- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom.
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza station.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza station. Upper half temperature above 41°F. Sauce 48°F. Cheese 48°F. Cut onions 48°F. All PH/TCS foods in upper half of RIC moved to another cooler. Lower half temperatures at or below 41°F. Pasta 40°F. Cheese 41°F. Repair man called and started repair work during inspection.
- High Priority - Raw animal food stored over ready-to-eat food. Backroom RIC. Raw eggs stored over desserts and cheese. **Corrected On-Site**
- 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. Food moved and repair man called.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - Slicer blade guard soiled with old food debris.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Pizza station
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza station.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over desserts. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station. **Corrected On-Site**
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza by the slice. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken in prep area cooler.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets.
- Intermediate - No probe thermometer provided to measure temperature of food products. Need 0-220°F.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle stored in ready to eat food. Portion cups stored in sugar and salt in prep area.
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Blender base soiled with old food debris.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Cookline. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.observed pasta spagetti not date marked. upon callback not complied spagetti not date markedupon call back not complied
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10/11/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/11/2012 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/11/2012 | Routine - Food | Call Back - Complied |
- 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.observed pasta spagetti not date marked. upon callback not complied spagetti not date marked
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed cooler raw chicken @ 48f in pizza make table. upon callback ricota cheese @47f in pizza make table
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed riccotta cheese @ 48f in pizza make table This violation must be corrected by : 7.26.2012..upon callback complied ricotta cheese 47f and mozzerralla cheese 45f in pizza make table
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed chicken @ 48f in pizza make table upon callback chicken 47f in pizza make table
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed pizza make table holding chicken 52f, riccotta cheese 48f upon callback riccota cheese 47f and cheese 45f in pizza make table
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.observed thermometer not conspicuous and reading temperature at 82f instead of 52f. upon callback not complied
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.. upon callback not complied
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. upon callback not complied
- Violation: 37-01-1 Ceiling tile missing.observed 2 tiles missinf in center of prep area of kitche . upon callback not complied
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. upon callback not complied
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7/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Ceiling tile missing.observed 2 tiles missinf in center of prep area of kitchen
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed chicken @ 48f in pizza make table
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed freezer full of defrosted food in white electrolux unit
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed pizza make table holding chicken 52f, riccotta cheese 48f
- Critical - No conspicuously located thermometer in holding unit.observed thermometer not conspicuous and reading temperature at 82f instead of 52f
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed bare hand contact with rte food
- Observed build-up of grease on nonfood-contact surface.observed hood system last cleaned on 10.2010
- Critical - Observed buildup of soiled material on mixer head.
- Observed employee with no hair restraint.observed owner cooking with no hair retraint
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.observed dough racks with black moldlike substance on them as well as grease and food
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed cooler raw chicken @ 48f in pizza make table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed riccotta cheese @ 48f in pizza make table This violation must be corrected by : 7.26.2012.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.observed pasta spagetti not date marked
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7/25/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.observed 3 compartment sink 0 ppm Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical - Establishment operating without a current Hotel and Restaurant license.observed operating without a current license license expired on 12.01.20121
- Critical - Manager lacking proof of Food Manager Certification. upon inspection no certified food manager employed
- Critical - No Certified Food Manager for establishment.upon inspection owner salvatore migliome not certified owner since june 2011
- 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 none employee not atrained
- Critical - Observed buildup of slime on soda dispensing nozzles.
- 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.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. observed vents unclean
- Observed residue build-up on nonfood-contact surface.observed on hood system
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/9/2012 | Complaint Full | Administrative complaint recommended |
- Violation: 13-03-1 Observed employee with no hair restraint.observed 2 employees without hair restraints.upon callback owner not wearing hat
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.observed metal banded paint brush in use. upon callback paint brush still in use
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine..upon callback owner has no test kit
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. upon callback complied
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. upon callback manager owner not certified at time of inspection
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.observed 3 employees engaged in food prep upon callback no certified food manager employed by establishment
- Critical - Violation: 53B-08-1 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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9/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.observed 3 employees engaged in food prep
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food.observed metal banded paint brush in use
- Observed employee with no hair restraint.observed 2 employees without hair restraints
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/21/2011 | Routine - Food | Warning Issued |
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