- 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. Marinara sauce made on 04/15/14 at 51°F. Sauce voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed containers of raw calamari, beef, and chicken over chopped/sliced tomatoes in reach in cooler at beginning of cookline. Observed containers of raw grouper and salmon over container of ready to eat cheese in walk in cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in upstairs wait station. Handwash sink next to ice bin near downstairs bar. Handwash sink at bar.
- Intermediate - No soap provided at handwash sink. Handwash sink at bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Bolognes sauce 66°F in deep plastic container in walk in cooler. Container placed back in ice bath and stirred. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food- ice - in upstairs ice bin **Corrected On-Site**
- Basic - Ceiling tiles in disrepair in dry storage area, in basement.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 52°F sitting on top of ice, corrective action taken, milk jug buried deep in ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sauces at 107-125°F in steam table after being reheated as per chef, corrective action yawn sauces in recess of being reheated to 165°F or above.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces, sausages, meatballs holding at 107°F-125°F in steam table across from cookline. Items in process of being reheated to 165°F, corrective action taken.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauce in very large containers well over four inches deep, sauce still at 52°F, product prepared yesterday 2/3/14, sauces voluntarily discarded.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor.cutting boards
- Basic - Single-service articles not stored inverted or protected from contamination.styro foam containers
- Intermediate - Food manager certification expired.salome velez food manager certification expired on 12/20/2012 **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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1/24/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/6/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.cutting boards stored on the floor
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.along the top of the 3compartment sink.
- Critical - Hand wash sink lacking proper hand drying provisions.waitstaition in bar area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.produce walk in cooler fan guard
- Critical - Observed roach activity as evidenced by live roaches found. 1 live in credit card machine area
- Critical - Observed roach activity as evidenced by live roaches found. 2 live under slicer
- Critical - Observed roach activity as evidenced by live roaches found. 3 live roaches above 3compartment sink along caulk line
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws at the bar
- Critical - Observed unlabeled spray bottle.pizza prep handsink area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauces ,lunchmeats ,meatballs ,sausage in the walk in cooler
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9/5/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.cutting boards stored in contact with the floor
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws at the bar
- Critical - Observed unlabeled spray bottle.dishmachine area
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.exposed straws at the bar
- Critical - Observed unlabeled spray bottle.pizza prep area
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.dishmachine
- Observed cutting board grooved/pitted and no longer cleanable.cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.lunchmeats in the walk in cooler
- Critical - Observed unlabeled spray bottle.bar, waitstaition area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice,sauces,pasta in the walk in cooler
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - APRAY BOTTLE NOT LABELED WITH CONTENTS NAME, PIZZA PREP AREA
- Critical - CHLORINE SANITIZER READING AT 0 PPM AT EQUIPMENT SURFACE IN DISH MACHINE.
- Critical - PAPER TOWELS FOR HAND DRYING NOT PROVIDED AT WAIT STATION HAND SINK (BAR AREA)
- Critical - PRODUCT HELD MORE THAN 24 HRS NOT DATE MARKED / SALADS, SAUCES IN THE WALK IN COOLER
- WET WIPING CLOTHS NOT STORED IN SANITIZER SOLUTION DURING USE
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.lunchmeats ,walk in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta,sauces,chicken ,walk in cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.silverware in waitstaition
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw hamburg stored above raw pork.walk in cooler
- Critical. Observed encrusted, soiled material on slicer.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Warning Issued |
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