- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers ladling soups wearing bracelets, rings, **Corrected On-Site**
- Basic - Food stored on floor. Water softener salt on floor **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Line sanitizer on floor **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sauce squirts not labeled
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted garlic in oil 56F on prep counter. Middle drawer to far left chicken 51 F sausage 50 F . Top drawer and bottom drawer products 42F, 43F. Product rechilled **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Server , line , prep, dish sinks water at ambient temperature 76F **Repeat Violation**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sugar container in dry storage area was soiled. **Corrected On-Site**
- Basic - Equipment in poor repair.pizza prep cooler Far right side pizza prep cooler (main) fully cooked onions 51°f, cooked spinach 47°f, shredded cheese 49°f, cooked suasage 51°f. Operator stated products had been held in that cooler overnight.
- Basic - Food stored on floor. Boxes of food in walk in freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut cilantro and other leafy greens 50°f. Across from pizza oven. Products were not in the process of preparation or cooling. Operator placed products into refrigerator holding 41°f.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Far right side pizza prep cooler (main) fully cooked onions 51°f, cooked spinach 47°f, shredded cheese 49°f, cooked suasage 51°f. Products were not in the process of preparation or cooling. Operator stated that products were held in same cooler since last night. Operator was asked to discard of product due to temperature abuse.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - hot water not provided/shut off at employee handwash sink. Handsink near dishmachine.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Large salad make table cooler and large pizza prep cooler both had multiple products that temped greater than 43°f. In large salad prep cooler operator stated that ice build up was causing temperature problem. Operator stated that establishment called someone to come fix them. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad Prep Cooler: Cut lettuce in drawer 45°f. Cut tomatoes in top make table 49°f. In house made buttermilk ranch dressing(made with dairy) 48°f, make table. Cooked chicken 53°f. Feta cheese in make table 49°f. Blue cheese in make table 49°f. Vanilla bean cream 45°f., underneath make table. Cooked corn and avocado cup underneath 50°f. Shredded cheese in make table far right side 49°f. cooked chopped eggs 48°f far right side make table.Large pizza prep cooler: in drawer far left side ham 49°f, sausage 50°f, far right side drawer suasage 48°f. Products were not in the process of preparation, cooking or cooling. Corrective Action: operator discarded of products that required stop sale. Other effective products were placed in a cooler maintaining 41°f or lower. Operator stated that products had been in the cooler over night. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Salad Prep Cooler: Cut lettuce in drawer 45°f. Cut tomatoes in top make table 49°f. In house made buttermilk ranch dressing(made with dairy) 48°f, make table. Cooked chicken 53°f. Feta cheese in make table 49°f. Blue cheese in make table 49°f. Vanilla bean cream 45°f., underneath make table. Cooked corn and avocado cup underneath 50°f. Shredded cheese in make table far right side 49°f. cooked chopped eggs 48°f far right side make table. Large pizza prep cooler: in drawer far left side ham 49°f, sausage 50°f, far right side drawer suasage 48°f. Products were not in the process of preparation, cooking or cooling. Corrective Action: operator discarded of products that required stop sale. Other effective products were placed in a cooler maintaining 41°f or lower. Operator stated that products had been in the cooler over night. **Warning**
- Intermediate - Interior of ice machine was heavily soiled, especially inside the back of the unit. **Warning**
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1/14/2014 | Routine - Food | Warning Issued |
- Basic - Pizza prep reach in cooler was maintaining an ambient air temperature of 44°f on the far right side.
- Intermediate - Very back interior of ice machine was soiled.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Both reach in coolers near the pizza oven both had numerous products that temped over 50°f. Operator stated that cooler went down this morning and at he had already called a technician to fix the cooler.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container on frontline service area was not labeled. **Corrected On-Site**
- Fire alarm control panel (main) read trouble. For reporting purposes only.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza reach in cooler make table, main one and one closest to pizza oven feta cheese, mix vegetables, cooked mushrooms, pepperoni, shredded cheese, suasage, cut tomatoes all temped 55°f. Products. We're not in the process of preparation or cooling. Operator stated that the cooler went down this morning. Establishment was advised to store all tcs/phf in a an environment maintaining 41° or lower.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. In closest across from walk in cooler. **Corrected On-Site**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The far left side of the main pizza prep reach in cooler in front the pizza was not maintaining temperature of 41?f or lower. Cooked chicken, mushroom sauce, spinach dip, ricotta cheese, shredded cheese (see temperatures in this report) all temped 46?f. Operator was advised to remove all potentially hazardous products from the effected cooler and store them in an environment producing an ambient air temperature of at least 41?f or lower. Operator heeded to instruction. Products could not be stop sale due to the fact that inspector was unable to determine how long products had been out of temperature. None of the personnel could confirm the time.
