- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bowl or other container with no handle used to dispense food.small plastic in sugar container
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator/freezer.
- Basic - Shelf under preparation table soiled with food debris. Shelf under microwave
- High Priority - Raw animal food stored over canned/bottled drinks. Raw eggs **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer on food shelf **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pizza boxes
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sinks
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08/13/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bulk salt and flour containers
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Single-service articles not stored inverted or protected from contamination. Square aluminum pans, storage area.
- Basic - Soiled reach-in freezer gaskets.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Seasoned flour.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Handwash sinks. **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. Lasagna was date marked 3/18/14 and was removed from freezer on 3/27/14 according to operator.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives in pan under grill
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 47orrective action taken; moved diced tomatoes to another Reach in cooler
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 48
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Handwash sinks
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour bin.
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. Drink fountain.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in freezer gaskets.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to pizza oven.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to dish machine.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Above fryer.
- Basic - Gaskets with slimy/mold-like build-up. Double door reach in freezer.
- Basic - Standing water in floor drain/floor drain draining very slowly. At HWS,next to dish machine.
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sink across from the pizza make table, front corner.
- 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. Chicken, chicken wings in chest freezer.
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. next to oven
- Critical - No cleaning agent provided in dish machine.
- Critical - Observed raw animal food stored over ready-to-eat food. ground beef/ make table.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed utensils stored in crevices between equipment. small knife/cook's line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in cooler.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. final rinse gauge reached 190 f.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves dry storage.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside hoods.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed toxic item stored by utensils. coffe cups.
- Critical - Observed uncovered food in holding unit/dry storage area. pizza sauce/bottom reach in.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna,
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Men's restroom.
- Critical - Observed cloth used as a food-contact surface. under pizza tablle cuttingboard.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over cake. Corrected On Site.
- Observed single-service articles improperly stored. paperplates. Corrected On Site.
- Observed unnecessary items on the premise. pet fish in kitchen.
- Plumbing system in disrepair. toilet in men's restroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna portions.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. dry storeroom shelves.
- Critical - Observed cloth used as a food-contact surface.under cutting board/pizza tablle.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. lasagna
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers, gauges, test kits provided
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Exiting system - adequate, good repair
- Other conditions sanitary and safe operation
- Critical. Employee training validation
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1/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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