- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce.(chicken and veal over celery) **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.(kitchen also using air conditioner tape to fix torn gasket) **Repeat Violation**
- Basic - Reuse of single-use number 10 cans.(used to hold clean utensils )
- Basic - Silverware/utensils stored upright with the food-contact surface up.(large spoons and whisks in #10 cans) **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.(squeeze bottles)
- High Priority - Container of medicine improperly stored.(tums and Tylenol above cooks line)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(over 200ppm chlorine ) **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. **Repeat Violation**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. (Traulsen 2 door stand up)
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-use number 10 cans.(to hold spatulas spoons and whisks )
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- 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.(reading 0)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Cooked garlic 68°F) moved to cold hold unit to drop temp
- High Priority - Raw animal food stored over ready-to-eat food.(eggs over rte and raw chicken over rte) **Repeat Violation**
- Intermediate - No soap provided at 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. **Repeat Violation**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture.Drain pipe on the handwashing sink in the kitchen area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.hole in back door where door knob is missing **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.raw whole shell eggs over chopped lettuce in the reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauces.
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of oven
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. On Both microwaves near meat slicer
- Basic - Case/container/bag of food stored on floor in dry storage area. Fryer oil
- Basic - Clean utensils stored on dirty oven top. Pizza peal **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine concentration not at proper strength **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface. On 2 door up right reach in cooler near pizza oven
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Towel use under squeeze bottles on shelf top above stove range
- Basic - Old food stuck to clean dishware/utensils. Clear plastic containers on lower shelf under microwaves
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Vent opening on back door to kitchen
- Basic - Outer openings not protected with self-closing doors. Both screen and wood doors in rear of kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in back door
- Basic - Reach-in cooler gasket torn/in disrepair. Smaller deli style coolet
- Basic - Ripped/worn tin foil used as food-contact shelf cover. On shelf above stove range
- Basic - Smoking in an enclosed indoor workplace. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On both deli style cooler cutting boards **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. All squeeze bottles throughout the kitchen
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spic an Span cleaners near on shelf near covered dishes in dry storage **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's rest room and in kitchen near dish machine area **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near dish machine area **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. Throughout
- Intermediate - Spray bottle containing toxic substance not labeled. On top of water heater
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. plastic lexan containers in top of refrig; cook line
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. measured at 0ppm ; 2 attempts Operator to discontinue use of machine for sanitizing 3 comp sink set up; repair tech called Corrected On Site.
- Faucet/handle missing at plumbing fixture. vise grip on hot water tap - handwash sink ; kitchen
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. hood filters
- Observed single-service items stored on floor. bundle of pizza boxes Corrected On Site.
- Observed storage of maintenance tools in areas that may result in cross-contamination. drill on shelf above prep table;slicer Corrected On Site.
- Critical - Observed toxic item stored by food. tube of caulking hanging on rack next to and above food ingredients Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne and meatball portions - upright freezer
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.[rusted shelving]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs hanging from oven door handle]
- Critical - No conspicuously located thermometer in holding unit.[cookline reachin ]
- Observed establishment using cloth towels on cleaned and sanitized, or in-use food-contact surface.[lid]
- Observed hole in ceiling. Repeat Violation.{KITCHEN }
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.[threw away]
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.[shelving ]
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.{UPRIGHT}
- Critical - Observed raw animal food stored over ready-to-eat food.[eggs in large upright] Corrected On Site.
- Observed reuse of single-service articles.
- Critical - Observed unlabeled spray bottle.[large sprayer]
- Critical - Working containers of food removed from original container not identified by common name.[bulk container/flour?]
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Observed a nonfood-grade basting brush used in food.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed reuse of single-service articles.
- Critical. No handwashing sign provided at a handsink used by food employees.{BAR HWS}
- Observed ceiling in disrepair.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.Ladies restroom,kitchen handsink and bar area.
- Critical. Observed screen in door torn/in poor repair.
- 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
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1/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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