- Basic - Soil residue build-up on nonfood-contact surface. Inside/bottom of reach in coolers
- Intermediate - Spray bottle containing toxic substance not labeled. In bar area and wait station area **Corrected On-Site**
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08/19/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris on nonfood-contact surface. Crumbs in bottom and gaskets of pizza prep cooler by oven
- Basic - Food storage container/container lid cracked or broken. Multiple
- Basic - Interior of microwave soiled with encrusted food debris. Top
- Basic - Open employee beverage container on a food preparation table. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Salad prep cooler in wait station
- High Priority - Produce with mold-like growth. One strawberry in walk in **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Noodles dated 8/12 discarded. **Corrected On-Site**
- Intermediate - Accumulation of light colored mold-like substance in tea dispensing nozzles. Unsweet only
- Intermediate - Employee used handwash sink as a dump sink. Ice in hand sink in bar area
- Intermediate - Soda gun soiled. Holster also.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid, wait station. **Repeat Violation**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Salad prep reach in **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket with onions **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered. Ice bin in bar area
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salt
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small black cooler in wait station area **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Soil residue build-up on nonfood-contact surface. Inside/bottom of reach in coolers
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45°, cheese 45°, pizza sauce 47° all in walk in cooler. Corrective action-items iced
- 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. Pizza by the slice **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over meatballs **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottles over straws **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Sliding panels also
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. In bar area and wait station area **Corrected On-Site**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler ambient air temp 44°. Defrosted during inspection and repair technician en route.
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6/16/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris on nonfood-contact surface. Interior of pizza reach in
- 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. On make table cutting board **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Three door reach in on cook line
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Apron by microwave **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dented/rusted cans present. Pizza sauce, on side
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Needed on side with grey hose
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish on rack in walk in
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in walk in, in deep plastic container tightly wrapped with plastic wrap
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing towel
- 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 by slice **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory printed and posted during inspection **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are photocopies
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Hat over pizza rack **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. At 48°f in Reach in cooler frontline
- 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. 0ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee put on After handling raw fish . No hand wash **Admin Complaint** **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. Employee cutting lemons : bare hand contact **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batters, egg wash at 50°-60°f in ice bath in kitchen . Pepperoni in frontline cooler 48°f **Admin Complaint** **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. Pizzas on rack on kitchen **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by items
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Frontline cooler : items at between 46-48°f : pepperoni , cut tomatoes, lettuce **Admin Complaint** **Repeat Violation**
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8/12/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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6/5/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Build-up of dust or dirt on nonfood-contact surface. Reach in cooler fan cover, on cook line
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pepperoni 49, cheese 48, deli meat 48, boiled eggs 48. All in walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken, in deep plastic covered container **Corrected On-Site**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temp 50°
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6/4/2013 | Food-Licensing Inspection | Warning Issued |
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