- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile in disrepair. Over the ice machine
- Basic - Covered waste receptacle not provided in women's bathroom. Employee estroom
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum boxes.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, cut lettuce, roasted peppers, cheese and cut cabbage at 47-52°f in the salads reach in cooler. Corrective action taken, moved to the walk in cooler. Pasta, cut tomatoes, sauces at 49-56°f in the cookline flip top reach in cooler next to oven. Corrective action taken, moved to the walk in cooler.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Alfredo sauce and tomato sauce cooling overnight found at 49-50°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Cold cuts in the walk in cooler.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food cooling in deep, pastic, closed containers.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee's restroom, women's restroom
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline fliptop reach in cooler next to oven, salad 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. Chicken, rice, beans, pasta and sauces in the walk in coolers. **Repeat Violation**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Wood box over cookline dusty.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, sides of ice machine in Dishmachine area.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Dairy desserts, front area.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Basic - Wall in disrepair. Blue wall in front of cookline, tiles missing.
- Basic - Wall not smooth, and easily cleanable next to hand sink on yellow wall.
- Basic - Wall soiled with accumulated black debris in dishwashing area and walkin door in 3 CS area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw veal over seasonings and sauces, cookline. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Kitchen.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **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. Use date not use first labels
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust, grease, and/or dirt on nonfood-contact surface. Exterior of most cooking equipment, walls, ceilings, floors, most shelves (inside of walk in cooler, reach in coolers as well as kitchen/storage area shelves), backdoor, sinks, walk in cooler doors/door handles.
- Basic - Employee beverage containers without lids on food preparation tables or over/next to clean equipment/utensils. Several oh cookline and prep areas. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food storage containers on shelves.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In main walk in cooler. Also, the fanguard in the produce walk in cooler is broken and exposes the spinning blade.
- Basic - Floor tiles cracked, broken and in disrepair. Also soiled. Throughout kitchen, dish wash area and prep area.
- Basic - Hood, hood filters and fire suppression lines heavily soiled with accumulated and dripping grease.
- Basic - Soiled dry wiping cloth in use. Cookline. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Several.
- Basic - Walk in cooler by backdoor unable to maintain TCS /ph foods at proper temperatures of 41°f or below. Observed this unit at an ambient air temperature of 44°f, this unit was set to a lower setting immediately and the temperature was retaken and showed the ambient air temperature of 40°f at the end of the inspection. Management MUST monitor this unit to assure proper temperatures at all times.
- Exit door locked. West side backdoor marked emergency exit between dishwash area and storage room locked during business hours. For reporting purposes only. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In rear walk in cooler by backdoor: cooked pasta 45°f, cheeses 43°f, raw beef 44°f, plant foods 43-44°f. Walk in cooler was set to a colder setting immediately. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance/ pink slime in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Dough mixer. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Several.
- Intermediate - Spray bottle containing toxic substance not labeled. Black liquid glass cleaner in spraybottle at bar. **Corrected On-Site** **Repeat Violation**
- Marked exit/path to marked exit blocked. Vacuum cleaner, brooms, mop bucket in front of/ blocking west side backdoor/emergency exit. For reporting purposes only. **Corrected On-Site** **Repeat Violation**
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
- Basic - Dumpster lid open and overflowing garbage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Container with seafoods in walk in cooler. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room.
- Exit door blocked by cardboard boxes and garbage bags. For reporting purposes only. Kitchen back door/marked exit. **Corrected On-Site**
- High Priority - Dented cans present. Tomato paste cans. Cans were pulled off shelf for vendor return during inspection and CAN NOT be used, opened, consumed. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands. The observed violation is not part of the AOP. Observed employee touching bread/rolls with bare and unwashed hands.
- High Priority - Medicine stored on cookline shelf with foods and equipment. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid cleaner and blue liquid glass cleaner in bar and prep areas. **Corrected On-Site**
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and easy cleanable. loose and missing floortiles in ar of kitchen walk walk-in coolers/backdoor.
- Lights missing the proper shield, sleeve coatings or covers. one on cookline and in dry storage room. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Observed build-up of food debris, grease and / or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. soiled cloth towel on top of frie foods on cookline. Corrected On Site.
- Observed equipment in poor repair. cookline reach-in cooler interior frozen up (several inches of thick ice on cooling elements).
- Observed heavy greasy residue build-up on nonfood-contact surface. walk-in cooler shelves.
- Observed residue build-up on cardboard used as shelf cover on cookline. Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken in walk-in cooler observed at beginning if inspection at 97 degrees and after 45 minutes at 91 degrees abd therefor not able to properly cool in allowed time. chicken was placed in walk-in cooler 30 minutes prior. Chicken was placed in freezer in shallow pans uncovered to still be able to cool within timeframe. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. sanitizer bucket was emty. manager hooked up new sanitizer to dishwash machine and when retested observed 100ppm chlorine. Corrected On Site.
- Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, grease and dirt on nonfood-contact surface. on walk-in cooler shelfs.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site. Repeat Violation.
