- Basic - Faucet handle very loose at wait station.
- Basic - Food stored on floor. Packaged fish in aluminum on walkin freezer floor, moved off the floor, corrective action taken.
- Basic - In-use utensil not stored on a clean portion of food preparation in wait station, utensil for buns. Brought another utensil and placed in clean area, wait station, corrective action taken.
- Basic - Lemons sitting on shelf in wait station not covered, covered lemons, corrective action taken.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine, 200 ppm, 50 ppm, cookline, corrected action taken.
- 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. Fresh garlic oil, put time up, corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Up inside hole and surrounding Area. Wait station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Spaghetti pasta packed into containers and covered in walkin 53-55°, placed uncovered in freezer, corrective action taken, 49-52°. **Repeat Violation**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza station.
- Basic - Exterior door has a gap at the threshold that opens to the outside, corner of kitchen back door.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.wipe cloth bucket, cookline 0 ppm; added bleach, 50 ppm. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, wait station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta at 59° covered and red sauce covered at 44° in walkin cooler, uncovered, corrective action taken.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, 50 ppm chlorine, **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler, meatballs ants sausage in walkin freezer. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta covered in walkin cooked today at 71? 65? dropping. **Repeat Violation**
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer solution not at proper temperature, wiping cloths 200 ppm **Corrected On-Site**
- Clean glasses, cups, utensils, and single serve not stored inverted or in a protected manner in hallway behind pizza station. **Corrected On-Site**
- Critical - Observed food being cooled by nonapproved method. Covered pasta at 56? in walkin, moved to freezer, 41?. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. lemons in wait station. **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Schredded cheese at pizza station **Corrected On-Site**
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12/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Large pots on wall.
- Critical - No conspicuously located thermometer in holding unit-salad cooler Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. Rusted bottom shelf-kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Putting on pizza toppings. Gave application to owner. Will call me when complete.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls-knife block
- Observed dusty ceiling tiles and/or air conditioning vent covers-kitchen
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Wet wiping cloth not stored in sanitizing solution between uses-making dough station. Corrected On Site.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. kitchen, trash can blocking the acces. Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. pizza station. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves (cardboard)
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site. cookline, warewashing area. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. pepperoni in the walk in freezer. Corrected On Site.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the steam table. Corrected On Site. reheated.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass door cookline reach in cooler (left hand side of the cookline). potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass door cookline reach in cooler (right hand side of the cookline). potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Handwash sink not accessible for employee use at all times. pizza station. paper bags inside the sink. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza station. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Critical - Observed employee eating in a food preparation or other restricted area. cookline. Corrected On Site.
- Critical - Observed employee improperly washing hands. washing hands with gloves. Corrected On Site.
- Critical - Observed food stored on floor. pepperoni, walk in freezer. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, sauces, pasta in the TRUE glass door cookline reach in cooler (left hand side of the cookline)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad, sausage, pasta in the TRUE glass door cookline reach in cooler (right hand side of the cookline).
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. garlic and oil. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw meat, seafood over sauces in the walk in cooler. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cheese, pizza station. Corrected On Site. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. salt. Corrected On Site.
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10/17/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Pizza station, cookline. Corrected On Site. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. deep closed, stacked containers cooling in tne walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. garlic and oil.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. garlic and oil. Corrected On Site. discarded. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
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2/15/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach in cooler. Corrected On Site. operator turned the unit colder.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. (according to mgr due to the delivery)
- Critical - Handwash sink not accessible for employee use at all times. cookline. Corrected On Site. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves. Repeat Violation.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside sugar container.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. pizza station. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 C sink. Corrected On Site.
- Critical - Observed food stored on floor. walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts, sauces, sausages in the pizza station reach in cooler. Corrected On Site. operator turned the unit colder.
- Critical - Observed raw animal food stored over cooked food. raw chicken over sauces in the walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. sugar. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. garlic, garlic butter. Corrected On Site.
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2/14/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food being cooled by nonapproved method. deep closed containers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soups, sauces in the walk in cooler.
- Critical. Observed potentially hazardous food thawed at room temperature. spinach. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site.
- Critical. Observed employee improperly washing hands. washing hands in the wipping cloths solution.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. waitress station
- Critical. Handwash sink not accessible for employee use at all times. kitchen
- Observed non-bagged garbage in dumpster.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths.
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10/5/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. flour.
- Critical. Observed food being cooled by nonapproved method. food coong in closed containers. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. RIC. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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6/25/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- 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. 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. Please see inspection report for more details.
- Critical. Where to Wash. FOOD EMPLOYEES shall clean their hands in a handwashing lavatory or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical. Please see inspection report for more details.
- Critical. A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical. Please see inspection report for more details.
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5/18/2010 | 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. WIC
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in front counter RIC, less than 4h out of temp. according to mgr.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sliced pizza, less than 4h out of temp, according to mgr. Explained time control procedure
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter RIC. PHF must be relocated in another unit until fixed.
- Critical. Violation: 08A-28-1 Observed food stored on floor. WIC, WIF.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar. Corrected On Site.
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employee training expired.
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12/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in front counter RIC, less than 4h out of temp. according to mgr.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sliced pizza, less than 4h out of temp, according to mgr. Explained time control procedure
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter RIC. PHF must be relocated in another unit until fixed.
- Critical. Displayed food not properly protected from contamination. pizza at the front counter. Corrected On Site.
- Critical. Observed food stored on floor. WIC, WIF.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. hood filters and cookline equipment.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employee training expired.
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9/28/2009 | Routine - Food | Warning Issued |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/2/2008 | Routine - Food | Warning Issued |
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