- Observed lean utensils stored in a wet/soiled container near three compartment sink. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Buttermilk in walk in cooler, manager stated that product had been opened more than 24 hours ago. **Corrected On-Site**
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Observed vacuum breaker mising at hose bibb. Y-splitter of mopsink.
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7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed cloth used as a food-contact surface. Under cutting boards under salad prep line area. Corrected On Site.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler of drawers next to frontline/cookline grill had ambient air temperature of 52of. Products in the same cooler temped 51of. Operator was advised to move products to a colder environment.
- Observed equipment and utensils not properly air-dried. Clean utensils and containers above three compartment sink. Repeat Violation.
- Critical - Observed hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed latex paint thinner stored in same room as hot water heater. Corrected On Site.
- Critical - Observed no conspicuously located thermometer in holding unit. Milk reach in cooler next to coffee machine in service area. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. On clean dish rack in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in salad prep reach in cooler temped 45of. Others products in same cooler were at 42of or lower. Product was not in process of preparation. Operator was advised to move product to a colder environment. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in service area reach in cooler was not properly date labled operator stated that product could have been opened 2 days ago. Corrected On Site.
- Critical - Observed raw beef stored over ready-to-eat cooked asparagus in reach in cooler underneath cookline grill. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cheese in walk in cooler was not properly date labled operator stated that product was probably prepared on saturday. Corrected On Site.
- Observed soiled sanitizing solution used to store wet wiping cloths on cookline. Corrected On Site.
- Critical - Observed thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked red peppers, cooked mushrooms and cooked wontons in walk in cooler. Products were not cooling or in process of preparation. Repeat Violation.
- Critical - Observed vacuum breaker mising at hose bibb. Y-splitter of mopsink.
- Critical - Observed working containers of food removed from original container not identified by common name. Bread crumbs, flour containers in dry storage area. Corrected On Site.
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7/10/2012 | Routine - Food | Warning Issued |
- Critical - Fruits/vegetables not washed prior to preparation. Observed food handler cutting lettuce without washing food before preration.
- Light not functioning. In walk in freezer.
- Observed Equipment and utensils not properly air-dried. Pots pans and utensils throughout kitchen. Repeat Violation.
- Critical - Observed Vacuum breaker mising at hose bibb. At mopsink y-splitter.
- Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket strength on cookline tested 0ppm.
- Critical - Observed Working containers of food removed from original container not identified by common name. Flour on cookline under pizza station. Corrected On Site.
- Observed clean utensils/equipment stored in dirty shelf. Cutting boards underneath three compartment sink were stored on a soiled shelf.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting boards underneath three compartment sink shelf.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observe cook change gloves without washing hands first. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Utensils in cookline dipper well. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. On rack above three compartment sink. Repeat Violation.
- Observed scoops inside sugar, peanuts, wonton strips containers on cookline. Scoops were in contact with products.
- Observed single-service articles stored without protection from contamination. Coffee filters in bar area were not inverted or protected. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. Bar area.
- Critical - Observed toxic item stored in food preparation area. Container of "brewright" stored on counter next to coffee machine in bar area. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Observed sanitizer bucket stored on rack with flour and pizza dough on cookline. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Small bottle of hand sanitizer on top of ice machine in bar area. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Underneath dish washing machine.
- Critical - Observedmold like buildup of residue in the interior of ice machine. Ice machine in back of store.
- Critical - Raw fruits/vegetables not washed prior to preparation. Observed food handler cutting lettuce without washing it first.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 3-COMPARTMENT SINK WAS IMPROPERLY SET UP. IT WAS SET UP AS "RINSE, WASH, SANITIZE".
- COFFEE FILTER WAS LEFT UNPROTECTED ON TOP OF COFFEE MACHINE - COS.
- Critical - COOKED PORK AT 45F ON COOKLINE. MANAGER PLACED ICE BAGS ON TOP OF THEM - COS.
- Critical - DIRTY CRINKLED HAND TOWEL FOUND ON TOP OF LIDS IN DRY STORAGE ROOM. MANAGER DISPOSED OF HAND TOWEL AND LIDS - COS.
- EMPLOYEE PURSE STORED NEXT TO MICROWAVE AT PREP LINE - COS.
