- Basic - Covered waste receptacle not provided in women's bathroom.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Waitress station
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna . **Corrected On-Site**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Pizza area. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 84°f . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna and beans . **Corrected On-Site** **Repeat Violation**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 105°f **Corrected On-Site** **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Preparation of raw chicken with gloved then touched container of lemons in reach in cooler .
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Pasta in walkin cooler . **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Kitchen
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza slices **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta . **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. White out used on card.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 82°f. **Corrected On-Site**
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Single-service articles not stored inverted or protected from contamination.Take out containers. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Used for storage of pasta in reach in cooler. VOLUNTARILY DISCARDED. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken and steak over vegetables. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler -temp 51°f. VOLUNTARILY DESTROYED. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Degreaser on food storage shelf. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, chicken
- Intermediate - Soil residue in food storage containers. Salt container. **Corrected On-Site**
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6/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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