- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Ibuprofen and cough medicine above prep area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 49°f - 54°f , ricotta 66°f , lasagna 58°f . VOLUNTARILY DISCARDED.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- 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. Ambient air temp 50°f - reach in cooler at cook line .
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic and oil , chicken base **Repeat Violation**
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5/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen . **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Rear hand sink .
- Basic - Food stored in holding unit not covered. Sauce at hot holding unit . **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided. Sink provided in rear of kitchen used for food prep .
- Basic - Nonfood-grade bags used in direct contact with food. Used for storing cheese in walkin cooler .
- Basic - Single-service articles not stored inverted or protected from contamination.Take out trays.
- Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 66°f, creamer 62°f .
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear sink **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic and oil , chicken base **Repeat Violation**
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3/19/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair. Reach in cooler . Ambient air temp 57°f
- Basic - Food stored in holding unit not covered. Cut lemons above cook line.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lasagna 51°f, Taziki sauce 51°f, ham 50°f, pasta 56°f - reach in cooler at cook line.CORRECTIVE ACTION TAKEN . PRODUCTS MOVED TO ANOTHER UNIT.
- High Priority - First aid supplies improperly stored. Hydrogen peroxide above hand sink **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Temp 67°f
- 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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic and oil.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner **Corrected On-Site**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Touching olds on prep table **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee belongings stored with restaurant foods : lunch bag over restaurant foods **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Wait station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Container of medicine improperly stored. Antacids over prep tale **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoe/ pasta soups in walk in cooler at between 48-52?f ( overnight temperature )
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- 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. Numeous employee touching pastas, ham, cut tomatoes **Corrected On-Site**
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter packets at 80?f in kitchen
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soups at between 48-52?( overnight temperature ) walk in cooler : butters at 80?f in kitchen
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soups in large covered plastic containers 48-52-? f ( overnight temperature )
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed 1 live fly in kitchen area. COS
- Critical - Observed bulk salt container not labeled.
- Observed employee food stored next to customer's food in reach-in cooler. COS
- Critical - Observed employee put on gloves without washing hands first. COS
- Critical - Observed employee switch tasks without changing gloves.
- Observed employees without hair restraints. COS
- Critical - Observed handwash sink in waitress area used for other purposes than hand washing. COS
- Critical - Observed potentially hazardous foods not cooled from 135F to 41F within 6 hours. Soup at 44F. Operator chill sticked soup. temperature 34F. Corrective action
- Critical - Observed prepared potentially hazardous foods not dated. Lasagna in reach-in freezer. COS
- Observed raw beef stored over seafood, cheese cake and lasagna in reach-in freezer. Raw veal stored over ready to eat meatballs in walk-in cooler. COS
- Observed wet wiping cloths not returned to sanitizer bucket. COS
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-08-1 Plumbing system in poor repair at handsink near back door.
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6/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two large pans of Lasagna placed in walk-in cooler at 7:30 p.m. on 5/31/12. Temperature at 50-58 Degrees F. on 6/1/12 at 1:00 p.m.
- Critical - Handwashing cleanser lacking at handwashing sink near back door.
- Critical - Observed buildup of soiled material on mixer head.
- Observed dusty air conditioning vent cover over reach-in freezer.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop stored on top of dirty ice machine lid.
- Critical - Observed sliced vegetables stored in mop sink. Corrected On Site.
- Critical - Observed uncovered LEMONS in holding unit/dry storage area. Corrected On Site.
- Plumbing system in poor repair at handsink near back door.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 50 lbs. of Lasagna voluntarily destroyed by owner..
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bread Crumbs.
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6/1/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta inside reach in cooler overnight . Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer level at zero .
- Critical - Observed employee training is incomplete or some expired .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta inside reach in cooler holding at 53 F. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Salami , milk inside reach in cooler not date marked .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta in cooler not date marked .
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 7/19/11. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Kitchen area .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened jug of milk not date marked .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced ham inside the reach in not date marked .
- Critical - Observed soiled cheese container contacting ready-to-eat food/ shredded cheese . Corrected On Site.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Spoons and spatulas are stored uninverted .
- Clean , spoons not stored inverted or in a protected manner. Waiting station .
- Critical. Certified Food Manager unable to answer basic Food Code/foodbourne illness questions. Corrected On Site.
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Jalapino can is badly dented , may be returned for credit .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced ham / cheese inside the reach in not date marked .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna /pasta inside reach in not date marked .
- Critical. Observed uncovered food in holding unit/dry storage area. Meatballs & sausage on warmers not covered . Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces / cutting board encrusted with old food residue . Corrected On Site.
- Critical. Observed old food residue on food processor on the shelf .
- Observed old brown like substance on the can opener brace .
- Observed build-up of food debris, dust or dirt on outside of the mixer head .
- Observed food debris accumulated on kitchen floor. In hard to reach corners .
- 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. K- class Extinguisher by the back door not mounted , sitting by the prep table .
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half/half on prep table @ room temperature . Discarded .
- Critical. Observed potentially hazardous food thawed in standing water. Shrimps in sink . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Meatballs / sausage on warmers not covered .
- Equipment or utensils not designed or constructed in a durable manner. Sugar cover broken and in poor repair .
- Wash solution not clean. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on can opener brace .
- Observed build-up of debris, behind the Cold tech cooler .
- Observed utensils stored in crevices between equipment. Knife stored in crevice by the back hand sink .
- Observed single-service items stored on floor. Pizza boxes on the floor by the register .
- Observed reuse of single-service articles. Bottle with hollow handle reused .
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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