- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling in disrepair. By dish wash area
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Cove molding at floor/wall juncture broken/missing., by back door
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Floor tiles missing.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- 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.
- Basic - Reuse of single-service articles. In walk in cooler Vigo containers etc.
- Basic - Single-service articles not stored inverted or protected from contamination. Round tins not inverted
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. In walk in cooler
- Basic - Wall soiled with accumulated dust. In dish wash area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink. At bar employee hand wash 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Observed electrical wiring in disrepair. For reporting purposes only. By walk in cooler
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07/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable floor in disrepair at 3 comp sink area
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between steamer and table
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.in salad dressing and feta cheese containers
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Under 3 comp sink
- Basic - Reuse of single-service articles. Vigo container reused for garlic and oil
- Basic - Single-service articles not stored inverted or protected from contamination. Round tins not inverted
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. In serval areas of kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lasagna @ 43°
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Small flying insects in bar area as well as Waite station
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, rust
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar employee hand wash 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.
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler door in disrepair
- Basic - Open dumpster lid.
- Basic - Reuse of ridged single-use container. Ricotta containers reused
- Basic - Single-service articles not stored inverted or protected from contamination. Round tin not inverted
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of tuna in walk in cooler
- 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 - Small flying insects in bar area.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen employee hand wash 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Wait staff serving tray
- 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 - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler door
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Round tins not inverted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Observed employee prepping salad with bare Hand contact **Corrected On-Site**
- 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. See stop sale.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At wait station
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Observed electrical wiring in disrepair. For reporting purposes only. Light switch , exposed wiring , next to walk in cooler
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12/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Over three comp sink
- Basic - Ceiling soiled with accumulated dust.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In wait station area
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Walk in cooler.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In cheese and chopped ham .
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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 - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In Waite station area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent , in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/17/2013 | Food-Licensing Inspection | Warning Issued |
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