- Basic - Cove molding at floor/wall juncture broken/missing. Entrance to playroom, and in playroom
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - Floor area(s) covered with standing water. In front of Mop sink in mssing tile area
- Basic - Floor tiles cracked, broken or in disrepair. Pizza make stationMop and 3 compartment sink
- Basic - Floor tiles missing. Pizza prep station, mop sink and 3 compartment sink
- Basic - Light not functioning. Walk in cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Buffet line refrigeration unit 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.
- 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.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. Pizza station
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room and mens room
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Prep
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Refrigerator 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.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Mold like substance on lid
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. Toy doll and roll of toilet paper on dry storage shelf
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sauce pan rinsed in mop sink **Corrected On-Site**
- Basic - Equipment in poor repair, lid broken off of ice machine
- Basic - Floor tiles missing.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Drink can stored in ice used for drinks.
- High Priority - Duct tape used to repair plumbing. Hose
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- 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.
- Intermediate - Employee used handwash sink as a dump sink. Front area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket
- 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. Thermometer reading 55 **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.
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Nonfood-contact equipment in poor repair, lid of ice machine broken
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza make station
- Basic - Soda self serve unit backsplash with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dented/rusted cans present. Tomato sauce
- High Priority - Duct tape used to repair plumbing. Around nozzle of sprayer
- High Priority - Spray hose at dish sink lower than flood rim of sink. At 3 compartment sink
- High Priority - Toxic substance/chemical improperly stored. Buckets on floor
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Behind soda fountain nozzles
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area., purse and apron and hat
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Powdered sugar
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, mop bucket
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce and pasta **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed unlabeled spray bottle.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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10/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - Violation: 35A-07-1 Observed small flying insects in kitchen/dish washing area.
- Violation: 36-11-1 Floors not maintained smooth and durable under 3-compartment sink.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle - cleaner in spray bottle not labeled.
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9/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Large make table refrigerator not maintaining temperature of potentially hazardous food at or below 41 degrees fahrenheit.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0 PPM. Repeat Violation.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Floors not maintained smooth and durable under 3-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, sausage, etc. in make table refrigerator measured 50 degrees fahrenheit. All potentially hazardous food placed on ice or moved into working coolers.
- Critical - Observed small flying insects in kitchen/dish washing area.
- Critical - Observed unlabeled spray bottle - cleaner in spray bottle not labeled.
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9/17/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0 PPM. USE 3-COMPARTMENT SINK UNTIL DISHMACHINE IS REPAIRED AND IN GOOD WORKING CONDITION.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Floors not maintained smooth and durable. Observed broken/missing floor tiles in front of mop sink.
- Observed build-up of food debris on nonfood-contact surface - under pizza oven conyer belt.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed small flying insects around ice maker.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
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12/13/2011 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable. Observed broken tiles in front of mop sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed touching pizza toppings with bare hands. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0PPM. Corrected On Site.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- 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. Observed certification by "Food Safety First" but date of training not marked on certification. Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta left atroom temperature - 56F. Manager stated they leave cooked pasta at room temperature when they open the restaurant and return it to the cooler when they close the restaurant. See stop sale notice.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - pepperoni and sausage in make table refrigerator.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bag of cobbler crumb toppings not stored in covered container.
- Plumbing system in disrepair. Observed handwash sink next to the water heater covered by plastic. Manager stated it is blocked due to a leak.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Stuffed pizza on buffet line measured 108F. Product discarded by staff.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
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10/5/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- Floors not maintained smooth and durable. Broken / damaged baseboards by pizza preparation area.
- 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. Observed certification by "Food Safety First" and no date (date of training) marked on certification.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink stored above make table refrigerator. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. Purse stored on pizza pan rack.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
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5/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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