- Basic - Clean knife stored in crevices on side of counter-front, by pizza oven.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container- cup of water on prep table.
- Basic - Moderate build-up of grease on hood system.
- Basic - Moderate grease accumulated under cooking equipment- fryers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests- back ice machine/walk in cooler room- daylight seen almond edges do paneling and roof.
- Basic - Soiled reach-in cooler door gaskets- several coolers.
- Basic - cans of baby clams and dry pasta stored on floor.. Upstairs
- High Priority - One live fly in kitchen.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building- top of ice machine. For reporting purposes only.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface, side of fryer.
- Basic - Build-up of grease/dust/debris on hood filters/hood. **Repeat Violation**
- Basic - Case/container/bag of food (dough, tomato sauce) stored on floor in kitchen.
- Basic - Case/container/bag of food (flour, tomato sauce, and soda syrup) stored on floor in dry storage area.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen and side door.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food (flour) not stored with handle above top of food within a closed container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By stairs
- Basic - Open dumpster lid.
- Basic - Reach-in cooler (double door) gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. By cookline **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Several.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 63 °F, shredded cheese 63 °F, less than 4 hours. Operator had items out to make pizzas. Educated staff regarding Time As A Public Health Control. Butter 75 °F, item was left out at room temperature. Chef placed item in reach in cooler to cool.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Scrapers in handwash sink by cookline **Corrected On-Site** **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plates and lids stored on floor in office area.
- Basic - Case/container/bag of food stored on floor in kitchen. Sugar, flour, and oil **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions, wild lingonberries **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. By handwash sink
- Basic - Floor area(s) covered with standing water. Walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. By cookline
- Basic - Stored food not covered in walk-in cooler. Raspberry coolie. **Corrected On-Site**
- 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. 0ppm Chlorine . Maintenance contacted
- 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. Pizza sauce and toppings (ham, pepperoni, ham, mushrooms, etc.) **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without changing gloves **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Scraper stored in handwash sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. Lasagna made 2/10 **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, kitchen #1.
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Food stored in dry storage area not covered, flour. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, teaching kitchen.
- Basic - Working containers of food removed from original container not identified by common name, flour.
- High Priority - Live flies in kitchen.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Heavy cream in walkin cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Apron, cellphone, box of gloves on top of plates. **Corrected On-Site**
- 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, 10ppm.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face the proceeded to food preparation. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, dishpit. **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, sausage. **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2012 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Has form will complete.
- Critical - Observed cloth used as a food-contact surface, covering lettuce in walkin cooler. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet. Repeat Violation.
- Critical - Observed food stored on floor, lemons walkin cooler.
- Critical - Observed interior of upright freezer soiled with accumulation of food residue.
- Critical - Observed unlabeled spray bottle, all-purpose cleaner.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 51-16-1 No plan review submitted and renovations in progress. Establishment has added unit next to establishment as a demonstration/teaching kitchen and has added seating(32 seats).
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5/30/2012 | Routine - Food | Call Back - Extension given, pending |
- No plan review submitted and renovations in progress. Establishment has added unit next to establishment as a demonstration/teaching kitchen and has added seating(32 seats).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cigerettes on shelf above food preparation area. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface, prepared lettuce. Corrected On Site.
- Critical - Observed dirty handsink cookline. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towels in cookline handsink. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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3/26/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in drawers X 2. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, towel in cookline. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, towel in dishwashing area.
- Critical - Observed interior of reach-in cooler drawers soiled with accumulation of food residue, X 2.
- Critical - Observed live flies in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses, cookline.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, preportioned lasagne reachin cooler.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in reachin drawers X 2.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, flour.
- Critical - Violation: 08B-02-1 Observed cellphones keys on shelf cookline.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, braclet rubberband.
- Critical - Violation: 12A-10-1 Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher handling soiled dishes to clean dishes without washing hands.
- Critical - Violation: 12A-14-1 Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee eating food/drinking then proceeded to cookline.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee moving from nonfood task area to food preparation.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee talking on cellphone in food preparation area.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing, ice in dishwashing area handsink.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing, scrubber in cookline handsink.
- Critical - Violation: 32-07-1 Observed cookline handsink not clean.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
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8/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin drawer on rightside at 48 degrees fahrenheit.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 10ppm.
- Critical - No conspicuously located thermometer in reachin drawers X 2.
- 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. Establishment has been open 60 days is in process of certification of employees.
- Critical - Observed an ice machine with no overhead protection. Ice machine is located outside.
- 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, cookline. 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, pizza preparation area.
- Critical - Observed cellphones keys on shelf cookline.
- Critical - Observed cookline handsink not clean.
- Observed dusty ceiling tiles and/or air conditioning vent covers, kitchen.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee eating food/drinking then proceeded to cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee moving from nonfood task area to food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee talking on cellphone in food preparation area.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher handling soiled dishes to clean dishes without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, braclet rubberband.
- Critical - Observed handwash sink used for purposes other than handwashing, ice in dishwashing area handsink.
- Critical - Observed handwash sink used for purposes other than handwashing, scrubber in cookline handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables at 48 degrees fahrenheit pancetta at 47 degrees fahrenheit reachin drawers rightside cookline for less than 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles at 45 degrees fahrenheit and 46 degrees fahrenheit in upright cooler cookline.
- Critical - Observed uncovered food in holding unit/dry storage area, flour.
- Observed utensils stored in crevices between equipment, knives cookline. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, preportioned lasagne reachin cooler.
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6/21/2011 | Routine - Food | Warning Issued |
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