- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
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3/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Hat, apron, cell phone, keys, etc
- Basic - No handwashing sign provided at a hand sink used by food employees. Both bathrooms
- Basic - Open dumpster lid.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in coolers: butter 45°, chicken 45°, 44°, lasagna 54°, pizza make cooler: marinara 49°, cheese 44°, ham 51°, beef 47°, marinara 46° **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over deli meats in walk in freezer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. lasagna 44°, sausage 44° corrective action taken: foods placed in the walk in cooler
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings, ham, turkey **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Walkin freezer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melon
- Intermediate - Soil residue in food storage containers.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 48-50, lasagne 52, mozzarella 52, fresh mozzarella 50, middle reachin cooler on cookline
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12/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment and utensils not properly air-dried. drying dishes with cloth towel
- Critical - No proof of required employee training provided. all training is expired
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed food stored on floor.walkin cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt, sugar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 48-50, lasagne 46, middle reachin cooler on cookline
- Critical - Observed toxic item improperly stored. spray bottles of glass cleaner stored over winee Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. prep room
- Critical - Working containers of food removed from original container not identified by common name. bulk salt, sugar Corrected On Site.
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. bathroom with door opening into kitchen propped open Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. not dispenssing sanitizer-auto chlor en route
- Critical - Hot water not provided/shut off at employee hand wash sink. front counter, cookline.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. salad prep room Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. coke reachin
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pan of raw chicken 46-47 degrees in cookline reachin. all other foods at 42 or below in this unit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. pooled eggs over seafood. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. over 200 ppm
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after touching hst, handling wet wiping cloth
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reachin cooler at 45.
- Equipment and utensils not properly air-dried. dried withh cloth towel, then wet nested panns.
- Food-contact surface not smooth and easily cleanable. food trays lined with paper, foil, towels.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. pizza peel. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in risotto 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. milk 45 in upright reachin cooler. pastas 45-51, fresh mozzarella 45, bottom of reachin cooler on cookline. garlic and oil 60 on counter. Corrected On Site.
- Observed single-service items stored on floor. pizza boxes
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. risotto
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11/16/2011 | 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. deli meats Repeat Violation.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. . on buffet, pizzas 90-128.
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. fish
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. lemons
- Critical - Violation: 08A-28-1 Observed food stored on floor.container of cooked eggplant on walkin freezer floor box of potatos on walkin floor. Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. cookline. large container of water in it.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. .
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5/10/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. rear prep sink
- Critical - Certified Food Manager unable to answer basic Food Code questions. cooking temps for meats. cooling procedures
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken breasts cooked 3-6 at 47. wings cooked 3-6 at 45-46. soup cooked 3-6 at 53.
- Critical - Displayed food not properly protected from contamination. lemons
- Critical - Food-contact surfaces not cleaned after being contaminationed. using triple sink for food prep and dirty dishes at the same time
- Critical - Hand wash sink lacking proper hand drying provisions. rear prep area
- Critical - Handwash sink not accessible for employee use at all times. cookline. large wooden paddle in it.
- Critical - Handwashing cleanser lacking at handwashing lavatory. rear prep area
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. cracked pizza peels
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. pizza peels
- Critical - Observed food being cooled by nonapproved method.pans of sausages stacked on top of each other, covered with foil and teMPERATURE of some pans 93-96 degrees. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. 2 Boxes of spinach, 2 boxes of potatos on walkin floor. Repeat Violation.
- Observed nonfood-grade containers used for food storage. grocery bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken stock 70 on counter.in pizza table, meatballs 54, ham 55,sausages 52, mozzarella 48beef 45. on salad bar, tuna salad 57, pasta salad 58, egg salad 57, potato salad 56, boiled eggs 66 eggplant salad 56, melon 59. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit.pizzas at front counter. time on pizzas was changed fRom 10am to 11am at 2pm. Food may not be served.
