- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. ... Cook Line South End - 4 Door "Traulsen" not holding foods at 41 or below ... Cook Line North End - Cold Table/Undercounter Unit not holding foods at 41 or below. Impacted coolers emptied of foods.
- Basic - Inside/outside of dumpster not clean.
- Basic - Missing drain plug at dumpster. **Repeat Violation**
- Basic - Standing water in mop sink. Drain plugged solid with dirt/soil.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Manual WAREWASHING taking place with no sanitizer step. Pots pans utensils being washed, rinsed and stored wet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (CookLine SouthEnd Traulsen) veal cutlets 58 chicken breasts 56 whole snappers 56 cheeses 58 REACH.IN.COOLER... (Cook Line South End) cheeses 58 sun dried tomatoes 60 cooked pastas 58 Impacted reach.in.coolers empty of foods.
- High Priority - Vacuum breaker missing at hose bibb. ... At rear exterior mop sink.
- Intermediate - Cutting board(s) stained/soiled.
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2/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Appliances, equipment, shelving and especially horizontal surfaces throughout kitchen.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and behind and beneath, shelving, tables. equipment. ...
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. ... Multiple pairs of employee shoes/sandals atop food on shelves in dry storage
- Basic - Equipment in poor repair. ... Cook Line South End - 4 Door "Traulsen" not holding foods at 41° or below ... Cook Line North End - Cold Table/Undercounter Unit not holding foods at 41° or below.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered. ... Dry food bin of sugar open and items fallen into sugar from above Stop Sale Issued. Container of corn starch/arrowroot opened. Stop Sale Issued.
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Inside/outside of dumpster not clean.
- Basic - Missing drain plug at dumpster. **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Standing water in mop sink. Drain plugged solid with dirt/soil.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. ... Multiple staff arriving through rear door and going directly to work without handwashing.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishmachine operator.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Manual WAREWASHING taking place with no sanitizer step. Pots pans utensils being washed, rinsed and stored wet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (CookLine SouthEnd Traulsen) veal cutlets 58° chicken breasts 56° whole snappers 56° cheeses 58° REACH.IN.COOLER... (Cook Line South End) cheeses 58° sun dried tomatoes 60° cooked pastas 58°
- 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. ... In cook line 4 Door Traulsen Cooler veal cutlets 58° chicken breasts 56° whole snappers 56° cheeses 58° In cook line South End Cold Table cheeses 58° sun dried tomatoes 60° cooked pastas 58°
- High Priority - Vacuum breaker missing at hose bibb. ... At rear exterior mop sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Front kitchen ... Rear kitchen ... Dishmachine Area ... Pizza Make up area
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2/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. ... Bowl of large Hobart mixer stored next to exterior mop sink.. Cook states bowl is "only raised in exterior mop sink, then soaked in three compartment sink, then washed, rinsed and sanitized in three compartment sink". (???).
- Basic - Cloth used as a food-contact surface. ... Cloths used atop fresh vegetable garnishes in WALK.IN.COOLER.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. ... Red sauces, peeled onions.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... In Pizza Prep Area Cold Tables/Undercounter Cooler **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. In WALK.IN.COOLER, raw chicken directly above uncovered red sauce. In WALK.IN.COOLER, raw shell eggs directly above peeled onions and cheeses.
- High Priority - Vacuum breaker missing at hose bibb. ... Rear exterior mop sink.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. ... Table top Hobart mixer.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. ...
- Intermediate - Cold holding equipment incapable of 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. Undercounter refrigeration in pizza prep area. **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In WALK.IN.FREEZER, multiple portioned items including: brown sauces for Marsala, pastas, meatballs
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is not printed on menu. When printed it is required to be preceded by a symbol of the operators choosing. That same symbol must then precede each applicable menu item ... ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WALK.IN.COOLER, pastas, sauces, cheeses. **Repeat Violation**
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8/30/2013 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the ice machine.
- 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 handling bread.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pasta in the cook's line Bain Marie cooler.
- 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. Tomato sauce
- 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. Pasta
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cold holding equipment incapable of 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. Cook's line Bain Marie cooler.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne, broccoli, mushrooms, ect.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Spray bottle containing toxic substance not labeled. Inside unused oven. **Corrected On-Site**
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza prep reachin cooler , do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. The door handles of the 2 door bainmarie cooler in the pizza area has a soil build-up.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice. Kitchen
- Critical - Observed interior of microwave soiled. Cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the pizza prep reachin cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts in the walkin cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw seafood in a reachin cooler on the cooks line . Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne, meatballs, meatsauce in the walkin freezer.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizzaa by the slice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces and consumme in the walkin cooler.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4 door reachin cooler on the cook's line ,Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza prep cooler, Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly .
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top part of fliptop reachin cooler on the cook's line . Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on walkin freezer floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board by the coffee maker in the kitchen .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cup in blue cheese crumbles.
- Critical - Observed interior of microwave soiled. Cook's line .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fliptop reachin cooler on the cook's line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Foods in the 4 door reachin cooler on the cook's line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza prep cooler foods
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw seafood in a reachin cooler on the cook's line.
- Critical - Observed unlabeled spray bottle on a cart by the stairs in the kitchen.
- Critical - Observed unlabeled spray bottle under the pizza display
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza
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5/22/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked foods in the walkin freezer.
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts and cheese in the walkin cooler . no datemarking used.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne, soups, sauces, pastas in the walkin cooler , no datemarking used. Sauces, lasagne, cooked eggplant found not date marked on 1/3/12.
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Bainmarie cooler in pizza prep.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over stuffed pasta and raw shell eggs over vegetables in the walkin cooler.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Bainmarie cooler on the cooks line .