- Critical - FOOD IN SANITIZER AND RINSE WATER AT 3-COMPARTMENT SINK - COS.
- HANDLE OF SCOOP STORED INSIDE FLOUR CONTAINER IN DRY STORAGE - COS.
- Critical - HOT WATER DISHWASHING MACHINE GAUGE NOT FUNCTIONING PROPERLY.
- Critical - HOT WATER SHUT OFF AT HAND SINK ON THE MAKELINE.
- KNIFE STORED IN BLEACH WATER ON PREP LINE - COS.
- METAL CONTAINERS ACROSS HALLWAY FROM DISH WASHER NEEDED TO BE AIR DRIED. THEY WERE WET.
- PLASTIC FOOD CONTAINER ON DISH WASHER STORAGE HAD AN OLD DATE MARK STICKER ON IT - COS.
- PLASTIC UTENSILS HAD HANDLES FACING DOWN IN STORAGE CONTAINER NEAR ESPRESSO MACHINE.
- Critical - SANITIZER SOLUTION AT 0PPM - BUCKETS ON THE COOKLINE - COS.
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment. Manager on duty could not locate anyone's food manager certification
- Critical - No conspicuously located thermometer in holding unit. (pantry)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. A portion of the certifications provided were not original documents
- 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. Manager on duty could not locate proof of any training for the establishment
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Dish machine room hand sink
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Expo area hand sink Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. Rust on the outer portion of the water heaters (x2)
- Nonfood-contact equipment not designed and constructed in a durable manner. Splash guard missing at the hand sink in the bar area (right side)
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers scooping soups at the expo without gloves
- Critical - Observed buildup of residue on soda dispensing heads/body
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employe on the cook line chasnged gloves but failed to wash hands to break the contamination cycle
- Critical - Observed expired Food Manager Certification. two food manager certifications expired 8.17.10
- Critical - Observed food being cooled by nonapproved method. Chicken salad 47, covered double layer, while cooling
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing bands on wrist and they scoop soup in the expo area.
- Critical - Observed food stored in ice used for drinks. lemons and limes at the bar
- Critical - Observed handwash sink used for purposes other than handwashing. hand sink at the bar being used as storage
- Observed leaking pipe at plumbing fixture. Faucet at the bar hand sink is leaking
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 44 in the pizza expo reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 46 f degrees in the drawer of the prep reach in cooler (pantry)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 46 f degrees in the drawer of the reach in cooler (pasta)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter 54 f degrees, in metal pan at th expo area
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Large water treatment device in boiler room
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Poultry and cheese, discarded by piizza prep employee Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 47 in main cooking area open top reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 52 in drawer in pizza prep reach in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 60 in open top reach in cooler in the pizza prep area
- Critical. Observed uncovered food in holding unit/dry storage area. flour and pasta location dry storage
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in the bulk salt dispenser location dry storage
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Bar tender failed to wash hands after fixing uniform and before using the coffee machine.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Do not use dish machine for purpose of sanitizing. See comment section.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. green boards are soiled
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar hand sinnk
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Bar tender unfamiliar with hand washing requirements.
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY CUBED 44 F IN PIZZA PREP COOLER, RIGHT, MIDDLE DRAWER
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOKED ONIONS 50. BAGGED IN THE PIZZA PREP RIC. ITEMS OPEN AND SPREAD ON TRAY FOR QUICK COOLING Corrected On Site.
- Critical. Water pressure lacking at fixtures that require the use of water. WAIT STAFF HAND SINK
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. CHLORINE 200 PPM AT WAIT STAFF AREA Corrected On Site.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. AT THE DISHMACHINE
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER DUMPING DIRTY DISHES AN EMPLOYEE FAILED TO WASH HANDS PRIOR TO HANDLING TONGS AND BREAD Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE WEARING GLOVES IS HANDLING BOTH DIRTY AND CLEAN DISHES AT THE DISHMACHINE WITHOUT FIRST REMOVING SOILED GLOVES AND WASHING HANDS PRIOR TO THE HANDLING OF CLEAN DISHES
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NO HEAT SENSATIVE TESTER AVAILABLE TO VERIFY IF DISHMACHINE IS FUNCTIONAL
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 140 F
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD USED ONTHE PREP COOLER AT PANTRY SECTION
- Critical. No handwashing sign provided at a handsink used by food employees. PIZZA PREP SECTION
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. BUCKETS 200 PLUS PPM CHLORINE Corrected On Site.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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