- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. LARGE PAN AT THE MIXER
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Grease accumulated under cooking equipment. AROUND THE DOUGH MIXER
- Basic - Hood soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface.BEHIND THE MIXER
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Tomato sauce. In the WALKIN at 57°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Garlic n Oil at 75°. SERVER STATES THAT GARLIC AND OIL IS NEVER KEEPT HOT
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. SEVERAL SPRAY BOTTLES
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08/15/2014 | Complaint Full | 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. ON THE MAIN LINE **Warning**
- Basic - Equipment in poor repair. PUDDLED WATER IN THE PIZZA REACHIN **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. REAR DOOR HAS GAPS FROM DAMAGED DOOR FRAM **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. DISHWASHER **Warning**
- Basic - Soiled dry wiping cloth in use. SANITIZER BUCKETS NOT SET UP **Warning**
- 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. LINE COOK MAKING SALADS **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water. LINE COOK **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. PIZZA AT 75° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomato 57°. Breaded chicken 57°. Grilled peppers 57°. Ricotta 57°. All PH/TCS FOODS IN THE MAIN LINE REACHIN **Warning**
- 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. PIZZA BY THE SLICE **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. OVER THE DRY STORAGE AREA
- Basic - Equipment in poor repair. PIZZA MAKE TABLE HAS PUDDLED WATER
- Basic - Floor area(s) covered with standing water. IN THE WALKIN COOLER
- Basic - Floors not maintained smooth and durable. SEVERAL MISSING TILES
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Metal banded basting brush
- Basic - Soiled dry wiping cloth in use. ON THE LINE
- 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. 0. PPM
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. BOTH LINE CUTTING BOARDS
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Several tiles are damaged and exposed rocks **Repeat Violation**
- Observed a nonfood-grade basting brush used in food. For egg wash
- Observed hole in wall.by walkin door
- Observed soiled dry wiping cloth in use.WITHOUT SANITIZER. AT PIZZA STATION
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AMBIENT TEMPERATURE 53f-COOK LINE MAKE TABLE _OPERATOR CALLED SERVICETECH FOR SERVICE. ADVISED OPERATOR NOT TO STORED ANY PHF INSIDE THIS UNIT UNTIL IS FIXED TO CODE 41f or LESS.
- Floors not maintained smooth and durable. OBSERVED ROCKS EXPOSED_COOK LINE UNDER THE MATS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FRESH MOZZ CHEESE _COOK LINE MAKE TABLE _APROX 2.5hrs-ICED DOWN and MOVED TO A DIFFERENT COOLER.
- Critical - Observed unlabeled spray bottle. DEGREASER _3 COMPARTMENT SINK Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP and GARLIC and OIL MIXTURE. THE UNIT'S PLUGS WERE COMING OUT OF THE ELECTRICAL OUTLET. OPERATOR PLUGGED THE UNITS CORRECTLY NOW. LESS THAN 2.5hrs. BY THE END OF THE INSPECTION THE PRODUCTS WERE IN TEMPERATURE. Corrected On Site.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. MISSING TILE AT PIZZA REACHIN
- Floors not maintained smooth and durable. TILE GROUT IS WORN OUT AT WALKIN
- Light not functioning. KITCHEN
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. INTERIOR OF DISHWASHER
- Critical - Observed soiled reach-in cooler gaskets. MAIN LINE REACHIN
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10/18/2011 | 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. RED SAUCE IN WALKIN
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM
- Critical - Observed food being cooled by nonapproved method. LARGE PLASTICE BUCKET USED TO COOL SAUCE IN WALKIN
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. BETWEEN RAW FOODS AND RTE
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.LESS THAN 50 PPM Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. LARGE OPEN BAG OF SUGAR
- Critical. Observed toxic item improperly stored. BY CLEAN DISHES
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. COOKED PASTA IN GLASS DOOR COOLE R
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. GARLIC AND OIL AT 75 degrees
- 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 AND SALT
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. LINE COOKCHOPPING VEGETABLE Corrected On Site.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair WALKIN COOLE SHELVES WITH PEELING PAINT
- Violation: 37-13-1 Observed hole in ceiling. BY THE HOOD
- Violation: 37-14-1 Observed ceiling in disrepair.
- Violation: 37-17-1 Observed ceiling soiled with accumulated dust. AC VENTS AND TILES
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. ABOVE SERVERS STATION
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2/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. COOKED PASTA IN GLASS DOOR COOLE R
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF IN PIZZA REACHIN AT 48 to 53 degrees This violation must be corrected by : 12-16-09.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. GARLIC AND OIL AT 75 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PIZZA REACHIN
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR AND SALT
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. LINE COOKCHOPPING VEGETABLE Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. GLASS OF COLD WATER ON PIZZA LINE
- Observed gaskets/seals on cold holding unit in poor repair. DOOR HING BROKEN ON PIZZA REACHIN
- Observed nonfood-contact equipment in poor repair WALKIN COOLE SHELVES WITH PEELING PAINT
- Observed nonfood-contact equipment in poor repair WALKIN COOLER DRIPPING WATER FROM REFRIGERATOR UNIT
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. LESS THAN 50 ppm
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FAN SHIELD IN WALKIN
- Observed floor area(s) covered with standing water.IN WALKIN COOLER
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed hole in ceiling. BY THE HOOD
- Observed ceiling in disrepair.
- Observed ceiling soiled with accumulated dust. AC VENTS AND TILES
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN
- Lights missing the proper shield, sleeve coatings or covers. ABOVE SERVERS STATION
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
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12/15/2009 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Lighting provided as required. Fixtures shielded
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/29/2008 | Routine - Food | Warning Issued |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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