- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Water bottle. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple employees changing gloves with no hand washing. Discussed training with manager. **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. Deli meat and soft cheese in walk in cooler. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice in HWS at back of kitchen. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice sticks on walk in freezer floor. **Corrected On-Site**
- 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 - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage and calamari. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth in HWS.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. 3 comp sink area.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta in walk in cooler at 49°. PIC voluntarily disposed of.
- 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. Employee wrote in pizza times. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After using cell phone.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Lemon juicer.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Pasta in cambros in walk in cooler. **Corrected On-Site**
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pasta in walk in, see unapproved cooling violation. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta at 48? in walk in cooler.PIC put in freezer , 42? in 20 minutes. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato sauce in walk in cooler at 51? PIC placed in freezer , 42? in 45 minutes. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Hose at mop sink. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 chlorine.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. About proper cooling and temperature logging.PROVIDED MANAGER WITH COOLING CHARTS AND PROCEDURES
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large cambros of pasta in walk in cooler at 97?, 95? after 35 minutes. Put in freezer , 42? after 20 minutes. **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Womens restroom * Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Mens restroom * Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
- Observed employee with no hair restraint. * Corrected On Site.
- Observed equipment in poor repair. Reachin cooler at cookline , see comment section .
- Critical - Observed handwash sink used for purposes other than handwashing. As dumpsink , full of ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Parsley container on veal, reachin . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked tomato sauce with vegies in walkin , 58 degrees, PIC placed in walkin freezer w/ chill sticks 42 degrees 40 minutes later.* Corrected On Site.
- Observed utensils stored in crevices between equipment. Cookline * Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control with time marking indicating 4-hour limit , put back in cooler at 3 hours 45 minutes. Reviewed with PIC, Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Hose at mopsink .
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. SOUP, SAUCES_WALK IN COOLER _ Repeat Violation.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. FLOUR BIN_PREP ROOM Repeat Violation.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - Violation: 53B-08-1 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. Repeat Violation.
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3/6/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 TOTAL This violation must be corrected by : 2-28-12.
- 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. Repeat Violation.
- Critical - Observed EGG CARTON used as a food-contact surface. TO DRAIN RTE EGGPLANT_COOK LINE Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed nonfood-contact equipment in poor repair SALAD COOK LINE COOLER _1 DOOR BROKEN.
- Critical - Observed potentially hazardous food thawed in standing water. RAW VEAL_ Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SOUP, SAUCES_WALK IN COOLER _ Repeat Violation.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. BLUE PLASTIC BOWL STORED ON TOP OF RTE LETTUCE_SALAD REACH IN COOLER Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR BIN_PREP ROOM Repeat Violation.
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12/28/2011 | Complaint Full | Administrative complaint recommended |
- Violation: 13-03-1 Observed employee with no hair restraint.
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10/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing paper towels in food preparation room or area. by back door
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/9/2011.
- 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. NOT ALL EMPLOYEES HAVE PROOF OF TRAINING This violation must be corrected by : 10/9/2011.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. chicken wings at pizza oven at 92 degrees at room temperature ,moved to walkin cooler. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. large 22 qts of phf tomato sauce in large covered cambro, cooling from ambient 76 after 1 hour, split up and put in freezer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. filling with ice water for pizza dough. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF Tomato sauce in walkin cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. oven cleaner. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pasta and garlic w/oil. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. salt, Corrected On Site.
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8/9/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soups @ 61 and PHF sauce @ 58 in walkin cooler overnight , out of temperature , 2pm now. warning on 8/12/2010 . Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. for pasta, Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.covered in large 22 qt cambros ,overnight out of temperature , warning on 8/12/2010 Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza and noodles, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatballs at cookline warmer out of temperature 115 degrees, Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walkin cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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1/31/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta at soup station , moved to reachin Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza out of temperature , no time stamp. reheated. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. covered in large cambros , overnight out of temperature . This violation must be corrected by : 8/13/2010.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup and sauce in walkin cooler overnight , out of temperature . This violation must be corrected by : 8/13/2010.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee picking up cut melons with bare hands.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 touching cooked pizza
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. no handles to dispense bread crumbs
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- No copy of latest inspection report. on site
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/12/2010 | 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. observed numerous items in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. bulk container of salt
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. roasted garlic in oil at room temperature
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. meatballs and sausage on cookline Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over cooked food. raw chicken over RTE in walkin cooler
- Critical. Observed food stored on floor. in walkin and storeroom,bag of onions,chicken and misc boxes.
- Critical. Observed uncovered food in holding unit/dry storage area. sauce and cheese in walkin , breading flour in kitchen. 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. pizza cook using bare hand to put RTE on pizza. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. pizza cook and dishwasher.
- Critical. Observed handwash sink used for purposes other than handwashing.pasta in hand sink, hot line
- Observed dumpster overflowing garbage. ordered new dumpster.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed toxic item stored in food preparation area. glass cleaner in kitchen Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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1/22/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. pizza cooler
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. salad cooler
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. w.I.cooler.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. mens room
- Critical. No handwashing sign provided at a handsink used by food employees. women room
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- 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 obtain with in 60 days
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12/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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