- Critical - Observed dented cans. tuna. was pulled off shelf for vendor refund. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. chicken in walk-in cooler in deep container and tightly covered with plastic wrap (for temperatures of this product see other cooling violation) Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. food prep table surface. Corrected On Site.
- 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. used to scoop rice and stored in rice container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tunasalad in reach-in cooler in saladstation at 46 degrees. tunasalad ice was added to top of cooler under foodstorage container / tunasalad container to maintain/cool tunasalad to proper temperature. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. several containers/buckets with soups, sauces, beans in walk-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. red liquid /degreaser in pizza dough room. Corrected On Site.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach-in/fliptop cooler at 60 degrees ambient air temperature. Note: Do not use this unit until repaired/able to maintain 41 degrees or below. This violation must be corrected by : 09/12/2011.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in / fliptop cooler in kitchen across cookline by expo station at 62 degrees ambient air temperature. Note: Do not use this unit until able to maintain 41 degrees or below. This violation must be corrected by : 09/12/2011.
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. tiles missing on cookline, kitchen and by small dishwash area by walk-in coolers. not easy cleanable and filled with standing water and debris.
- Lights missing the proper shield, sleeve coatings or covers. in dry storage room.
- Lights missing the proper shield, sleeve coatings or covers. several on cookline / kitchen.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 09/12/2011.
- Critical - Observed bare hand contact of ready-to-eat food by several employees multiple times and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. shelfs.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed equipment in poor repair. desert freezer chest d falling apart. insulation falling out/exposed.
- Critical - Observed heavy buildup of slime in the interior of ice machine.
- Observed leaking pipe at plumbing fixture. under/by dishwash machine.
- Observed open dumpster lids.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All observed in kitchen reach-in/fliptop cooler across cookline in hallway / expo station: tunasalad at 56 degrees, ham/lunchmeats at 56-60 degrees, cheeses at 58 degrees, mozzarella cheese at 58 degrees. Note: stop sale notice issued. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All observed in pizza station reach-in / fliptop cooler: beef at 56 degrees, peperoni at 55 degrees , cheeses at 54-58 degrees , ham at 56 degrees salami/lunchmeats at 56 degrees. Note: stop sale notice issued. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Dishwash chlorine level exceeding max concentration. Bleached out chlorine test kit paper. Dishwasher tried to adjust it, but ended up not getting any chlorine.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor by dough prep room leading to outside dumpster area and backdoor by dishwash area with gaps/showing light.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/12/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed leaking pipe at plumbing fixture. By two compartment sink
- Critical - Observed soil residue in storage containers. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna pasta Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2010 | 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.Lasagna,cooked vegetables in walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic oil This violation must be corrected by : 08/27/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Coldd cut and chopped vegetables in reach in cooler - salad prep reach in cooler. This violation must be corrected by : 08/27/10. This violation must be corrected by : 08/27/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetables walk in cooler This violation must be corrected by : 08/27/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta and chicken in reach in cooler by cook line
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad prep reach in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pasta Reach in cooler by cook line This violation must be corrected by : 08/27/10.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Bag of rice
- Critical. Observed food stored on floor. Seafood iwalk in freezer
- Critical. Observed uncovered food in holding unit/dry storage area. Lard in walk in cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-contact equipment in poor repair- Reach in freezer lid by cook line
- Observed nonfood-contact equipment in poor repair- Reach in freezer lid by dish room
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. Vegetables walk in cooler-
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed wall soiled with accumulated grease. By cook line
- Observed ceiling in disrepair. By dishroom
- Observed ceiling soiled with accumulated food debris.
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8/26/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat in Reach in cooler by pizza line
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by pizza line/North side and reach in cooler by pizza mixer by the back/ Creamer and dressing storage RIC
- Critical. Observed uncovered food in holding unit/dry storage area. Meatballs in walk in freezer Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Bread crumbs by server line
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.Sauce with meat in walk in cooler.
- Observed ice scoop with handle in contact with ice.
- Observed utensils in poor condition. No handle in bread crumbs container by server line Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers. By cook line
- Observed food debris accumulated on dry storage floor.
- Observed wall in disrepair. Missing tiles by server line
- Observed wall soiled with accumulated food debris. By server line
- Lights missing the proper shield, sleeve coatings or covers. By hood system
- Critical. Observed toxic item stored by food. Japanese breadcrumbs by laundry soap in dry storage room
- Critical. Observed unlabeled spray bottle. Bottle by dishroom
- 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. Expired This violation must be corrected by : 04/24/10.
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2/24/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/1/2009 | 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. Sauces in walk in cooler Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site. Hams salami in walk in cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs in walk in cooler.Plant food and dairy product in reach in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Vegetables walk in cooler and two reach in cooler by cook line This violation must be corrected by : 09/01/09.
- Critical. Observed food stored on floor.Sauce cooling in large pot on kitchen floor Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Sausage in walk in freezer Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Utensils not designed with handle.In bread crumbs buckets.
- Observed leaking pipe at plumbing fixture. Under hand washing sink by cook line.
- Critical. Covered waste receptacle not provided in women's bathroom. Employee's restroom
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8/31/2009 | Routine - Food | Warning Issued |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/9/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/8/2008 | Routine - Food | Warning Issued |
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