- Basic - Food debris, dirt and dust accumulated on kitchen floor under pizza oven.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit observed garlic oil at 52°F on prep table in kitchen
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw shell eggs over veal.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pizza sauce at 58°F, stayed in walk in cooler for more than 10 hours.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pizza sauce 58°F.stayed in walk in cooler for more than10 hours.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Pizza sauce in walk in cooler at 58°F, for more than 10 hours.
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4/3/2014 | 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. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in holding unit at cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter 52°F, in flip top cooler added ice reduced temperature to 41°F **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk in cooler cooked more than 12 hours ago between 60°F and 70°F.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. In flip top cooler added ice **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Put in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.fish next to chicken. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in walk in cooler between 60 and 70°F.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Soup in walk in cooler.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. **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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.stapeler **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.frigidaire has rust on exterrior
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.mozzarella sticks wif **Corrected On-Site**
- Basic - High Priority - Dead fly on sticky trap .trap removed **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. Ham **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.front wait station **Corrected On-Site**
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.interrior employee rest room door
- Ceiling tile missing.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.interrior employee rest room
- Critical - Observed soil buildup inside ice bin.interrior door residue build up
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.1 dead palmetto Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.fries freezer Corrected On Site.
- Observed wall soiled with accumulated grease.debris on walls of interrior employee rest room
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.front door
- Critical - Required consumer advisory for raw/undercooked animal food not provided.gave to operator Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-McCall cooler at 59-60 degrees in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--59-60 degrees, McCall salad cooler-cheese, ham, sink salami; mozzerella-stop sale, threw away. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-59-60 degrees-pizza station-air flow being blocked by dough stacked to high-. Corrected On Site-back to 41 degrees.
- Observed wall soiled with accumulated food debris-employee bathroom doors and surrounding doors.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation--front door.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--49-50-degrees-McCall cooler.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/9/2011 | Routine - Food | Call Back - Complied |
- No Heimlich maneuver sign posted. 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--. Julia
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.-pizza topings Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles-take off nightly, soak in sanitizer
- Critical - Observed encrusted material on blennder next to slicer-kitchen
- Critical - Observed expired Food Manager Certification.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.--coldcuts-walkin, sauces, pasta Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets-cookline. Repeat Violation.
- Observed wall soiled with accumulated food debris-next to ice machine. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-pizza slice.
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8/31/2011 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Nonfood-contact equipment not designed and constructed in a durable manner-rusted door inside-cookline Repeat Violation.
- Observed attached equipment soiled with accumulated dust.-kitchen
- Observed employee with no hair restraint-cook-. Corrected On Site.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-soups, sauces-walkin.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts-walkin.
- Critical. Working containers of food removed from original container not identified by common name-breadcrumb container-kitchen
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--56 degrees pizza station-moved to working cooler.-already called for service- Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-pizza station-56 degrees-called for service -moved all potentially hazardous foods to walkin-. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area-lemons.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-after picking-up dirty dishes and before serving food Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner.--inside cooler doors rusty-cookline
- Critical. Observed soiled reach-in cooler gaskets-cookline.
- Critical. Observed soil buildup inside ice bin-white tray inside-kitchen
- Observed residue build-up on nonfood-contact surface.-doors to employee restroom and linen closet soiled
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-shelf under pizza boxes.
- Ceiling tile missing-kitchen
- Observed wall soiled with accumulated food debris.-next to ice machine-kitchen
- Observed attached equipment soiled with accumulated dust-smoke alarm-kitchen
- Clean clothes and linen not properly stored in clean dry place until used.
- No Heimlich maneuver sign posted-order online.
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10/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-46-47 degrees-ban/marie-cookline--moved all phf to working cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-46-47 degrees-veal, chicken-cookline-westside --move all potentially hazardous foods to working cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.-cutting bread Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers-pizza station.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2010 | 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-coldcuts and cooked foods. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name-dressings, mayo at salad cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation-chicken over steak Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit-wait station.
- Equipment or utensils not designed or constructed in a durable manner-inside doors-cookline.
- Critical. Observed soiled reach-in cooler gaskets-cookline.
- Critical. Observed soil residue in storage containers-seasonings next to back door.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can cuisiart.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-ice cre freezer.
- Observed residue build-up on nonfood-contact surface-wait station-shelves.
- Observed residue build-up on nonfood-contact surface-walkin door knobs.
- Observed residue build-up on nonfood-contact surface-swinging doors and back door.
- Critical. Observed bathroom facility not clean-employees.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Critical. Observed screen in door torn/in poor repair.-at back door
- Ceiling tile missing-by waterheater Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured next to beer station-by front counter. 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.-Ernesto, Blanca, Louise and waitresses
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12/4/2009 | Routine - Food | Warning Issued |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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