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Women employees bathroom .
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. Women Employees bathroom
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1/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women employees bathroom .
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Bainmarie cooler on the cooks line . DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS REPAIRED AND OPERATING PROPERLY.
- Critical - Covered waste receptacle not provided in women's bathroom. Women Employees bathroom
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- Critical - No conspicuously located thermometer in holding unit. Bainmarie cooler in pizza prep.
- Critical - No conspicuously located thermometer in holding unit. bainmarie cooler on the cooks line
- 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. This violation must be corrected by : 12/23/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. Bainmarie cooler on the cooks line .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in sugar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, lasagne, cooked eggplant in the bainmarie cooler on the cook's line .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts and cheese in the walkin cooler . no datemarking used.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over stuffed pasta and raw shell eggs over vegetables in the walkin cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked foods in the walkin freezer.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne, soups, sauces, pastas in the walkin cooler , no datemarking used.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/21/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with self-closing doors. bathrooms by take-out station.
- Critical - Bathroom not enclosed with self-closing doors. employee bathroom.
- Carbon dioxide/helium tanks not adequately secured. kitchen. Repeat Violation. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar.
- Lights missing the proper shield, sleeve coatings or covers. above prep table in back prep area of kitchen.
- Lights missing the proper shield, sleeve coatings or covers. hood.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- 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.
- Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. fan guard of walk-in cooler. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs. Repeat Violation.
- Critical - Observed buildup of slime/black debris on soda dispensing nozzles.
- Observed clean utensils/equipment stored in dirty drawers/containers. several.
- Critical - Observed dented cans. several tomato cans.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed grease/debris accumulated under cooking equipment, coolers, prep tables.
- Observed ice scoop with handle in contact with ice. soda station. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza station. Repeat Violation.
- Observed soiled reach-in cooler gaskets. several. Repeat Violation.
- Critical - Observed unlabeled spray bottle. clear and blue liquids.
- Observed wall soiled with accumulated food debris. throughout.
- Critical - Ready-to-eat, potentially hazardous food prepared on site/processed foods and held more than 24 hours with not properly date marked. chicken, rice, pasta, sausages, sauces, soups, lunchmeats, cheeses, etc in walk-in cooler.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. rusted shelfs in walk-in cooler
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. freezer chest lid broken in storage room by pizza station
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps
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9/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sausages at 52 degrees , beef at 50 degrees in ric by pizza station and chicken at degrees, sausages at degrees, seafoods at 47 degrees in traulsen ric on cookline. Note: All listed foods have been transferred into working unit maintaining 41 degrees or below and have to be discarded within 4 hours. at 5pm.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true reach-in cooler at pizza reach-in cooler at 50-52 degrees. beef and sausage meats have been moved into working cooling unit and have to be discarded within 4 hours This violation must be corrected by : 09/21/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen reach-in cooler on cookline. Seafoods, chicken, sausages and plantfoods at 47-49 degrees. This violation must be corrected by : 09/21/2010.
- Critical. Observed improper horizontal separation of raw animal foods. raw chicken over seafoods in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cooked shrimp in reach-in cooler by cookline
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over sauce in reach-in cooler by cookline
- Critical. Observed raw animal food stored over ready-to-eat food. seafood over cheese in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over carrots in walk-in cooler
- Critical. Observed food stored on floor. bread, beef in walk-in freezer
- Critical. Observed food stored on floor. onions in walk-in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in salt container
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler at pizza station by register
- Observed nonfood-contact equipment in poor repair. freezer chest lid broken in storage room by pizza station
- Observed nonfood-contact equipment in poor repair. rusted shelfs in walk-in cooler
- Observed nonfood-contact equipment in poor repair.several rusted shelfs in kitchen. prep table shelfs
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Note: Do not use dishwash machine until repaired. use 3 compartment sink to sanitize.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. both reach-in coolers at pizza station
- Critical. Observed soiled reach-in cooler gaskets. throughout kitchen
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. pizza station
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on fan guard in walk-in cooler
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on food storage/cheese containers in walk-in cooler
- Observed build-up of mold-like substance and debris on surface of nonfood-contact surface. on wall and ceiling in walk-in cooler
- Observed build-up of food debris, dirt and black mold-like substance on nonfood-contact surface. on all shelfs in walk-in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. several shelfs throughout kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. at bar
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps
- Observed grease accumulated under cooking equipment. throughout kitchen, pizza station, dishwash area and storage room
- Observed food debris accumulated on kitchen floor. in walk-in freezer
- Observed wall in disrepair. wall tiles missing in pizza station and main kitchen
- Observed wall soiled with accumulated debris in dishwashing area.
- Observed wall soiled with accumulated grease and food debris. throughout kitchens
- Carbon dioxide/helium tanks not adequately secured.
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7/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Kitchen
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
- Critical. Observed soil buildup inside ice bin."BLACK MOLDLIKE RESIDUE"
- Critical. Handwash sink not accessible for employee use at all times. Kitchen
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Baggies in freezer
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Lunchmeats
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Steaks served.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline make up tables.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline make up table.
- Critical. No conspicuously located thermometer in holding unit. Cookline make up tables.
- Critical. Observed uncovered food in holding unit/dry storage area. Several uncovered items
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cookline make up tables.
- Observed gaskets with mold-like build-up. Cookline make up tables.
- Critical. Vacuum breaker mising at hose bibb. Outside backdoor
- Observed food debris accumulated on kitchen floor.
- Critical. Observed unlabeled spray bottle. Sanitizer
- Wet mop not hung to dry.
- Critical. License expired within 30 days after expiration date.
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12/8/2009 | Routine - Food | Warning Issued |
| No report available. | 1/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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