Al-Posto Italian Ristorante

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Inspection history

1. Jan 9, 2026

   ✓
   5 violations

   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.2(K) - In-use utensils - between-use storage
   • 4.8(I)(1) - Preset Tableware
   • 3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
   • 7.1(A) - X. Chemical - Storage: Separation

2. Sep 2, 2025

   ✓

3. Aug 29, 2025

   ✕
   14 violations

   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
   • 7.0(B) - X. Chemical - Working Containers - Common Name
   • 3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.5(E) - VII. Consumer Advisory - Consumer Advisory
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.4(N)(2) - Covering Receptacles
   • 4.8(I)(1) - Preset Tableware
   • 3.2(L) - Linens and napkins - Use Limitation
   • 6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed

4. Jan 16, 2025

   ✓
   6 violations

   • 7.1(A) - X. Chemical - Poisonous/toxic material
   • 5.4(N)(2) - Refuse/recyclables/returnables
   • 4.8(I)(1) - Preset Tableware
   • 6.4(B)(1) - Facilities: Cleaning: Frequency
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 7.0(B) - X. Chemical - Poisonous/toxic material

5. Aug 2, 2024

   ✓
   10 violations

   • 4.8(I)(1) - Preset Tableware
   • 4.1(KK) - Food Equipment
   • 4.4(P) - Warewashing equipment
   • 4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
   • 2.3(A) - II. Good Hygienic Practices - Food contamination
   • 7.0(B) - X. Chemical - Poisonous/toxic material
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking