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SheWolf Pastificio & Bar
438 Selden St.

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number229218
OwnerAnthony Lombardo
Complexity levelHigh
Review frequencyEvery 150 days

13 Inspections
Since 8-1-2016

12-01-2022
Routine Inspection

OutcomeCompliant
4 violations cited :
Code 3-502.12
Reduced oxygen packaging process does not have approved haccp plan
FULL FOOD CODE:
A FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method shall have a HAACP PLAN approved by the regulatory authority. (P)
Priority
Corrected on 12-02-2022
Code 6-501.12
Physical facilities/structures walls with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected
Code 3-307.11
Food not protected from contamination
FULL FOOD CODE:
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Core
Corrected on 12-02-2022
Code 2-401.11
Beverage container stored improperly
FULL FOOD CODE:
(A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Core
Corrected on 12-02-2022

12-01-2022
Routine Inspection

OutcomeCompliant
4 violations cited :
Code 3-502.12
Reduced oxygen packaging process does not have approved haccp plan
FULL FOOD CODE:
A FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method shall have a HAACP PLAN approved by the regulatory authority. (P)
Priority
Corrected on 12-02-2022
Code 2-401.11
Beverage container stored improperly
FULL FOOD CODE:
(A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Core
Corrected on 12-02-2022
Code 3-307.11
Food not protected from contamination
FULL FOOD CODE:
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Core
Corrected on 12-02-2022
Code 6-501.12
Physical facilities/structures walls with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected

03-31-2021
COVID19 SITE CHECK

OutcomeCompliant
0 violations cited

02-14-2021
Complaint

OutcomeCompliant
0 violations cited

01-18-2021
Complaint

OutcomeCompliant
0 violations cited

11-23-2020
Outdoor cafe Eval

OutcomeCompliant
0 violations cited

07-14-2020
Outdoor cafe Eval

OutcomeCompliant
0 violations cited

06-30-2020
COVID19-phone-low

OutcomeCompliant
0 violations cited

03-22-2020
COVID19-phone-high

OutcomeCompliant
0 violations cited

02-13-2020
Routine Inspection

OutcomeCompliant
3 violations cited :
Code 3-402.11
Ready-to-eat raw fish not frozen
FULL FOOD CODE:
Except as specified, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be frozen throughout to a temperature of: (1) -4°F or below for 168 hours (7 days) in a freezer; or (P) (2) -31°F or below for 15 hours in a blast freezer. (P) (3) Frozen at -31°F until solid and stored at -4°F for a minimum of 24 hours.(P)
Priority
Corrected on 2-14-2020
Code 3-502.12
Reduced oxygen packaging process does not have approved haccp plan
FULL FOOD CODE:
A FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method shall have a HAACP PLAN approved by the regulatory authority. (P)
Priority
Corrected on 2-14-2020
Code 3-603.11
Menu advisories for raw or undercooked food s ingredient s
FULL FOOD CODE:
If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS, by using menu advisories, brochures, lable statements, table tents, placards, or other effective written means. (Pf) FOOD LAW SEC 6149 ...The food establishment may provide the following statement on selection information so that it is made pulblicly available: "Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked, meats, poultry, shellfish, or eggs may increase your risk of foodborne illness." The statements must be in a minimum of 11 point font and in a color that provides a clear contrast to background.
Priority Foundation
Corrected on 2-14-2020

05-23-2019
Routine Inspection

OutcomeNot compliant
4 violations cited :
Code 3-502.12
Reduced oxygen packaging process does not have approved haccp plan
FULL FOOD CODE:
A FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method shall have a HAACP PLAN approved by the regulatory authority. (P)
Priority
Corrected on 5-24-2019
Code 4-501.110
Dish machine wash solution temperature less than 165 degrees f for hot water sanitizing machine for single rack single temperature
FULL FOOD CODE:
(A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F);(Pf) (2) For a stationary rack, dual temperature machine, 66°C (150°F); (Pf) (3) For a single tank, conveyor, dual temperature machine, 71°C (160°F);(Pf) or (4) For a multitank, conveyor, multitemperature machine, 66°C (150°F).(Pf) (B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49°C (120°F). (Pf)
Priority Foundation
Not corrected
Code 3-603.11
Menu advisories for raw or undercooked food s ingredient s
FULL FOOD CODE:
If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS, by using menu advisories, brochures, lable statements, table tents, placards, or other effective written means. (Pf) FOOD LAW SEC 6149 ...The food establishment may provide the following statement on selection information so that it is made pulblicly available: "Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked, meats, poultry, shellfish, or eggs may increase your risk of foodborne illness." The statements must be in a minimum of 11 point font and in a color that provides a clear contrast to background.
Priority Foundation
Not corrected
Code 4-501.112
Dish machine final rinse temperature less than 180 degrees f
FULL FOOD CODE:
In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194 F, or less than 165 F for stationary rack machines or 180 F for all other machines to assure proper sanitizing of utensils. (Pf)
Priority Foundation
Not corrected

06-14-2018
Plan Review/Final/Ap

OutcomeCompliant
0 violations cited

06-10-2018
Plan Review/Pre-Open

OutcomeCompliant
0 violations cited
About inspections
A restaurant is compliant when zero Priority or Priority Foundation violations are cited during an inspection, or when all are corrected; Core violations will be reviewed at the next routine inspection and are not required to be corrected to be in compliance.
Built using open data | Last updated 2023-04-25