- Basic - Gaskets/seals on holding unit in poor repair/split/torn- prep cooler doors.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers - store room where can sauce stored.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination- plates on counter, front.
- Basic - Soiled reach-in cooler door gaskets- prep cooler.
- Basic - Water leaking from faucet- prep room handsink.
- Basic - Working containers of food removed from original container not identified by common name- spice containers. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink- prep room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- prep room, back.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/09/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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5/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of soil/debris on the floor under shelving. Under front counter.
- Basic - Ceiling tile in disrepair. Multiple areas in kitchen
- Basic - Cove molding at floor/wall juncture broken/missing. In office.
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Multiple in kitchen.
- Basic - Floors not maintained smooth and durable. Cracked wooden threshold used for entry to office. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen handwash sink
- Basic - Shelf under front counter (where single service items are stored) soiled with food debris.
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3/7/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen.
- Basic - Build-up of soil/debris on the floor under shelving. Under front counter.
- Basic - Ceiling tile in disrepair. Multiple areas in kitchen
- Basic - Cove molding at floor/wall juncture broken/missing. In office.
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Multiple in kitchen.
- Basic - Floor soiled/has accumulation of debris. Multiple areas in kitchen.
- Basic - Floors not maintained smooth and durable. Cracked wooden threshold used for entry to office. **Repeat Violation**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Establishment does not have hand sanitizer onsite and continued to use barehand contact with ready to eat foods. Observed operator touch cooked pizza with barehands without sanitizing hands. Instructed operator to utilize gloves/utensils until more sanitizer can be ordered. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza reach in cooler
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen handwash sink
- Basic - Shelf under front counter (where single service items are stored) soiled with food debris.
- Basic - Wall soiled with accumulated grease. Behind convection oven by front counter.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken vesuvio 115 °F (less than four hours), operator increased temperature on steam table.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 12 old/hard/dry droppings under handwash sink in kitchen, 1 soft/fresh under handwash sink in kitchen, 26 old/hard/dry under prep table next to handwash sink in kitchen, 1 soft/fresh under prep table next to handwash sink in kitchen, 1 soft/fresh on scoop under prep table in kitchen, 12 old/hard/dry under stove in kitchen, 1 old/hard/dry under pizza oven in kitchen, 3 soft/fresh under pizza oven in kitchen, 1 old/hard/dry on top of pizza oven in kitchen, 6 old/hard/dry behind reach in cooler by registers on front counter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. No antiseptic at any handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwash sink
- Intermediate - No soap provided at handwash sink. Kitchen handwash sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomato salad and pasta salad, operator stated items were made on 3/4 or 3/5.
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3/6/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tile in disrepair. **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- 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 - Floors not maintained smooth and durable. Cracked piece of wood being used as threshold.
- Basic - Food stored on floor. Carrots in walk in cooler. Syrup in storage area **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Spinach thawing in hot water temperature measured 80°f, manager voluntarily threw away. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On outside of ice machine.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salad at 55°f, placed in walk in cooler to bring down temperature, temperature brought back down below 41°f. Pans immersed in ice on line to maintain temperature at 41°f or below.Final temperature measured salad 39°f.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 55°f, placed in walk in cooler to bring down temperature, temperature brought back down below 41°f. Pans immersed in ice on line to maintain temperature at 41°f or below.Final temperature measured tomatoes 40°f
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad, tomatoes, noodles at 55°f. Product was placed in walk in cooler until temperature below 41°f.Final temperature measured salad 39°f, tomatoes 40°f, and pasta 37°f
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Drink fridge by register.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, potatoes. **Corrected On-Site**
- Basic - Wall in disrepair around circuit breaker box, backroom. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name, seasonings in prep area backroom. **Corrected On-Site** **Repeat Violation**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Broken thermometer in reach in cooler
- Ceiling tile missing. above walk in freezer
- Critical - Observed food stored on floor. boxes of cheese in walk in cooler on floor bags of flour Not 4-6 inches off flour in walk in freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. scoop with no handle in flour Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. scoop with no handle in sugar Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to go boxes under service line Corrected On Site.
- Observed wall in disrepair. around outlets and circuit breaker box in back room
- Critical - Working containers of food removed from original container not identified by common name. spices in dry storage
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 24-03-1 Non-prewrapped utensils not properly presented, forks/knives not all facing the same way.
- Violation: 37-01-1 Ceiling not closed off from mall.
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12/22/2011 | Routine - Food | Call Back - Complied |
- Ceiling not closed off from mall.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler above 50 degrees fahrenheit, repairman has been called, no potentally hazardous foods are in walkin cooler.
- Non-prewrapped utensils not properly presented, forks/knives not all facing the same way.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni at 49 degrees fahrenheit on makeline 58 degrees in reachin cooler. These items came from walkin cooler that is not functioning correctly.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, pizzas.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/21/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top of makeline not working, repairman will be here today with parts to fix.
- Observed ceiling not closed in from rest of mall.
- Critical - Observed dented/rusted cans, sauce.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled cell phone then clocked in the proceeded to food preparation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Observed gaskets with food debris build-up, reachin cooler cookline.
- Observed hole in ceiling tiles above cookline equipment.
- Observed hole in wall, other side of ice machine.
