- Basic - Accumulation of debris on drainboards or equivalent. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. To cover basil.
- Basic - Employee personal items stored in or above a food preparation area. Hat on top of chest freezer and cell phone on top of make table
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade bags used in direct contact with food. To store bread
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Single-service articles not stored at least 6 inches above the floor. Pizza bozes **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Freezer by back door.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Pepperoni pizza 101 f, cheese pizza 89 f, vegetable pizza 94 f, (about 1 hour ago) **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over rte marinara sauce **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At employee'sbathroom **Corrected On-Site** **Repeat Violation**
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in dry storage area. Cans of tomatoes **Corrected On-Site**
- Basic - Clean equipment stored on floor. Pizza Spatula
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Reach in cooler
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service items stored on floor. Pizza boxes
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition. Wooden paddle
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting board, bug did not sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese pizza 73 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef over rte chopped spinach
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathroom. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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 chicken cooked on Saturday as per manager
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on containers
- Basic - Attached equipment soiled with accumulated dust. Fan
- Basic - Clean equipment stored on floor. Pans **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Paper towel dispense stored on top if 3 compartment sink.
- Basic - Employee chewing gum while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.reach in cooler
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored at least 6 inches above the floor. Pizza boxes
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris. By prep table
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza 79 f( prepped 30 minutes) operator reheated pizza to 207 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over rte sauce **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sponge and brush stored inside hand sink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler 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. Cooked Pasta
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
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