- Basic - Ceiling soiled with accumulated dust. In kitchen area. Operator states that in 2 weeks in will be replaced.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area. Operator states that in 2 weeks in will be replaced.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shields in kitchen and storage area. Operator states that in 2 weeks in will be replaced.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM 0 ppm chlorine. Corrective action taken, sanitizer was replaced and primed, 50 ppm chlorine. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with blue liquid with no label. **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty ceiling tiles and A/C vent covers above prep area and DM.
- 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. Observed server cut bread with bare hands. **Corrected On-Site**
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3/11/2014 | 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- 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. Observed employee cutting up cucumbers for salad with no gloves on **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. In dry storage area. **Corrected On-Site**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. At pizza prep area
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage at 46?f in pizza prep area reach in cooler top. Observed cooked pizza at 72?f sitting out at pizza prep area. Observed raw fish at 53?f in cookline reach in cooler top closest to walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at pizza prep area
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler closest to walk-in cooler at ambient temperature of 47 degrees. observed pizza prep reach-in cooler at ambient temperature of 49 degrees up top. Corrected On Site. operator turned temperature dial colder on both units. observed cookline reach-in cooler closest to walk-in cooler at ambient air temperature of 43 degrees upon retest. observation pizza prep reach-in cooler top at ambient air temperature of 33 degrees upon retest.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed creamer at 48 degrees and raw chicken at 48 degrees in cookline reach-in cooler closest to walk-in cooler. observed cooked sausage at 48 degrees in pizza prep reach-in cooler top.
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9/20/2012 | 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. observed chicken stock at 47 degrees in walk-in cooler after cooling since yesterday according to operator.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed red sauce in walk-in cooler at 71 degrees cooling for 5 hrs according to operator.
- Critical - Observed food being cooled by nonapproved method. observed chicken stock and red sauce beingcooler in walk-in cooler in large plastic food tubs covered with plastic wrap. both items are in cooling violations according to cooling start times given.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee wearing watch while engaged in food preparation
- Observed utensils stored in crevices between equipment. knives on cookline
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed dishwasher washing and rinsing multiple baking sheets in dishmachine slop sink but not sanitizing items before allowing them to air-dry.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee handling cooked pasta with bare hands. Corrected On Site. Repeat Violation.
- Observed clean equipment stored on floor. observed dishwasher washing baking sheets and dishmachine slop sink then putting them propped up with base on floor to dry.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean without washing hands inbetween tasks.
- Critical - Observed food stored in ice used for drinks. observed bottle of flavoured water stored in drink ice at bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date marking on sauces, cooked meats, leftover soups all in walk-in cooler. Repeat Violation.
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10/28/2011 | 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. observed homemade chicken stock cooling since yesterday still at 50 degrees in cookline reach-in cooler closest to dining room. observed sauces in walk-in cooler cooling since yesterday at 75 degrees and 47 degrees. Corrected On Site. operator voluntarily discarded the sauce that was still at 75 degrees. inspector leaving handout on how to cool foods quicker.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handling bread slices with bare hands at pizza preparation area. Corrected On Site.
- Critical - Observed toxic item improperly stored. spray can of Hot Shot flying insect killer on shelf with food wax paper and to-go containers and above additional to-go containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausages, cooked meatballs, and multiple sauces and soups in walk-in cooler observed with no date-marking and have been in for greater than 24 hours.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk-in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. partially cooked chicken stored over raw veal and partially cooked veal stored over raw calamari in cookline reach-in cooler. 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. observed employee handle artichokes with bare hands at cookline. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on bar directly above protruding ice bin Corrected On Site.
- Observed utensils stored in crevices between equipment. knives on cookline
- Critical. Observed handwash sink used for purposes other than handwashing. observed employee dumping sanitizer bucket into pizza prep area handsink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in pizza prep station exceeds 200ppm. Corrected On Site.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats and sauces in walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken sitting out at pizza prep. Corrected On Site. put in cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and raw chicken over raw shrimp in cookline reach-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp and raw veal over cooked pasta in cookline reach-in cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by pizza prep table Corrected On Site.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meatballs, cooked sausage, sauces in WIC Repeat Violation.
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9/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meatballs, cooked sausage, sauces in WIC Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw calamari in cookline RIC Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over lasagna on cookline RIC Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in spice containers on dry storage racks Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer. dried food debris on interior blade Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. by pizza oven. Repeat Violation.
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7/10/2009 | Routine - Food | Warning Issued |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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