- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Large metal container of marinara sauce in walk in cooler, corrected operator moved to shelf. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In soda storage area. **Repeat Violation**
- Basic - Soiled reach-in cooler door frame.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. In main kitchen area.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food containers in dish wash area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In soda box area next to walk in cooler.
- Basic - Salt scoop handle in contact with salt. Under prep table. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over ice used for customer drinks in freezer. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. By back door.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Large pot of marinara sauce.
- Basic - Clean equipment stored on floor. Two pizza peels stored behind pizza oven by the hand wash sink. Employers stated they don't use them.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On salad make table. **Corrected On-Site**
- Basic - Lack of toilet tissue at each toilet. Ladies room. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Throughout.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Homemade marinara sauce, made with canned tomatoes, added water and seasoning then cooked. Sauce was made last night and placed install in cooler to cool. It was been cooling overnight. Temperature of sauce is 78-82°. Stop Sale issued.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce 127°, meat sauce 122°, meatballs 114°. In steam table. Corrective action taken, started to reheat on stove top and steam table was set up on a higher setting. By the end of the inspection marinara was at 170°, meatballs are in reheating process.
- High Priority - Vacuum breaker missing at mop sink faucet. Mop sink is at the end of hallway.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large pot of homemade marinara sauce filled to the top and covered. Walk in cooler floor. Also, lasagna in kitchen reach in cooler. Lasagna lid was removed. Discussed cooling method and parameters. **Repeat Violation**
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked Containers in dish washing area. **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. Manager set up 3 compartment sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lasagna in reach in cooler cooling for 4 hours at 55° covered. Removed cover. Lasagna at 43 by the end of inspection. **Corrected On-Site**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Jugs of oil. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza prep.
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **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. Multiple cooked items. **Corrected On-Site** **Repeat Violation**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spoon handle in bread crumbs, corrective action removed handle.
- Observed nonfood-grade containers used for food storage. Cooked sausage in upright freezer stored in to o bags.
- Critical - Observed raw animal food stored over cooked food. Raw egg wash over lasagna in upright reach in cooler near stove, corrective action reversed storage. Also walk in cooler raw eggs and raw chicken over ready to eat foods, corrective action reversed storage. **Repeat Violation**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink over 200ppm chlorine, corrective action added water.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sausage in upright reach in cooler near stove made 2 days ago. Also pastas in walk in cooler. Corrective action date marked.
- Critical - Working containers of food removed from original container not identified by common name. Bread crumbs under prep table next to pasta cooker, corrective action labeled. **Repeat Violation**
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
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2/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use dish machine to sanitize until it can be repaired and sanitize at 50-100 ppm.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler. Repeat Violation.
- Critical - Observed buildup of soiled material on mixer head. Large floor mixer.
- Observed clean equipment stored on floor. Pizza peels. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Make table.
- Critical - Observed food stored on floor. Jug of cooking oil. By fryers.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in yeast, marinara sauce in walk in cooler.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat test strips, for triple sink tablets.
- Critical - No conspicuously located thermometer in holding unit. Large make table reach in cooler in pizza making area.
- Critical - No current 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. All employee certificates expired.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook, making pizza, touching cheese. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed encrusted material on can opener. Soiled with metal shavings.
- Critical - Observed food being cooled by nonapproved method. Pastas all 46-48 degrees F cooling in walk in cooler, tightly covered. Corrected On Site. Removed lids.
- Critical - Observed food stored on floor. Multiple containers of food in walk in cooler.
- Critical - Observed interior of microwave soiled. Multiple.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, pepperoni, beef all 47 degrees F, all in cold table over reach in cooler next to pizza ovens. Corrected On Site. Moved items to reach in cooler, items had been out less than 2 hours per operator.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta cheese in reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over salad dressings in walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs 110 degrees F in steam triple at cookline. Corrected On Site. Turned up heat.
- Critical - Working containers of food removed from original container not identified by common name. Container of yeast in walk in cooler. Repeat Violation.
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11/16/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory./ front handsink.
- 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/ expired employee food safety cards.12/01/10
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed ice scoop with handle in contact with ice.
- Observed old labels stuck to food containers after cleaning.
- Critical - Working containers of food removed from original container not identified by common name./ flour container.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name./ container of sugar.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee washed hands & wear new gloves. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ sugar bin.
- Observed gaskets/seals on cold holding unit in poor repair./ undercounter cooler in the food preparation area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface./ under food hopper / dough mixer.
- Plumbing system in disrepair./ handsink in front food preparation area.
- Critical. Handwash sink not accessible for employee use at all times. / not functional due to plumbing. This violation must be corrected by : 09/06/2010.
- Critical. Observed unlabeled spray bottle./ chemical sanitizer in squeeze bottle at wait station.
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7/6/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name./ flour./ sugar bin containers.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Observed gaskets/seals on cold holding unit in poor repair./ standing stainless cooler.
- Critical. No thermometer provided for three-compartment sink that utilizes hot water sanitization.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Plumbing system in disrepair./ draining ineffective./ handsink inoperable due to drainage problem. This violation must be corrected by : 07/06/2010.
- Drain cover(s) missing./ 3 compt. sink.
- Critical. No current hood fire suppression system inspection report available. For reporting purposes only. / last service 05/09
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes / ABC & Class K fire extinguisher last service 10/08.
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5/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Repeat Violation. multiple items in the walk-in
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Leftover lasagna Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef next to chicken and sausage
- Observed nonfood-grade containers used for food storage. decorated plastic bags
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted material on can opener.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Linens that do not directly contact food not laundered as necessary. soiled hat in the kitchen;
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 1/27/2009 | Food-Licensing Inspection | Warning Issued |
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