- Basic - Cutting board has moderate cut marks and is no longer cleanable./ sandwich line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- 109 degrees f/ on stove
- Basic - Pizza peel shredding/ chipping
- Basic - Reach-in cooler gasket torn/in disrepair./ pizza line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ garlic n oil on cooked line at 87 degrees f less than 4 hrs recommended rapid chill- also recommended to put on time as public health control with Pizza- operator decided it would be a good idea - garlic n oil was out for 2. 1/2 hrs4:30 will discard - reviewed the time with operator re-educated **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ cooked sausage in too deep a container- had operator put in shallow container and in freezer at 88 degrees f and only has 1/2 hr to 45 minutes left to reach 70 degrees fre- educated and re- temp 65-70 degrees f **Repeat Violation**
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.over clean dishes. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.found at 70° out since noon recommend rapid chill to 41° operator placed in the cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) cooked Italian left at room temperature to cool.manager sliced up sausage and placed in the cooler for proper cooler. **Corrected On-Site**
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.plastic bottle drinks
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Plastic bottle drinks stored on floor **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 8 degrees. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.piza peeler board
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.tested at 10 ppm chlorine Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on the non approved cardboard used as a shelf liner in dry storage
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.reachin cooler
- Observed residue build-up on nonfood-contact surface.on the hood filters
- Observed ripped/worn tin foil used as shelf cover.under the slicer
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked by a pan of chicken Corrected On Site. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed container of raw chicken stored over cooked meatballs in the walkin cooler
- Observed cutting board badly grooved/pitted and no longer cleanable.pizza make cooler
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair.pizza make cooler Repeat Violation.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.no list of the trained employee's on AOP
- Critical - Handwash sink not accessible for employee use at all times.blocked by dishes Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bag of sugar stored on floor. Corrected On Site.
- Critical - Observed cooked italian sausage being cooled by in a deep plastic covered container. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
- Observed reach-in cooler gasket torn/in disrepair.pizza make cooler
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
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10/27/2011 | 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./par cooked chicken
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./by right side stove
- 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. observed employee training but not on original certificates
- Observed employee with no hair restraint./chef
- Critical - Observed food being cooled by nonapproved method./par cooked chicken in heavy plastic cambro covered
- Critical - Observed handwash sink used for purposes other than handwashing./by 3 compartment sink first utilized as old apron holding Corrected On Site.and then put soiled pan blocking handsink
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed mildly encrusted, soiled material on slicer.
- Observed nonfood-grade containers used for food storage./ raw chicken in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./fresh garlic butter recommended rapid chill Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pizza slices on counter.ALSO NOT ABLE TO VIEW TIME AS A PUBLIC HEALTH CONTROL Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fresh garlic butter 74F.out on counter since 11am.recommend rapid chill. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.water is 27F.
- Critical. Observed employee with open sores/cuts/burns handling food.on back of hand.
- Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.NOT ABLE TO OBSERVE AT TIME OF INSPECTION
- Critical. Observed employee improperly washing hands. Corrected On Site. Corrected On Site.
- Critical. Observed employee dry hands on towel that on belt of apron Corrected On Site.
- Observed employee with no hair restraint.
- Observed thank you bags being used as food storage bags for bread knots
- Wet wiping cloth not stored in sanitizing solution between uses.on belt of apron
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles stored without protection from contamination.foil pans
- Critical. Handwash sink not accessible for employee use at all times.dish area
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.rest rooms
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Wet mop not hung to dry.
- No copy of latest inspection report.
- 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. Pro
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11/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.
- Observed 3 compartment sink the middle and last sinks need to be welded water not stayi -establishmenthas sink to be able to sanitize
- Critical. Observed equipment and utensils not being sanitized after washing and rinsing Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./chlorine for wiping cloths Corrected On Site.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./pizza on front line and no time as public health control Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./cooks line
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair./stripped faucet 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.
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10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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