- Basic - Dead roaches on premises. Observed 2 on the floor next to the large co2 bottle. **Corrected On-Site**
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Observed a water temperature of 92°
- Basic - In-use wet wiping cloth/towel used under cutting board in a prep area. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Spray bottle with oil in it inside a reach-in cooler.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need a back flow preventer attached to the splitter on the mop sink.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Temperature only dropped 6° in 1/2 hour.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Observed water temperature of 92°
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Observed a water temperature of 92°
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooling pasta is covered in the walk-in cooler. Food was uncovered. **Corrected On-Site**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed a stainless steel bowl being used for salt.
- Basic - Ice scoop stored with handle in contact with ice in ice bin for the soda machine. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture under the hand sink near the 3 compartment sink.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen and prep areas.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and prep areas.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. The hand wash sink in the kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Observed employee preparing salad wearing only one glove and both hands came in touch with the salad ingredients. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. No hot water available.
- Intermediate - Hot water not provided/shut off at employee handwash sink. All hand sinks.
- Intermediate - No hot running water at three-compartment sink.
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris. Sheet pans have a heavy build-up of black debris both on the outside and inside of each pan. When stacked, the pans contaminate each other.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Steam table pans. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Throughout the kitchen and prep areas.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza, calzones.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Holes in ceiling tiles above walk in cooler. NOTE: observed several ceiling tiles in kitchen not solid (grated /vented type ceiling tiles).
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food storage containers. **Corrected On-Site**
- Basic - Wash and rinse solutions not clean in 3 compartment dish wash sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Frontline. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Kitchen. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (C) Except as specified in Paragraphs (E) and (F) of this section, a container of refrigerated, READY- TO-EAT POTENTIALLY HAZARDOUS FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT, to indicate the date by which the FOOD shall be consumed which is, including the day the original container is opened: (1) 7 calendar days or less after the original container is opened, if the FOOD is maintained at ...(41 degrees Fahrenheit) or less; or (2) 4 calendar days or less from the day the original container is opened, if the FOOD is maintained at ...(45 degrees Fahrenheit) or less as specified under Paragraph 3-501.16(C).
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Employee training validation
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8/25/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name oil on line.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed unlabeled spray bottle 2 bottle s by 3 compartment sink.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Baked chicken Corrected On Site.
- Observed employee with no hair restraint. Manager. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. soda machine
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2010 | 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.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by utensils. Bleach over clean equipment. Corrected On Site.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Warning Issued |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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