- Basic - Attached equipment soiled with accumulated dust. Shelves above pizza make table
- Basic - Bowl or other container with no handle used to dispense food. In salt and flour
- Basic - Ceiling tile in disrepair. Above door to dining room
- Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom.
- Basic - Food stored on floor. Flour container by pizza make table, soda in wait station.
- Basic - Hood soiled with accumulated dust.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza make table and glass door cooler.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. By mixer
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall to right side of pizza make table. Drywall damage.
- Basic - Wall soiled with accumulated food debris. Behind pizza make table, prep tables
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Ground beef and cooked chicken in stand up freezer by back door.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic knots less than 2 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 120-128. Corrective action: advised operator to reheat to 165.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw gyro meat and beef over breaded eggplant and lasagna
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese, chicken and ground beef 52f in reach-in cooler under pizza make table.
- 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. Deli meats, cooked chicken
- Intermediate - Handwash sink not accessible for employee use at all times. To go supplies stored in sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Wait station.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple coolers in kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, pastas and vegetables.
- Intermediate - Spray bottle containing toxic substance not labeled. By chest freezer in kitchen.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. Under pizza oven and wooden pallets in kitchen.
- Basic - Food stored on floor. Vegetables oil containers in the kitchen.
- Basic - Interior of microwave soiled with encrusted food debris.white microwave. **Repeat Violation**
- Basic - Open Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to open uncovered cheese in pizza prep area. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Center kitchen handsink.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler fan guards.
- Basic - Buildup of food debris/soil residue on equipment door handles and doors. Coolers, freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Cheese cold held at greater than 41 degrees Fahrenheit. Advised to add ice to well below product.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tzatiki sauce, cut tomatoes, washed lettuce, 55 F; cream, 56 F; raw chicken, 46 F;
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink by mixer in disrepair, detached from wall and not usable.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Boxed utensils. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink at front counter.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food stored in a prohibited area. Soda bottle stored in ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in pizza cooler.
- Basic - Shelf under prep table with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Peppers. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
- High Priority - Ricotta cheese cold held at greater than 41 degrees Fahrenheit. tempting 52 F; inside pizza table. corrective action taken: product discarded.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested over 200 ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/wiping cloths.
- Intermediate - No soap provided at handwash sink at front counter.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Pizza cooler has heavy ice build up, fan not running. Do not store potentially hazardous (time/temperature control for safety) food inside this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink near caanned foods lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in glass door cooler; front counter. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee added parmesan cheese to finished sandwich with barehands. Advised to use a spoon.
- Observed build-up of mold-like substance on floor drain at three compartment sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soil on ice dispensing chute in dining room.
- Critical - Observed cutting boards stained/grooved.
- Observed floor and wall junctures not coved. Tiles damaged by warewashing sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Tongs and wiping cloth stored on sink. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken stored on shelf next to pepperoni. Reach-in cooler.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed toxic item stored by utensils. Open box of forks stored under soap dispenser. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of back door.
- Critical - Pesticide use not in accordance with manufacturer's directions. Household Raid in use.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Chicken, 9/07; pasta, 9/14. Food may not be served.
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by utensils stored inside.
- Critical - Observed dented cans. Pizza sauce, pineapple.
- Critical - Observed encrusted material on can opener.
- Observed food debris/soil deposits accumulated on kitchen floor.
- Observed old labels stuck to food containers after cleaning.
- Observed pizza boxes stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese, 44F; chicken wings, 45F; advised
- Observed unnecessary items on the premise- old mixer
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12B-07-1 Observed an open beverage container next to clean equipment/utensils- pizza boxes. on 1/17/2012 callback: one open beverage by pizza boxes, one by can opener
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Interior of cabinet under soda dispenser.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 01/13/2012.
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1/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. This violation must be corrected by : 01/13/2012.
- Critical - Observed an open beverage container next to clean equipment/utensils- pizza boxes.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of reach-in coolers, freezers, microwave.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with food debis. Fryer baskets.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad cooler.
- Critical - Observed light buildup of soil in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings, 47F; cream, 46F. Salad cooler. Advised.
- Observed residue build-up on nonfood-contact surface. Interior of cabinet under soda dispenser.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine over 200ppm. Corrected On Site.
- Observed single-service items stored on floor. Boxed forks. Corrected On Site.
- Critical - Observed soil buildup on ice chute at beverage station.
- Observed soil/debris accumulated on kitchen floor.
- Observed walls soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked. Luncheon meatts, cooked sausages.
- Critical - Thermometer not calibrated according to manufacturer's specifications. Corrected On Site.
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11/14/2011 | Routine - Food | Warning Issued |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Floor drain at three compartment sink.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed cutting board stained.
- Critical - Observed handwash sink used for purposes other than handwashing. Container stored in handsink. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed wiping cloth used to hold cutting board steady.
- Critical - Ready-to-eat, potentially hazardous food not properly date marked. Luncheon meats and cooked pastas.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Operator.
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2/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All pastas and cooked foods must be date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizzas held off temperature control at front counter tempering 62-64F. less than 1 hour. Advised to use time as a public health control.
- Critical. Observed food being cooled by nonapproved method. Sausage cooling in deep, covered pan. Advised.
- Critical. Food not stored in a dry location that is not exposed to splash. Bagged flour adjacent to handsink.
- Critical. Observed food stored on floor. Oil jugs.
- Observed exhaust system operated with filters removed. Filters over fryers temporarily removed for cleaning. For reporting purposes only.
- Critical. Observed soil residue in storage containers. Salt/sugar cans.
- Critical. Observed buildup of soil in the interior of ice machine.
- Observed single-service items stored on floor. Pizza boxes.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall in disrepair.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cookline.
- Critical. Observed toxic item stored by food. Oxi-clean stick.
- Critical. Manager lacking proof of Food Manager Certification. Operator.
- Critical. No proof of required employee training provided. This violation must be corrected by : 2/21/2011.
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12/20/2010 | Routine - Food | Warning Issued |
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