- No Violations Were Observed
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07/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Dumpster overflowing garbage. **Warning**
- 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. Observed pizza and salad RIC located near bread over and stove unable to maintain proper cooling temperature. RIC near bread oven 51° F, RIC near stove 48° F **Warning**
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07/24/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed C02 tank being used as a door stopper for back exit door. And unsecured C02 tank by soda dispenser **Warning**
- Basic - Dumpster overflowing garbage. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathrooms **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed pizza and salad RIC located near bread over and stove unable to maintain proper cooling temperature. Tomatoes 48° F cheese 49° F, sausage 49° F, onions 49° F Corrective measures taken: Foods we replace in ice and WIC **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site** **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At sink near 3 comp sink **Warning**
- 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. Observed pizza and salad RIC located near bread over and stove unable to maintain proper cooling temperature. RIC near bread oven 51° F, RIC near stove 48° F **Warning**
- Intermediate - Soda gun dispenser soiled. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles in bar area, near dish washer, and on cook line **Warning**
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter flour mix and garlic and oil at 70°F on prep table, items moved into reachin cooler, corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp and raw eggs over fish in reachin cooler across from cookline. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Equipment in poor repair. 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. Observed reach in cooler across from stove with ambient temperature of 63°F.
- 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. Lemons for drink garnish.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *cheese 62°F. *Sauce 62°F. *Chicken 60°F. In reach in cooler across from stove. Items moved to working cooler or iced down to 41°F. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Next to stove in back kitchen. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar.
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8/14/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Primed. Now 50ppm.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine and quat test strips.
- 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. FAX COMPLETED CERTIFICATES TO INSPECTOR. This violation must be corrected by : 11/16/12.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza. Corrected On Site.
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9/17/2012 | Routine - Food | Warning Issued |
- Critical - Cooler across from cookline unable to maintain product temperature. Found empty today. ambient temp still 50 Degrees F. Invoice available from today 9am, showing unit was cleaned and freon checked. Do not use unitl this unit is abe to maintain product temperature at 41 Degrees F or below. May need to adjust defrost timer to maintain prper temperature - Time expension, will return 4/10/2012
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4/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooler across from cookline unable to maintain product temperature. Found empty today. ambient temp still 50 Degrees F. Invoice available from today 9am, showing unit was cleaned and freon checked. Do not use unitl this unit is abe to maintain product temperature at 41 Degrees F or below. May need to adjust defrost timer to maintain proper temperature - Time expension, will return 4/10/2012
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4/3/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler across from stove at 58F ambient. Do not use to store PHFs until repaired. This violation must be corrected by : 4/3/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small True cooler near back door at 53F ambient. Corrected On Site. PHFs moved to working cooler. Do not used unless repaired.
- Critical - Handwash sink not accessible for employee use at all times. Colander stored in handwash sink near cookline.
- Critical - Observed food with mold-like growth. Moldy eggplant and zucchini in reachin. Voluntarily discarded. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Moved to hot water in steamwell.
- Observed nonfood-contact equipment in poor repair. Pizza oven area cooler inside of door missing panel, insulation exposed. Not easily cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, veal, shrimp in cooler across from stove.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream, butter at 53F in small True cooler near back door. Corrected On Site. Moved to working cooler.
- Critical - Observed potentially hazardous food thawed in standing water. Tube of ground beef. Corrected On Site.
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4/2/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Bar. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling cheese in main kitchen with bare hands. Corrected On Site. Gloves in use.
- Critical - Observed raw animal food stored over cooked food. Raw whole clams stored on top shelf above cooked eggplant and vegetables in tall reach in cooler on cookline. Corrected On Site. Food was rearranged.
- Critical - Observed toxic item stored by utensils. Cleaners and hand soap stored with clean plates on rack by dishmachine. Corrected On Site. Rack was rearranged.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed leaking pipe at plumbing fixture. Bar handwashing sink.
- Critical - Observed live flies in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Shredded cheese, soup, and sauce, in walk in cooler.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected. Corrected On Site. Sanitizer was primed and now at 50 ppm.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Hand sink countertop in pizza station cracked and particle board exposed.
- Observed floor and wall junctures not coved. Missing behind pizza oven.
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3/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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