- Basic - Attached equipment soiled with accumulated dust. / AC vent over small reach in cooler / kitchen.
- Basic - Cardboard used to line nonfood-contact shelves. / cardboard used on all shelves in kitchen.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / observed employees backpack on top of speedy rack / by kitchen entrance / **Corrected On-Site**
- Basic - Interior of ice machine with rust that has pitted the surface.
- Basic - Soil residue build-up on ambient therometer / front reach in cooler / **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / Parmesan chicken 126F on prep table / about 1 hour per manager / reheated to 166F / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / sausage 45F in a deep container / kitchen reach in cooler / advised put into several pans and moved to reach in freezer for temperature recovery.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. / front cook line / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen hand sink / **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. / cooked onions made few days ago / kitchen reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. / several chemical bottles above kitchen hand sink.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Faucet at handwashing sink at front counter broken.
- Basic - Food stored in a location that is exposed to splash/dust. Bread crumbs on storage shelf in prep area not covered. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Handsink by front counter.
- 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. 6 Pizzas made around 1 pm not time marked.
- Intermediate - Food manager certification expired. Michael Fiorino expires 5/20/2014. National Registry
- Intermediate - Handwash sink used for purposes other than handwashing. Pitcher and steel wool stored in handwashing sink next to three compartment sink.
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5/27/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Dry storage. Bread crumbs
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above pizza oven.
- Basic - Interior of ice machine with rust.
- Basic - Leaking hand sink. Front counter. Duct tape around pipe.
- Basic - Paper towel used as liner for food container. Basil in walk in cooler. **Corrected On-Site**
- Basic - Utensils stored in crevices between equipment. Pizza line. Spatula for pizza oven.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line next to grill. Chlorine. 0 ppm **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Ham in reach in cooler marked 12/12. Corrective action: operator threw ham away. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. 2 chemical spray bottles next to sugar packets. Dry storage. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Filling water for chlorine sanitizer. **Corrected On-Site**
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top edges of pizza makeline cooler
- Basic - Ceiling soiled with accumulated dust and grease, cookline
- Basic - Equipment in poor repair. Slicer missing blade guard and dust cap missing **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47 overnight
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat 45, mozzarella 46 moved into alternate cooler for temperature control
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cut tomatoes 47
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over spinach in reach in freezer
- High Priority - Toxic substance/chemical stored by or with food. Gallon bleach, frontline **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Kitchen
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on green kitchen shelving
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By pizza make line
- Basic - Food debris/dust/grease/soil residue on top of pizza oven.
- Basic - Food-contact surface not smooth and easily cleanable. Slicer dust cap missing. **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. By Icemaker
- Basic - Pizza peels stored on top of soiled oven 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.deli Ham dated incorrectly
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen, red bucket and steel wool in sink basin
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Damages onion tub lid
- Observed build-up of grease/dust on hood filters
- Observed gaskets/seals on cold holding unit in poor repair. Back room reach in cooler
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed steamtable cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. Only one certification available This violation must be corrected by : 4 2 12.
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2/3/2012 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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2/1/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Frontline 2 door cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 47-50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 2 2 12.
- Critical - No proof of required employee training provided. Only one certification available This violation must be corrected by : 4 2 12.
- Critical - Observed buildup of soiled material on underside of mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagne 47F, chicken 50F in reach in cooler overnight per operator This violation must be corrected by : 2 2 12.
- Observed steamtable cutting board grooved/pitted and no longer cleanable.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/1/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage 78 f degrees left on storage rack in rear prep area. 11.22.11 chicken wings 107 to 119 f degrees left on storage rack in rear prep area
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. No 2 black tubs do not state "Food Safe" and No 7 lexan do not state "Food Safe"
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11/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five. form was already posted on the wall
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The display reach in cooler at the front counter is in-op
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small prep reach in cooler at the front counter is in-op.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage 78 f degrees left on storage rack in rear prep area
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. thermometer reads 28 f degrees Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. hinges to pizza prep reach in cooler at the front counter
- Observed nonfood-grade containers used for food storage. No 2 black tubs do not state "Food Safe" and No 7 lexan do not state "Food Safe"
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meatball pieces 46 f degrees at the pizza prep reach in cooler at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese cake 54 f degrees in the display reach in cooler at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese cubs 52 f degrees and peppers (commercial) 50 f degrees in the small prep reach in cooler at the front counter
- Observed residue build-up on nonfood-contact surface. reach in cooler coils X 2 at the front counter
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Upon arriving on site the pizza's were labeled with 12 pm 5 minutes later all pizza's were labeled with 2 pm.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausage cooked not dated in the storage reach in cooler rear prep area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cheese cakes, cubed cheese.
- Critical - Working containers of food removed from original container not identified by common name. reusing ricotta containers. failing to place actual product being held in containers. ie chicken, strawberries, yeast etc.
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11/21/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 3-16-10.
- Violation: 14-37-1 Observed makeline and loose cutting boards grooved/pitted and no longer cleanable.
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3/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked ground beef 55F cooling overnight per cook.
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 3-16-10.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed heavily encrusted, soiled material on slicer.
- Observed makeline and loose cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mozzarella 55F, deli meats 55F in makeline cooler overnight per operator This violation must be corrected by : 3 16 11.
- Critical - Reach in kitchen cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42F. Advised to lower temperature to 41F or colder.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/15/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.By 3 bay sink
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8/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 45F, peppers/onions 46F in pizza makeline cooler. Advised to ice foods for better temperature control until unit is repaired. This violation must be corrected by : 8-9-10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Breaded chicken 45F, pasta 46F. Advised to move foods to effective refrigeration. This violation must be corrected by : 8-9-10.
- Critical. Pizza makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Foid temperature 45-46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8 9 10.
- Critical. Frontline coler below stove incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8-9-10.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Pizza makeline cooler, reads 40F per operator, food temperature 45-46F
- Critical. Observed buildup of slime/black moldlike substance in ice dispensing chute at self serve drinks machine
- Critical. No handwashing sign provided at a handsink used by food employees.By 3 bay sink
- No copy of latest inspection report.Violation page lacking.
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8/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked vegetables in kitchen reach in cooler
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Alfredo sauce
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli meats, soft deli cheeses in kitchen reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh chopped garlic in oil 75F less than 4 hpurs, Operator added to time plan
- Observed cutting board grooved/pitted and no longer cleanable.Left makeline cooler
- Observed build-up of grease on nonfood-contact surface.Hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Top of turbofan oven
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mozzarella 46F in 3 door cooler. Advised.
- Critical. Observed food being cooled by nonapproved method.Pasta cooling at 74F over 4 inches deep in covered container
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3 door reach in cooler food temperature 41-46F. Advised to lower temperature to 41F or colder.
- Critical. Observed raw animal food stored over ready-to-eat food.Poultry over roast beef in reach-in-cooler
- Critical. Observed food stored on floor.Cooking oil
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook topping pizza with bare hands Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.3 door kitchen cooler
- Critical. Observed slight buildup of slime in the interior of ice machine.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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