- Corrected at the time of the inspection

Soda nozzles at the bar were noted to have heavy black buildup The internal panel and chute of the ice machine with black mold like buildup- Clean all areas with proper frequency

Gap large enough to let light in noted at the bottom of the door at the rear of the establishment that leads to the dumpsters- Provide door sweep make proper repairs

Multiple small black flies noted throughout the kitchen back storage and at the bar. Provide an updated detailed pest control report from a licensed pest control company 08/20/26 Provide detailed pest control report from a licensed pest control company

Hood sticker expired July 2026- Schedule hood cleaning and inspection Hood filters with heavy grease and dust- Clean with proper frequency 08/20/26 Hood cleaning/inspection scheduled for 08/31/26

Handwashing sinks at the bar are also being usec as dump sinks. All sinks at the bar had strainers in them. At the time of the inspection the strainer was removed from the sink that is the designated handsink. The handwash sink at the cookline was found to have soiled equipment in it All handsinks shall be maintained clear for proper handwashing

Floors under shelving in dry storage and under the ice machine in the kitchen with encrusted soils and debris- Clean with proper frequency

At the time of the inspection the procedures for the preparation and shucking of shellfish was reviewed with the PIC. Per the chef the oysters are shucked on a table that is used for various other tasks. A can opener is attached to the table and at this time cans were stored on the table to open. The table is also located next to the wash bay of a 3 bay sink- Provide a designated clean and sanitized area with handwashing and refrigeration for the shucking/preparation of shellfish

Soda nozzles at the bar were noted to have heavy black buildup The internal panel and chute of the ice machine with black mold like buildup- Clean all areas with proper frequency

At the time of the inspection an employee was observed cutting a pizza with a knife. The employee was not wearing gloves and his bare hand was coming into contact with the product. Corrected at this time

Numerous large white cutting boards with heavy scoring and/or black buildup- Repair or replace

Multiple employees observed in the kitchen with no hair restraints- Provide

Numerous priority and repeated violations noted on the inspection report- Violations procedures and cleaning schedules shall be reviewed with all staff

At the time of the inspection oysters in the walkin did not have the shellstock tags- Per the PIC they are placed with the other tags when opened. Shell stock tags shall remain with the product for proper identification until the product is used/discardedlabeled with dates Shell stock tags are not being properly labeled with dates to indicate when the product is opened nor the completion/discard dates Shell stock tags are also being piled together and are not organized by month/ date of use Staff shall maintain tags with product until used/discarded all tags shall be properly labeled with open date and completion/discard dates and shall be maintained in chronological order for a minimum of 90 days.

Scoops used for ice at the bar and the scoops used in the bulk food containers were stored with the handles directly in the products Utensils used at the cookline were stored in stagnant water Store all utensils properly- Corrected at the time of the inspection

Multiple small black flies noted throughout the kitchen back storage and at the bar. Provide an updated detailed pest control report from a licensed pest control company

Hood sticker expired July 2026- Schedule hood cleaning and inspection Hood filters with heavy grease and dust- Clean with proper frequency

Floors under shelving in dry storage and under the ice machine in the kitchen with encrusted soils and debris- Clean with proper frequency

Handwashing sinks at the bar are also being usec as dump sinks. All sinks at the bar had strainers in them. At the time of the inspection the strainer was removed from the sink that is the designated handsink. The handwash sink at the cookline was found to have soiled equipment in it All handsinks shall be maintained clear for proper handwashing

Gap large enough to let light in noted at the bottom of the door at the rear of the establishment that leads to the dumpsters- Provide door sweep make proper repairs

During the time of the inspection numerous wait staff were noted eating in the kitchen and as they were exiting the kitchen. discontinue and review with all staff

There was no irreversible thermometer available at the time of the inspection for the high temperature dishwasher- Provide Unit was operating within normal limits at the time of the inspection