NOLO'S KITCHEN & BAR / THE BASEMENT BAR

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Nov 13, 2025

   ✕
   4 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

2. Oct 28, 2025

   ✕
   7 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Protect food from cross-contamination by using packages or covered containers.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

3. Oct 4, 2024

   ✕
   5 violations

   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

4. Mar 12, 2024

   ✕
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

5. Feb 27, 2024

   ✕
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
   • Food workers must wash their hands before starting food preparation tasks.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

6. Mar 7, 2023

   ✓
   5 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use approved trapping devices or other means of pest control when pests are found.