- Observed leaking pipe at condensation pipe in walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni at 46 degrees fahrenheit sausage at 46 degrees fahrenheit in reachin cooler for less than 4 hours.
- Observed single-service articles stored without protection from contamination, platter lids not inverted frontline.
- Critical - Observed toxic item stored by utensils, window cleaner next to lids. Corrected On Site.
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8/29/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed rodent activity as evidenced by rodent droppings found, 1 soft/semi on gas line, 1 soft on glue trap under oven, 1 soft on floor under oven.
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8/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed rodent activity as evidenced by rodent droppings found, 5 hard under stove, 3 hard paper towel storage, 3 hard on shelf under frontline countertop, 4 hard on floor under frontline counter.
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8/12/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, makeline top not keeping product at 41 degrees fahrenheit +/-2.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food, establishment is out of sanitizer.
- Critical - Observed buildup of pink mold like substance in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched uniform then poured drink.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed encrusted, soiled material on stove top.
- Critical - Observed food stored on floor, can storage area.
- Critical - Observed interior of upright cooler soiled with accumulation of food residue, frontline.
- Observed leaking faucet at prepsink fixture. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni at 63 degrees fahrenheit sausage at 64 degrees fahrenheit ham at 65 degrees fahrenheit chicken at 59 degrees fahrenheit mozzarella cheese at 61 degrees fahrenheit on makeline, all products discarded.
- Observed single-service items stored on floor, pizza boxes.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/4/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-29-1 Observed uncovered food on frontline, breadstix container. Corrected On Site.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, braclet.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on outside of dough containers in walkin cooler.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment, scrapers behind 3-compartment sink.
- Violation: 29-11-1 Observed leaking faucets at both sinks in kitchen.
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7/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- 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.
- Observed build-up of food debris, dust or dirt on outside of dough containers in walkin cooler.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed cellphone on food preparation table. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, braclet.
- Observed leaking faucets at both sinks in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 51 degrees fahrenheit pepperoni at 57 degrees fahrenheit sausage at 53 degrees fahrenheit on makeline, for less than 4 hours. Cooler is working properly(36 degrees fahrenheit) unit is next to ovens and lid is continously open.
- Critical - Observed uncovered food on frontline, breadstix container. Corrected On Site.
- Observed utensils stored in crevices between equipment, scrapers behind 3-compartment sink.
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6/29/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, employee restroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, chlorine. Repeat Violation.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched hair then cell phone.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled broom then proceeded to food preparation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor, cans frontline.
- Critical - Observed food stored on floor, shredded cheese walkin freezer.
- Observed gaskets with debris build-up, reachin cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage toppings at 59 degrees fahrenheit pepperoni toppings at 49 degrees fahrenheit on makeline, product discarded.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizzas/pasta/noodles in display case.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Premade pizza on makeline.
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5/26/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine....chlorine @ 100ppm...
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface...in general...
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed food debris accumulated on kitchen floor...under/around/behind food prep. equip...
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Pizza on frontline.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, dressing gallon containers in upright cooler frontline
- Critical. Working containers of food removed from original container not identified by common name, flour sugar in prep area.
- Critical. No conspicuously located thermometer in upright cooler frontline.
- Critical. Observed soiled makeline reach-in cooler gaskets.
- Observed single-service articles stored without protection from contamination, plates/lids not inverted frontline.
- Critical. Observed bathroom facility not clean, toliet soiled in employee restroom.
- Critical. Covered waste receptacle not provided in employee women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions, employee restroom.
- Observed wall in disrepair around breaker panel.
- Observed dusty vent cover in walkin freezer.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-18-1 Observed dusty vent covers in walkin cooler. .
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers, walkin freezer.
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4/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk mushroom in walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, noodles in walkin cooler.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, pizza and chicken on buffet(using secondary cook cycle).
- Critical. Working containers of food removed from original container not identified by common name, seasoning parmesan cheese in prep area.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, pizzas at 106 degrees fahrenheit 102 degrees fahrenheit and 108 degrees fahrenheit, chicken at 107 degrees fahrenheit and 112 degrees fahrenheit on buffet.
- Critical. Observed food stored on floor, cans on office.
- Critical. Observed food stored on floor, flour in walkin freezer.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment, spatulas used for pizza stored on top of oven under single use pizza boxes.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on shelf next to ice machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup ofblack mold like substance in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner under buffet.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed single-service articles stored without protection from contamination, salad lids/platters pizza boxes not inverted under buffet.
- Observed leaking pipe at plumbing fixture, prepsink and 3 compartment sink..
- Observed dusty vent covers in walkin cooler. .
- Lights missing the proper shield, sleeve coatings or covers, walkin freezer.
- Critical. Observed toxic item stored on sink drainboard, paint pan and roller.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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2/5/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza on hothold table.
- Critical. Working containers of food removed from original container not identified by common name, seasoning container in walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza at 134 degrees fahrenheit and 113 degrees farienhiet less than 4 hours.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, using cup to scoop ice.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, flour.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, touching money to preparing food.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed encrusted material on can opener.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed dusty vent covers in walkin cooler.
- Critical. Observed toxic item stored by dishes. Corrected On Site.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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