- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reachin cooler gasket cookline **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish and shrimp over cooked pasta in closed container on cookline Reachin cooler **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 plus ppm corrected to 50 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soups, pizza sauce in Walkin cooler. Advised operator to portion out into smaller containers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, soups and beef roast in Walkin cooler
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Panco
- Basic - Buildup of food debris/soil residue on equipment door handles. Pizza Reachin cooler
- Basic - Clean knives/utensils stored in crevices between equipment. Knife and pizza cutter
- High Priority - Raw animal food stored over ready-to-eat food. Containers of shrimp over containers of pasta. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink ( drink station)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Philly Steak in cook-line Reachin cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some Food products in Walkin cooler
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. No longer cleanable
- High Priority - Food container stored in ice used for drinks. See stop sale. Plastic pan with lemons
- High Priority - Raw animal food stored over cooked food. Shell eggs over cooked vegetables walkin cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Pasta, meatballs,beef stew in walkin cooler
- Intermediate - Spray bottle containing toxic substance not labeled. All purpose cleaner **Corrected On-Site**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Bread Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks. bottles and cut lemons server station
- Critical - Observed food stored on floor. Walkin freezer and walkin cooler
- Observed gaskets/seals on cold holding unit in poor repair. Pizza Station ric
- Critical - Observed raw animal food stored over cooked food. Eggs over ready to eat
- Critical - Observed soiled reach-in cooler gaskets. Pizza station ric and salad station ric
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pasta, meatballs, chicken
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Front server station.
- Critical - Observed food stored on floor.Kitchen pot of sauce Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Ric at bar
- Critical - Observed handwash sink used for purposes other than handwashing. Washing wiping cloths.
- Critical - Observed raw animal food stored over cooked food. Raw fish over cooked sausage.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over vegetables .
- Critical - Observed soiled reach-in cooler gaskets. Salad station ric
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ready to Eat in walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. using cloth towel to cover, cut lettuce.
- Critical - Hand wash sink lacking proper hand drying provisions. men's rest room.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. on top of ice machine. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. kitchen employees
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soup/ sauce in wic.
- Critical - Observed raw animal food stored over cooked food. raw eggs over container of covered soup, in wic. Corrected On Site.
- Critical - Observed unlabeled spray bottle. label all spray bottles.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. large container of cooked vegetables, tightly covered. at 74. for 2hrs. uncover food to cool, use small containers. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. on top of ice machine. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed employee with no hair restraint. cooks/ kitchen employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food thawed at room temperature. shrimp/scallops. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over produce in wic. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sauce on stove at 79. for 3hrs. reheat to 165, maintain at 135. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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2/1/2011 | 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. pasta/soup/cooked foods.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables. in wic.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. scoop stored on top of ice machine. store on clean surface..
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed pesticide-emitting strip present in food prep area. near ice machine& dish machine.
- Carbon dioxide/helium tanks not adequately secured.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/15/10. restaurant closed on monday. mgr not available.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 5/15/10. restaurant closed, on monday. mgr not available
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5/17/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked foods.
- Critical. Observed raw animal food stored over cooked food. w.I.cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface. stove drip pan.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/15/10.
- 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. This violation must be corrected by : 5/15/10.
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3/15/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wic at 43.
- Observed gaskets/seals on cold holding unit in poor repair. line cooler.
- Critical. Manager lacking proof of Food Manager Certification. obtain within 60 days.
- 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. complete within 60 days.
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12/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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