- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 63°. In top of saut make table on right hand side. Other items had correct temperatures.
- High Priority - Raw animal food stored over ready-to-eat food. Dozen raw shell eggs in reach-in cooler above cooked pasta. Moved. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On diffuser plate. Cleaned. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Around nozzles. Cleaned. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Disposed. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes. Fixed. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Replaced **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 75° scampi butter. Discussed time as a public health control.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw clams and mussels behind fully cooked chicken wings. Rearranged. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above cheese. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Salami container at pizza table.
- Basic - Label residue on clean dishes. Above dish washing area.
- Basic - Working containers of food removed from original container not identified by common name. Flour and semolina. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked peppers 44°. Cooked onion 44°. Squash 43°. Cheese 44° Tempeh 49°. In pizza tables. Corrective action iced down. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 119°, 120°. Marinara 119°. Reheated.
- High Priority - Toxic substance/chemical stored by or with single-service items. At bar above wrapped utensils. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46, wings 46. Oath products iced down
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hummus **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/16/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Backflow prevention device mising at hose bibb. Mop sink. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On shelf in bar area.
- Critical - No handwashing sign provided at a handsink used by food employees. Rear prep area and bar area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf in bar area.
- Critical - Observed buildup of slime on soda dispensing holster.
- Critical - Observed cloth used as a food-contact surface. Herbs in reach in cooler by pizza oven.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Above dish wash area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Improper date mark for shredded cheese labeled 5\17 in walk in cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Hanging on triple sink.
- Critical - Working containers of food removed from original container not identified by common name. Bottles containing oil and wine in kitchen area. Repeat Violation.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dish wash machine water dispensing ports clogged with lemon seeds Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting carrots for garnish. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees put on gl0ves without washing hands.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Liquid eggs and large portions of deli meat.
- Critical - Observed soil buildup inside ice bin.
- Critical - Working containers of food removed from original container not identified by common name. flour and meal Corrected On Site.
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3/1/2012 | Complaint Full | Administrative complaint recommended |
- 09-04-1: OBSERVED BARE HAND CONTACT OF READY-TO-EAT FOOD BY EMPLOYEES AND ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE IN EFFECT.
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3/1/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat sauce placed in walkin cooler at 10:00pm (11/27/11), temperature taken at 11:20 am(11/28/11)was 55 degrees f, temperature at 11:50am 50 degrees f Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread and basil Repeat Violation. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzle holder.
- Critical - Observed employee improperly washing hands. Less than 20 seconds. ( about 11 seconds)
- Critical - Observed food being cooled by nonapproved method. Meat sauce was placed into the walkin cooler in a large plastice container with the lid on tightly. Temperature taken after 12 hours was 55 degrees f. Owner discarded meat sauce. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Mold-like buildup. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/28/2011 | Routine - Food | Administrative complaint recommended |
- Critical - No original 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. Original Certificate Required
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees not washing when changing gloves or when leaving the kitchen and going into the walkin cooler and returning to the cookline and preparing ready-to-eat food. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wait staff Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour and meal
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soil buildup inside ice bin. mold-like buildup
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. garlic butter dated 9-4. Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil 62 on counter Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. cookline reachin Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. for chlorine Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. splitter at mop sink
- Critical. No handwashing sign provided at a handsink used by food employees. rear
- Critical. Food Service Manager not certified after 30 days of employment. shana
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9/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 60-90
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. for chlorine
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometers in holding units. cookline reachins
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. pizza peels in poor repair
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
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10/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. bean salad dated 10-17, communited meat sauce dated 10-20.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad, chicken, roast beef
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad 48, lasagne 50, roast beef 50, lamb 50, chicken 50 all in bottom of cookline reachin. discarded
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bottom section of cookline reachin
- Critical. No conspicuously located thermometers in holding units. cookline reachins
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. pizza peels in poor repair
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed nonfood-grade containers used for food storage.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on cloth
- Critical. Handwash sink not accessible for employee use at all times. garbage can in fRont of it Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Missing drain plug at dumpster.
- Observed open dumpster lid. Corrected On Site.
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10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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