- Critical - Observed potentially hazardous food thawed at room temperature. ground beef Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. chicken Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. in reachin, seafood and veal over cream, peas. in walkin, raw chicken and raw eggs over cooked pizza crust. in reachin, raw eggs over salads, dressings . Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw veal stored on top of raw fish.
- Critical - Observed uncovered food in holding unit/dry storage area. soups, casseroles in walkin.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. owner carrying baby around kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 2 pans of chicken on stove at 121-122. on buffet, pizzas 109-129. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. cooked chicken stored in same pan as raw chicken Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta salads, potatos,pizza
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/7/2011 | Routine - Food | Administrative complaint recommended |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41. chicken stock on counter at 70. in pizza table, meatballs 54, ham 55, sausage 52, mozzarella 48, beef 45. on salad bar, tuna salad 57, pa ta sald 58, egg salad 57, potato salad 56, boiled eggs 66, eggplant salad 56, melon 59.
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3/7/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk, cream,deli meats. Repeat Violation.
- Critical. Violation: 08A-28-1 Observed food stored on floor.oil jug kitchen floor, meat on floor of walk in freezer. Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.all
- Critical. Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.pizza paddles.
- Critical. Violation: 22-28-1 Observed interior of reach-infreezer soiled with accu mulation of food residue.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.license expired 6-1-10
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11/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans.2 Cans of red peppers.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk, cream,deli meats. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Lasagna.walk in freezer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken 67 degrees , ricotta 47, butter 55 degrees, 49 mozzerella, 51 sausage, reach in cooler. chicken 48-50, deli meat 43-47,sausage 48, pasta 48 degrees, chicken 49 degrees,milk 47, meatballs 46, reach in cooler. Noodles 45-51, stuffed potato 50, flour and butter 85 degrees. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.Lid on noodles 45-51 reach in and walk in cooler .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walk in cooler, and reach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw eggs over pizza crust, walk in cooler.
- Critical. Observed food stored on floor.oil jug kitchen floor, meat on floor of walk in freezer. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.souffle cups in spices.bowl in sugar. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.stored on employee dirty apron string.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.fork on ticket station.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.In kitchen. Repeat Violation.
- Observed cloth used as shelf cover.make table shelves.
- Observed cutting board grooved/pitted and no longer cleanable.all
- Observed a nonfood-grade basting brush used in food.metal banded brush.
- Observed old labels stuck to food containers after cleaning.drying rack.
- Wet wiping cloth not stored in sanitizing solution between uses.Multiple on counter. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.through out Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.pizza paddles.
- Critical. Observed interior of reach-infreezersoiled with accumulation of food residue.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.bowls need to be inverted Corrected On Site.
- Equipment and utensils not properly air-dried.All pans, cups on drying rack.
- Observed single-service items stored on floor.pizza boxes.
- Critical. Hot water not provided/shut off at employee hand wash sink.No hot water front hand wash sink pizza area.
- Critical. Observed toxic item improperly stored.chemicals on top of dishmachine.
- Critical. Establishment operating without a current Hotel and Restaurant license.license expired 6-1-10
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11/15/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham & pepperoni in walkin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta Salad 49 degrees F and potato salad 48 on buffet line. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs over peppers in walkin cooler.
- Critical. Observed food stored on floor. Produce in walkin cooler.
- Critical. Observed cloth used as a food-contact surface. Using a cloth apron to guide cheese as it is being shredded.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cup used to scoop oregano.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee improperly washing hands. Less than 20 seconds.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Beverage cups stored on a cloth towel
- Equipment and utensils not properly air-dried. beverage cups
- Unwrapped single-service utensils not presented so that only the handles are touched. forks
- Observed single-service items stored on floor. Dry storage area.
- Observed open dumpster lid.
- Light not functioning. hood system
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/15/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, cheeses, cream, deli meats, etc
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, meats, etc
- Observed gaskets/seals on cold holding unit in poor repair. pizza prep cooler
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Observed toxic item stored by utensils. Stainless cleaner stored above plates.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/13/2009 | Routine - Food | Warning Issued |
| No report available. | 11/3/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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