- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In rice **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. Next to reach in freezer. **Warning**
- Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 50°F, flip top cooler at pizza station 48°F, **Warning**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. Under three compartment sink in corner **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area and at cook line. **Repeat Violation** **Warning**
- Basic - container of tomato sauce stored on floor in walk-in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All items are between 46°F and 48°F in Flip top cooler at pizza station. Added ice to cool it down. Repairman was called. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.items between 48°F and 50°F, called for service and placed containers of ice in unit to cool it down. Repairman was called **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.chicken breast cooked yesterday at 50°F. Cooling for more than 12 hours.see stop sale. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep cook . **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook slicing cleaned carrots on slicer with bare hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Canned tomato sauce cooled 2°F in 30 minutes in walk in cooler. Reheating sauce to 165°F. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At Bar. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pizza Sauce. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken breast. 2 five Gallon containers of pizza sauce. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Walk in cooler ambient temperature is 49°F. **Warning**
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10/17/2014 | Routine - Food | Warning Issued |
- Basic - Soiled reach-in cooler gaskets at pizza prep and sandwich station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sandwich and salad prep.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over tomatoes in walk in cooler **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers all light covers in kitchen missing due to cleaning the shields. Please don't forget to put them back !
- Basic - Pitcher handle in contact with soup and tomato sauce in walk in cooler.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. For three compartment sink at bar. No QAC test kit.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.souffle cup used to scoop cheese **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of tomato sauce
- Basic - No handwashing sign provided at a hand sink used by food employees.front counter needs hand sink sign at double sink.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.walk in cooler door held closed by bungee cords.
- High Priority - Raw animal food stored over ready-to-eat food.eggs over cucumbers walk in **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.front counter sink designated as hand sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. **Corrected On-Site**
- Observed personal care item stored with food.keys on prep **Corrected On-Site**
- Observed single-service articles improperly stored.not inverted **Corrected On-Site**
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12/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.frying pans and lids/wet nesting
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.2nd/line Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/cabbage walk in Corrected On Site.
- Observed single-service articles improperly stored.alum takeouts not inverted Corrected On Site.
- Critical - Observed toxic item stored by food.oven cleaner next to spices Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked wings walk in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ground beef reach inn pizza make station
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.gave to owner
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; pasta at 45 degrees, soup at 55 degrees cooked yesterday afternoon-walkin.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-55 degrees soup, 45 degrees pasta-walkin-stop sale-threw away Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.-pizza slices, Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-55 degree soup and 45 degrees pasta, both cooked yesterday afternoon-walkin.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning-3-compartment SINK -utensils not going into dishmachine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine-3-compartment SINK and dishmaCHINE .
- Critical - Observed employee eating while preparing food.-pizzaman
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.-washing dishes Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-50 degrees in 2-door-with storage and cheeses--just put delivery in--moved to walkin Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.-kitchen and bar
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/23/2011 | Routine - Food | Call Back - Complied |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served; and (2) If SHELLSTOCK are removed from their tagged or labeled container: (a) Using only 1 tagged or labeled container at a time, or (b) Using more than 1 tagged or labeled container at a time ... that: (iii) Ensures that SHELLSTOCK from one tagged or labeled container are not commingled with SHELLSTOCK from another container before being ordered by the CONSUMER.
- Critical - Condiments, Protection. (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected FOOD displays provided with the proper UTENSILS, original containers designed for dispensing, or individual PACKAGES or portions. (B) Condiments at a VENDING MACHINE LOCATION shall be in individual PACKAGES or provided in dispensers that are filled at an approved location, such as the FOOD ESTABLISHMENT that provides FOOD to the VENDING MACHINE LOCATION, a FOOD PROCESSING PLANT that is regulated by the agency that has jurisdiction over the operation, or a properly equipped facility that is located on the site of the VENDING MACHINE LOCATION.
- Critical - Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from ...(140 degrees Fahrenheit) to ...(70 degrees Fahrenheit); and (2) Within 4 hours, from ...(70 degrees Fahrenheit) to ...(41 degrees Fahrenheit) or less, or to ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16(C).
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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1/18/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food-eggs over carrots and boxed chicken over sauces-walkin.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-sitting on counter.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time-Spoke to dishwasher how to sanitize.
- Critical. Observed soiled reach-in cooler gaskets-salad station
- Equipment and utensils not properly air-dried-wet nesting.
- Observed utensils stored in crevices between equipment-knives.
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts, sauces, chicken wings-walkin.
- Critical. Working containers of food removed from original container not identified by common name-salad cooler-kitchen-dressings
- Observed cutting board grooved/pitted and no longer cleanable-pizza station.
- Critical. Observed encrusted material on can opener-rusty.
- Critical. License expired within 30 days after expiration date. Corrected On Site. Confirmation number 97036851 paid today.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts in walkin.
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cold cuts-wic.
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7/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/5/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/3/2009 | Routine - Food | Warning Issued |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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