- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet, at the hand-washing sink, in the kitchen.
- Basic - Wood food-contact surface not properly sealed. Paint the bare-wood shelves behind the service counter.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet, at the hand-washing sink, in the rear kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- 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. Establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when slicing vegetables. **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. Label the open carton of heavy cream with the date it is originally opened. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the date they were originally repackaged. Repackaged foods need to be used within 7 days of repackaging.
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Packaged food has no English labeling. Label the bulk-storage container of "bread crumbs" with the common name of the contents.
- 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. Label the open carton of whipping cream with the date it is originally opened. Discard any unused portion at the end of seven days.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Provide hot water at the hand-washing sink in the waitress station. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the dishwashing area. **Corrected On-Site**
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates and bowls, as the "cover plate". Do not use the cover plates fro customer service.
- Basic - Stored food not covered in chest freezer. Keep the frozen cannoli covered, in the lift-top freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
- 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. Label the open bag of salad mix, and the open carton of milk, with the dates they are originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repackaged, refrigerated foods must be labeled with the dates they are originally repackaged.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time yhey change gloves. Corrected On Site.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, not stored inverted or in a protected manner. Designate the top plate, on each stack of cleanplates, as a cover plate.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinks need to be capped.
- Critical - Observed expired Food Manager Certification. Mr. Esposito's certification has expired. Call 866 372 7233 to schedule a renewal exam.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour, from the open bag, to a clean, covered container.
- Plumbing system in disrepair. Repair, or replace, the stripped cold-water knob, on the handwashing sink, in the dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated meats must be labeled with the dates they are repackaged.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top dish, on the stacks of clean plates and bowls, as the cover plate. Do not use tge top plate to serce food.
- Plumbing system in disrepair. Repair the leaking faucets, at the handwashing sink, on the cookline.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top ate, on the stacks of clean plates, as a cover plate. Do not use the top plate to serve food.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open milk carton with a 7-day-date label.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cocer plate. Donot serce food on the top plate of each stack.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. Do not line shelves with cloth napkins.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repackaged, refrigerated foods (cheese cake) must be marked with 7-day date labels.
- Observed single-service articles improperly stored. Do not store takeout cups atop a cloth napkin.; store them on a clean, dry surface.
- Plumbing system improperly repaired. Repair the leaking cold-water faucet, at the handwashing sink, in the pizza-prep area.
- Plumbing system in disrepair. Repair the stripped Hot-water faucet, at the handwashing sink, in the pizza-prep area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open milk containers must be marked with 7-day-date labels. Corrected On Site.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foids must be labelled with their common names.
- Critical. Working containers of food removed from original container not identified by common name. Label squesze bottles with the common names of their contents.
- Observed build-up of dirt on nonfood-contact surface. Clean and sanitize the baby'changing table daily. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store stacks of clean dishes inverted, or under overhead protection - or designate the top plate of each stack as the cover plate.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.(Back door to kitchen)
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9/29/2010 | 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.
- Critical. Observed raw animal food stored over ready-to-eat food.Pan of chicken stored over mayo packets in reach in cooler.
- Critical. Observed bag of onions stored on floor in walk in cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- 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.
- Observed nonfood-grade containers used for food storage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Observed single-service items stored on floor.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings not protected with self-closing doors.(Back door to kitchen)
- Critical. Observed toxic item stored in food preparation area. 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 This violation must be corrected by : 9/29/10.
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7/29/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./product in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ product in reachin next to stove. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods./ product in walkin. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ beverage prep area/next to iced tea dispensors.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Lights missing the proper shield, sleeve coatings or covers./ over pizza oven
- Observed personal care item stored with food./ jacket on rack with dry food.
- Observed personal care item stored with utensils./ ladies purse Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
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