- Basic - Bowl or other container with no handle used to dispense food. Using plastic cup with no handle to scoop Parmesan cheese in 1 door reach in cooler next to dish area.discarded immediately **Corrected On-Site** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Pizza peel stored on top of soiled reach in cooler. between uses. On top of 3 doors reach in cooler next to dish area **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water. In front line. Manager advised employee to use warm water and **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In employee bathrooms found in 80°f **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathrooms **Warning**
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. In prep area and in front line
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Next to ice machine area
- Basic - Equipment in poor repair. Walk in cooler in 50°f ,maintenance working on unit at time of inspection . Items moved to reach in freezer to bring temperature control to 41°f until walk in cooler will be able to maintain proper temperature of 41°f or below
- Basic - Soil residue build-up on nonfood-contact surface. Fire extinguisher next to 3 compartment sink
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind 3 compartment sink
- Basic - Wiping cloth sanitizing solution stored on the floor. In cook line
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pre cooked chicken in 50°,turkey and cheese sandwiches ,ricotta cheese 51°f all items moved to reach in freezer to bring temperature control to 41°f or below
- Intermediate - Spray bottle containing toxic substance not labeled. In front counter blue cleaner
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Tongs and utensils under cook line
- Basic - Equipment in poor repair. Flip top cooler in cook line in 57°f-60°f in unplugged unit.correct on site Walk in cooler in prep area in 55°f,unit not maintaining proper temperature ,maintenance fixing unit at time of inspection
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Nonfood-contact equipment in poor repair. Exposed blades of fan guards in walk in cooler.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Under steam hold in cook line
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in chest freezer. Sausage
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups in 50°f
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Cooked Lasagna in 55°f over 6 hours.see stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in cook line ham,cheese ,pepperoni ,cooked spinach,cut tomatoes,sausage all items in 57°f ,voluntary discarded Tuna sandwiches in 50°f
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Lasagna in 55°f ,individual butter cups in 50°f,tuna sandwiches in 50°f
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In dry storage area in 6 doors reach in cooler TRAULSEN potatoes in thank you/villa begs
- Basic - Soiled reach-in cooler gaskets.TRAULSEN 6 doors in dry storage area
- Basic - Stored food not covered in chest freezer. In prep area in 3 doors freezer pizza not covered
- Basic - Well water testing report/documentation is not available upon request. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Found at100 ppm in sanitizer buckets **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Real individual butter cups left at room teamprature,voluntary discarded **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee in kitchen **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. Assistant manager touching ready to eat pizza in 3 doors freezer in prep area. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. No hot water in hand wash sinks at time of inspection. **Corrected On-Site**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In front counter by cook line **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In both hand wash sinks ,in front cook line and in prep area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked sausage and cooked bacon at 70? in 6 doors reach in cooler ,manager moved items to reach in freezer and uncovered them to speed cooling process to 41? or below ,still in time frame **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. next to walk in cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed leaking pipe at plumbing fixture. under 3 compartment sink .
- Critical - Observed unlabeled spray bottle. blue and orange cleaaners
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
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