- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in a reach in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed soiled dry wiping cloth in use. cookline.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Critical. Cold water not provided/shut off at employee handwash sink. cookline.
- Critical. Observed handwash sink used for purposes other than handwashing. cup inside front counter handsink. Corrected On Site.
- Critical. Observed live flies in kitchen. tiny flies.
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9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tomato sauce, cold cuts in pizza station RIC. oerator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station RIC. operator turn the unit colder.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb. underneath 3C sink.
- Critical. Handwash sink not accessible for employee use at all times. coffe station. Corrected On Site.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil. less than 4h out of temperature according to PIC. Corrected On Site. (added to the time control procedure)
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over cut vegetables in RIF.
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12/21/2009 | 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. dressings, cheese, ham in RIC and WIC.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, pasta in RIC and WIC.
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9/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings, cheese, ham in RIC and WIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, pasta in RIC and WIC.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. cookline RIC. Corrected On Site. discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lasagne, sausages, chicken in cookline RIC. Corrected On Site. discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham in pizza station RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil at pizza station. Corrected On Site. discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over bread in RIF.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (gloves)
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons at coffee area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates at the cookline. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. dischmachine area.
- Observed open dumpster lid.
- Critical. Observed unlabeled spray bottle.
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7/8/2009 | Routine - Food | Warning Issued |
| No report available. | 2/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/24/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Warning Issued |
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