- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons / forks at the wait area not inverted **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. In some of the stalls
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket was 400+ppm. Corrected to 200ppm **Corrected On-Site**
- 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. Chlorine tested at 0ppm . Do not use the dish machine until it is fully repaired and sanitizing. Utilize the three compartment sink.
- 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. Employee using bare hand on the fully cooked pizza without an alternative operating procedure in place. **Corrected On-Site**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Observed carpet on the Expo line observed condiments And to-go items ( sugar packs, coffee, Tabasco , mustard bottles) Spoke to Manager concerning issue.
- Basic - Cutting board has cut marks and is no longer cleanable. Observed several located on cooks line
- Basic - Employee with no hair restraint while engaging in food preparation. Spoke to Ext Chef working in kitchen not wearing no Hair restraint. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife stored pastry area
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishmachine area **Repeat Violation**
- Basic - Pizza pans/screens not cleaned at least every four hours. Observed crust from the pizza on screens
- High Priority - Live, small flying insects in food preparation area. Throughout serves area, near ice machine in kitchen Manager current pest control invoice from 7/17
- High Priority - Raw animal food stored over ready-to-eat food. Observed gallons of milk stored shelve above cartons Of shell eggs, inside walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Sliding doors ice machine has build up
- 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. Liquid whole eggs located in walk in cooler, gallons of Milk also Parmesan cheese. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked plastic pan stacked on shelve in back prep Area. Chef discarded immediately **Corrected On-Site**
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Located on front line stored in pan ,spoke to Chef concerning the issue. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Observed employee eating bagel while working in prep Kitchen. **Warning**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee working with long ponytail while preparing grilled vegetables. **Warning**
- Basic - Food stored on floor. Bag in the box stored behind the bar area **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing directly above fryers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Located in server area **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishmachine area **Warning**
- Basic - Silverware/utensils dried with a towel/cloth. Observed employee on expo line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt and pepper located on the front line **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Sliced turkey 44° stored inside walk in cooler Per Chef preparing sandwich early. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed cold smoke salmon stored in walk in cooler No proof provided, Chef notify company at time of inspection. **Warning**
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5/19/2014 | Routine - Food | Warning Issued |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in the dessert area
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Hamburger and chicken stored on same shelve, chef COS **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server station **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed in new server station per manager will be adding hot water booster.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked plastic lids stored on front line
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Purse at the Waite area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 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. Tested at Oppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimps 50? at the cookline. prepped at 11am. Iced. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. WD 40 at the rear ware washing area.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Corrected On Site.
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9/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, all 3 reach in coolers had ambient temperatures of 46f, by cooksline .
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, lemons were stored under hand sanitizer dispenser. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, men bathroom . Corrected On Site.
- Observed clean equipment stored on floor, coolers lids. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, dump sink by servers station . Corrected On Site.
- Critical - Observed interior of microwave soiled, by cooksline and back kitchen .
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggplants were 44f, 46f inside reach in coolers by cooksline . Repeat Violation.
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9/14/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara sauce 45 degrees F inside walk in cooler recommend Chef to use ice sticks longer. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Chef notify dishmachine company. Recommend use three compartment sink for wash ,rinse , sanitize
- Observed equipment in poor repair. Door hinges broken on reach in cooler on top panel, Check warmer used for lasagna.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing watches while cooking pasta. Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice. servers area Repeat Violation. Corrected On Site.
- Critical - Observed interior of microwave soiled. Food splashed on top and side panel
- Critical - Observed live flies in kitchen. Servers area and dishmachine room has current pest control company.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork sausage 58 degrees F, red skin pototoes 55 degrees Repeat Violation. This violation must be corrected by : 5/14/2012.
- Observed utensils stored in crevices between equipment. Knife stored in between prep table and cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). This violation must be corrected by : 5/14/2012.
- Critical - Working containers of food removed from original container not identified by common name. bottles oils stored on main service line Corrected On Site. Repeat Violation.
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5/11/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Recommend refrigeration company to be notify, Chef fax a copy to our office.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two glasses on the prep counter. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Observed vitamins located on expo line. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Observed main service line
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches and bracelet observed employee wearing while preparing salads
- Critical - Observed improper vertical separation of raw animal foods stored inside walk in cooler. chicken and veal stored in cooler on same shelve.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese 53 degrees F, sausage pieces 52 degrees F Products removed immediately. All products placed on ice bath.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. red skin pototoes 50 degrees F stored on top panel cooler, Per Chef has air conditioner vents directly above cooler ,recommend Chef to relocated into freezer to rapidly cool. Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. tomatoes stored with salads located inside walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. bottles stored on main line olive oil, vodaka.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed pans stacked wet on storage shelve.
- Critical - No conspicuously located thermometer in holding unit. Observed saute area
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Lights in expo line
- Critical - Observed buildup of slime on soda dispensing nozzles. Observed body of soda machine servers area
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Observed bar area
- Observed employee with no hair restraint. Observed Chef working in food prep area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing food on the main line.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese 47 degrees F, red skin pototoes 45 degrees F,recommend smaller amount in pans to maintan temperatures.
- Observed single-service articles stored without protection from contamination. Pans on the storage shelve
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Observed back prep line
- Critical - Working containers of food removed from original container not identified by common name. bottles of oil stored inside cooler on main line.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Observed oil in cooks line Repeat Violation. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Observed tomatoes stored above mozz cheese. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Observed employee eating behind the bar area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Main service line, throughout kitchen Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed using chlorine strips sanitizer quat amm.
- Wet wiping cloth not stored in sanitizing solution between uses. Back prep line
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. Observed liquid spillage underneath storage racks.
- Critical. Hand wash sink lacking proper hand drying provisions. Observed behind bar
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.Oil in cooks' line and flour in kitchen..
- Critical. Working containers of food removed from original container not identified by common name.Flour in kitchen .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta in walk in cooler
- Critical. Observed unwashed lettuce stored over cooked chicken. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Chocolate on storage shelf. Corrected On Site.
- Critical. Observed raw shell eggs stored over pasteurized eggs in walk in cooler.
- 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.Flour in kitchen.
- Observed cutting board grooved/pitted and no longer cleanable throughout the establishment Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Clean utensils not stored inverted manner.Spoons,forks at salad station. Repeat Violation.
- Observed single-service articles stored without protection from contamination.Coffee filters in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions.Dishwashing area. Corrected On Site.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- 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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5/21/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Oi,wine in bottles.
- Critical. Working containers of food removed from original container not identified by common name.Flour,sugar in kitchen.
- Critical. Vegetables not washed prior to preparation.Cucumbers in kitchen.
- 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.Sugar and semolina in kitchen.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks' line.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda gun dispensing nozzles.Bar area.
- Clean utensils not stored inverted or in a protected manner.Spoons,forks at salad station.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- No copy of latest inspection report.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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