D'AMICO CATERING AT THE ATRIUM

Order for delivery

Inspection history

1. Sep 2, 2026

   ✓
   5 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Protect food from cross-contamination by using packages or covered containers.

2. Sep 2, 2025

   ✓
   2 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the plumbing system in good repair.

3. Aug 19, 2025

   ✕
   13 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep the plumbing system in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Clean non-food contact surfaces of equipment. Keep them clean.

4. Aug 20, 2024

   ✓
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

5. Aug 6, 2024

   ✕
   12 violations

   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the physical facilities in good repair.

6. Aug 1, 2023

   ✕
   7 violations

   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.