- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. WOMEN's ROOM
- Basic - Building components, attachments or fixtures in poor repair. VENT COVER MISSING OVER ENTERYWAY INTO BACK KITCHEN AREA
- High Priority - Vacuum breaker missing at hose bibb. FAUCET OUTSIDE BY FRONT DOOR
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. SANDWICH REACH IN ON FRONT LINE
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles missing. By Three Compartment Sink
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Front counter machine
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Back room, glass door Reach In Cooler
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**
- Basic - Ceiling tile in disrepair. Some with water damage on tiles. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in ric next to mustard.
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter RIC **Repeat Violation**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. True RIC in back of kitchen.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. WC solution above 200ppm under prep table in front counter area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen HWS **Corrected On-Site**
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.
- Observed back reach in freezer gasket torn/in disrepair.
- Observed build-up of dust or dirt on fan front by steam table.
- Observed ceiling in disrepair. Some water damage on ceiling tiles.
- Critical - Observed lp gas tank over 2 1/2 lbs stored in back storge. For reporting purposes only.
- Critical - Observed old encrusted, soiled material on slicer in back room.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Use of grocery bags for storage of deli meat slices.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observec employee wash hands, not dry hands thoroughly with paper towel then no use of sanitizer prior to slicing and handling pickles with bare hands.
- Critical - Observed employee improperly dry hands using paper towel.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist band worn.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage of food containers in hand sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey slices 44F in makr table.
- Observed reuse of single-service articles. Plastic food containers with lipped rim.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Handles on knives not displayed with handles in a single direction. Dining area.
- Critical - Working containers of food removed from original container not identified by common name. Container of white powdered substance - dryy goods shelf.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / men's restroom / Corrected On Site.
- 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 / Safe staff's employee certificates expired on 10-26-2011.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed empty buckets in handsink / kitchen / Corrected On Site.
- Observed ice scoop with handle in contact with ice. / ice maker / Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. / cheese in reach in cooler / front / product was discarded.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-connection, back siphonage, backflow
- Critical - Cross-contamination, equipment, personnel, storage
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Hot food at proper temperatures
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). steak and onions.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli round ham reach in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cuban sandwiches.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler was cleaned prior to inspection cooler recovered during inspection. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. provolone cheese held at room temp at hot hold.
- Critical. Observed food being cooled by nonapproved method. cooling in deep containers with lids, operator not verifying temp to determine proper cooling. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. steak and onions not cooled properly.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. provolone cheese at hot hold.
- Observed equipment in poor repair. white plastic containers lids cracked, broken.
- Observed old labels stuck to food containers after cleaning. iced tea containers.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. mop sink.
- Critical. Observed handwash sink used for purposes other than handwashing. warewashing hand sink used as drying rack.
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10/12/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/31/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked steak at hot hold on sides. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. steak deep container. Corrected On Site. Operator placed steak in flat container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensil water at 120 degrees.
- Observed hole in wall. back room next to reach in cooler.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. inconsistent date marking on sliced cheese re-wrapped deli rounds in reach in cooler. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in sandwich cooler frontline. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. items not hot enough on hot hold. Repeat Violation.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. deep containers with tight fitting lids.
- Critical. Violation: 08A-28-1 Observed food stored on floor. tomatoes on rack only about 1 inch off ground.
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7/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). steak cooled improperly, pepperoni and gyro meat out of temp more than 4 hrs.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. inconsistent date marking on sliced cheese re-wrapped deli rounds in reach in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in sandwich cooler frontline. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items not hot enough on hot hold. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. deep containers with tight fitting lids.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked steak 89 degrees.
- Critical. Observed food stored on floor. tomatoes on rack only about 1 inch off ground.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water for utensils at hot hold 130 degrees.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Inspector corrected two employees regarding improper handwashing for bare hand contact on ready to eat foods.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. no hand sanitizer applied after handwashing.
- Critical. Observed employee eat then engage in touching bare hand contact to shredded cheese without washing hands. AOP in effect.
- Critical. Observed employee eating in a food preparation then use bare hands to apply cheese to employee food from prep line.
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7/13/2009 | Routine - Food | Warning Issued |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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