- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook wearing watch **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Prep cook hair not correctly boun, hanging from shoulder **Corrected On-Site**
- Basic - In-use utensils stored in crack between equipment and wall. Pizza forms on cook line
- Basic - Silverware/utensils stored upright with the food-contact surface up. Silver unsorted and layered in a pan for wrapping
- Basic - Wall soiled with accumulated food debris. Far wall , cook line
- High Priority - Dented/rusted cans present. See stop sale. One can tomatoes small dent on edge
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Front fire extinguisher
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food items drinks, lunch **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sauce bottles at salad **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Threshold in front of walk in freezer broken
- Basic - Food stored on floor. Soda out of box on floor **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Open chocolate shells and other product in boxes not closed **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink by dish area obstructed by several mops and brooms **Corrected On-Site**
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Drain cover(s) missing. Mop sink closet.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked chicken and raw ground beef - transferred to cooler **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. RIC at 59? - only 1 container of mozzarella stored (at 40?). Unit used for dough and if incapable of maintaining 41? or below, do not use to store any TCS foods
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef slices not date marked when removed from freezer **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce made 4-1, pasta 4-1, beef slices 4-2
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Gauge reading highest temperature of 171?
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table/reach in cooler: Turkey, salami, ham 56F; cheese slices and feta 52F; cheese slices and mozarella 56F. Stored 4 hours - transferred to freezer - products still above 48F after 4.5 hours - products discarded. Pizza prep cooler: ham 45F, grilled onions 45-46F - transferred to walk in cooler. Tall reach in cooler by cookline: pasta 50F, lasagne 49F,sausage 45F, butter 49F, pasta 64F, cheese/meat filled ravioli 59F, raw chicken 58F, raw beef 60F, raw tilapia 60F [stored more than 4 hours] - sausage transferred to walk in cooler and all other products above 48F discarded. This violation must be corrected by : 7-11-12. Callback inspection: tall reach in cooler: lasagne 41F, pasta 41-42F, raw shrimp 42-43F. Reach in cooler/make table: cheese slices 53F, fresh mozarella 51F, grilled onions 50F, blue cheese 50F - cooler air temperature at 50F and being used to store potentially hazardous foods. Foods stored overnight - discarded.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler / make table at 51F. Tall reach in cooler at 49-51F. This violation must be corrected by : 7-11-12. Callback inspection: Tall reach in cooler 33F, reach in cooler/make table: 50F [observed storage of potentially hazardous foods].
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. Cookline.
- Critical - Violation: 20A-10-1 Dishmachine surface temperature less than 160F. Recommend setting up 3 compartment sink and wash, rinse, sanitize by dip method.
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7/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler / make table at 51F. Tall reach in cooler at 49-51F. This violation must be corrected by : 7-11-12.
- Critical - Dishmachine surface temperature less than 160F. Recommend setting up 3 compartment sink and wash, rinse, sanitize by dip method.
- Critical - Hand wash sink lacking proper hand drying provisions. Pizza prep.
- Critical - Handwash sink not accessible for employee use at all times. Trash can in front of handsink next to ice machine. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Next to ice machine; handsink at bar.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage.
- No Heimlich maneuver sign posted.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles - soda gun at bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table/reach in cooler: Turkey, salami, ham 56F; cheese slices and feta 52F; cheese slices and mozarella 56F. Stored 4 hours - transferred to freezer - products still above 48F after 4.5 hours - products discarded. Pizza prep cooler: ham 45F, grilled onions 45-46F - transferred to walk in cooler. Tall reach in cooler by cookline: pasta 50F, lasagne 49F,sausage 45F, butter 49F, pasta 64F, cheese/meat filled ravioli 59F, raw chicken 58F, raw beef 60F, raw tilapia 60F [stored more than 4 hours] - sausage transferred to walk in cooler and all other products above 48F discarded. This violation must be corrected by : 7-11-12.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs stored over raw produce - walk in cooler. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. Cookline.
- Observed residue build-up on nonfood-contact surface. Liquid and residue on top of ice machine.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. Reach in cooler / make table and tall reach in cooler by cookline: TCS foods above 48F and held more than 4 hours were immediately discarded.
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7/10/2012 | Routine - Food | Warning Issued |
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