- Basic - Employee wearing soiled apron. At preparation area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Observed uncovered cooked mushroom in walk in cooler. **Corrected On-Site**
- High Priority - Small flying insects in bar area. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed several open containers of milk with no date mark in bar reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a container inside hand sink located in front cook line. **Corrected On-Site**
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09/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. At bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Zeppole Fretters at 108 F°. Chef discarded Zeppole Fritters and put new batch on TPHC. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw veal stored over ready to eat vegetables and egg plant. At front line preparation area. **Corrected On-Site**
- High Priority - Shell eggs stored with cracks or broken shells. In walk in cooler. Chef discarded cracked shell eggs. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust/debris on nonfood-contact surface. On water storage crates located in dry storage cooler.
- Basic - Stored food not covered in walk-in cooler. Uncovered rice balls. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw veal stored over pasteurized eggs. In protein storage walk in cooler. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open containers of pasteurized eggs with no date mark. In kitchen walk in cooler. **Corrected On-Site**
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. On outside of food storage container. In beer cooler.
- Basic - Designated employee drinking area located in a food preparation possible cross contamination. Observed an employee drink stored over preparation table. **Corrected On-Site**
- Basic - Food debris inside reach-in cooler/refrigerator. On shelves. At pantry cooler.
- Basic - Plates not stored inverted or in a protected manner. At dish machine area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At pantry cooler.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At hand sink located by blast chiller.
- Basic - Stored food not covered in walk-in cooler. Uncovered sliced tomatoes. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of heavy food debris on nonfood-contact surface. On bread slicer machine,
- Basic - Fan cover in reach in cooler has accumulation of dust/debris. At pastry back up cooler.
- Basic - Interior of microwave soiled with encrusted food debris. At microwave located in preparation area. **Corrected On-Site**
- Basic - Interior of microwave with rust that has pitted the surface. At microwave located in preparation kitchen. Chef discarded microwave. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tanks not adequately secured. At storage area.
- Basic - Cutting board has cut marks and is no longer cleanable. At storage area.
- Basic - Floor area(s) covered with standing water. At service bar area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. At dish machine area. **Corrected On-Site**
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. At hand wash sink located in front cook line. Corrected On Site. Chef provided soap.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bartender cutting fruit with bare hands. Corrected On Site. Chef discarded fruit and bartender washed hands and put on gloves.
- Observed employee with no hair restraint. Bartender cutting fruit with no hair restraint.
- Observed floor area(s) covered with standing water. At bar, under ice bin.
- Observed slime build up inside floor drain located in bar.
- Critical - Observed small flying insects in bar area. Around ice bin.
- Observed soda gun holster with accumulated slime. At bar. Repeat Violation.
- Waste line missing at soda gun holster. At bar.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table. At back kitchen preparation area. Corrected On Site. Chef discarded beverage container.
- Observed around drain hose with slimy/mold-like build-up. At drain located in service bar.
- Critical - Observed dented can of peppers. In dry storage area. Corrected On Site. Chef discarded can of peppers.
- Critical - Observed encrusted material on can opener. Corrected On Site. Can opener was washed, rinsed and sanitized.
- Observed old labels stuck to food containers after cleaning. At storage area. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. At service bar.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed heavy food debris accumulated on walk in cooler floor. Inside produce cooler. Corrected On Site. Cooler was cleaned.
- Observed old labels stuck to food containers after cleaning. At food storage container storage area. Corrected On Site. Repeat Violation. Containers were scraped, washed, rinsed, and sanitized
- Observed white cutting board grooved/pitted and no longer cleanable. At cook line. Corrected On Site. Cutting board was discarded.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.Raw shell eggs are pooled, mixed with cheese,stored then added to spaghetti to make pasta cake, cooled,stored, reheated . Chef states cooking temperature requirement 140 degrees. This product should be cooked to 155 degrees for 15 seconds. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Gloves and clean equipment stored under handwash sink waste lines at frontline .
- Employee lockers improperly located.Employee clothes and purses stored in a disorderly manner in ladies restroom .
- Equipment and utensils not properly air-dried.
- Critical - Hot water not provided/shut off at employee hand wash sink.Ladies, mens employee restrooms, 72 degrees , frontline handwash sink, engineering called. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Bread bin tongs inside.
- Light not functioning.Cookline reach in cooler, pantry reach in cooler.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Lids of whipped cream container , ice scoop.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.At coffee drawer. Corrected On Site.
- Observed clean equipment stored on floor.Pizza oven paddles.
- Observed cutting board grooved/pitted and no longer cleanable.Wooden cutting board table.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.Chef drinking from open cup. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Chicken cooled tightly wrapped in bags inside blast chiller, pasta cooled at room temperature . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.Food debris and tongs inside handwash sinks.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.At four bins bowls used.
- Critical - Observed non approved paper towel used as a food-contact surface, covering rte lettuce and used to store bread ontop of . Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chef states tiramisu thawed day before at room temperature, tiramisu 49 degrees and 51 degrees at walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped cream 43 degrees at cookline reach in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food placed out at 9.30 am, discard time labelled as 3.00pm. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Raw meatballs above cooked lasagne at walk in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw pooled shell eggs above ricotta cheese at reach in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.Soup at walk in cooler.
- Critical - Observed unlabeled spray bottle.preparation table.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.Bread crumbs .
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.To be added to new menus, menus still at print.
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7/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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