- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dish area storage shelves.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. **Corrected On-Site**
- Basic - Missing drain plug at dumpster. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line HWS. **Corrected On-Site**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Outside back door.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Salt and sugar. **Corrected On-Site**
- High Priority - Delivered food not properly protected from contamination. Bag of bread left outside restaurant before operation is open. No employees present. Discussed different solutions with owner. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of pizza sauce at 73° for 2 hours at front pizza station. PIC put in walk in cooler . Corrective action taken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + ppm chlorine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On mixer at cook line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pans of lasagna . **Corrected On-Site**
- Basic - Fan cover and back of unit in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Top go cook line burners and drip pans.
- Basic - Food not stored at least 6 inches off of the floor. At storage truck. **Corrected On-Site**
- Basic - Heavily soiled standing water on the ground around dumpster.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Unpackaged food in an unprotected storage unit in a customer/nonsecure area. Truck outside for storage not locked.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at cook line for 2 hours at 54°. Product above top of container. PIC put in walk in cooler. Corrective action taken.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- 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**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked spinach at 79°reach in cooler top of make table, pizza counter. PIC put in walk in cooler. Corrective action taken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken stock at cook line at 99°, PIC reheated. Corrective action taken.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in walk in cooler, PIC uncovered. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ground beef, PIC put in walk in cooler. **Corrected On-Site**
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/6/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. This violation was time extended on 1/29/2013 from a warning on 11/26/2012. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken breasts in water at cook line at 119°. Warning issued on 11/26/2012. **Admin Complaint** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. SEE STOP SALE **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. See stop sale. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cook line.
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5/29/2013 | Routine - Food | Administrative complaint recommended |
- Observed build-up of grease on nonfood-contact surface. grill at cookline .
- Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves. Repeat Violation. This violation must be corrected by : 1/27/2013.
- Observed residue build-up on nonfood-contact surface. shelves at cookline
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1/29/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Cookline *Corrected On Site. Repeat Violation. This violation must be corrected by : 1/27/2013.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting vegies, put on gloves. * Corrected On Site. * Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside oven and cooktop. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. grill at cookline .
- Critical - Observed dead roaches on premises. 2 dead at shelve of can opener. PIC cleaned up and has monthly pest control. 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 putting on gloves. Repeat Violation. This violation must be corrected by : 1/27/2013.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed hole in wall. near slicer .
- Observed residue accumulated on kitchen floor.
- Observed residue build-up on nonfood-contact surface. shelves at cookline
- Observed wall soiled with accumulated food debris. corner of cookline and pipes.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken breasts in water at cookline at 117 degrees , heated to 186 degrees in 20 minutes. Corrected On Site. * Repeat Violation. This violation must be corrected by : 1/27/2013.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
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11/26/2012 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. bus tub.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting sandwich , put on glove, Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside oven and cook top.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves .
- Critical - Observed handwash sink used for purposes other than handwashing. bucket of water in sink, Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. exterior of microwave.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at grill in water at 119 degrees, heated to 192 in 15 minutes. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hoods at cookline.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. pizza hood
- Violation: 36-13-1 Observed grease and food debris accumulated under cooking equipment. at cookline
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10/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not properly protected from contamination. Food nesting in walkin cooler.
- Observed build-up of grease on nonfood-contact surface. Hoods at cookline.
- Observed build-up of grease on nonfood-contact surface. pipes,lines and cords at reachin cooler connection.
- Observed build-up of grease on nonfood-contact surface. pizza hood
- Critical - Observed dead roaches on premises. 2 in storeroom on floor , 1 on shelf. PIC cleaned up. Corrected On Site. This violation must be corrected by : 10/12/2011.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. storeroom and hallway.
- Observed food debris accumulated on kitchen floor. under equipment in prep /salad room.
- Critical - Observed food stored on floor. walkin freezer .
- Observed grease and food debris accumulated under cooking equipment. at cookline
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline , Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. beef in sink, Corrected On Site.
- Observed residue build-up on nonfood-contact surface. inside oven.
- Critical - Observed roach activity as evidenced by 3 live roaches found at storage table. This violation must be corrected by : 10/12/2011.
- Critical - Observed roach activity as evidenced by live roaches found 2 found in side hallway. This violation must be corrected by : 10/12/2011.
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10/11/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup at 65 and sauce at 70 in walkin cooler. This violation must be corrected by : 4/6/2011. SOUP AT 64 DEGREES
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup and sauces in walkin cooler. This violation must be corrected by : 4/6/2011. SOUP AT 64 DEGREES ON 5/6/2010
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4/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pots
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup and sauces in walkin cooler. This violation must be corrected by : 4/6/2011.
- Critical - Handwash sink not accessible for employee use at all times. vinegar container in sink at cookline , Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. cooling in large 22 qt cambros . This violation must be corrected by : 4/6/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup at 65 and sauce at 70 in walkin cooler. This violation must be corrected by : 4/6/2011.
- Observed utensils stored in crevices between equipment. spatula and knive at cookline, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at grill in pan,124 degrees,reheated, Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sauces in walkin cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site.
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4/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pasta, deli meat and sauce in walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken ,seafood and numerous items in top of make table , PIC states put their this morning , maoved to walkin and iced down. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin on cookline at 56 degrees, all items moved to walkin and refrigeration tech called to service. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walkin cooler thermometer broken
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken above seafood 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. employee putting cheeses on pizza Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. water 105 degrees
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. cookline Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board cookline Repeat Violation.
- Critical. Observed dead roaches on premises. 3 dead roachs 1 at water heater, 2 behind table cleaned up
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- Observed food debris accumulated on kitchen floor. in storeroom
- Observed food debris accumulated on kitchen floor. behind prep table and cookline
- Observed wall in disrepair. wall open at left side of back door
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 300+
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7/26/2010 | 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. observed deli meats and RTE in walkin cooler. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.observed both on cookline Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. observed cutting boards on cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline . Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. observed on grill top , prep table and stove top.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed drain sink in corner. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.oven interior and behind cookline .
- Observed utensils stored in crevices between equipment. observed knives at cookline . Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.used as dumpsink at cookline Corrected On Site.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. MENS ROOM
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9/17/2009 | Routine - Food | Call Back - Complied |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOMATOES & CHEESE IN BAIN MARIE MOVED TO UNIT CAPABLE Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN ON LINE NOT CAPABLE OF MAINTAINING & CANNOT BE UTILIZED UNTIL CAPABLE PIZZA BAIN MARIE
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN INTERIOR
- Critical. Hot water not provided/shut off at employee hand wash sink. MENS ROOM
- 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. Pro
- 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. Pro Corrected On Site.
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9/16/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/10/2008 | Routine - Food | Warning Issued |
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