- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Knobs of kitchen equipment, hinges and gaskets on Reach on coolers.
- Basic - Build-up of grease on nonfood-contact surface. Hoods and wall between hoods.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes on floor. **Corrected On-Site**
- Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Reused aluminum pans. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine.Showed manager how to prime DM to get air out of line, corrected to 50ppm chlorine.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Gentrol roach spray on wire shelf directly above stand in place dough mixer. Moved below 3CS. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, cut tomato 48°F, ambient 50°F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef, and raw shell eggs over RTE deli meats. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Bucket of chicken wings at fryer 51°F for 30 mins. Mgr moved to WIC. Advised to include in TPHC plan, keep on ice and monitor temperature, or keep in RIC.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Provolone cheese.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. Ham in WIC dated 6/24, defrosted 8/4, date label not updated.
- 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. Cheese 50°F, cut tomato 48°F, ambient 50°F. Mgr. states service man has been called. Advised to move food to another working cooler.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on exterior of cooking equipment along cook line.
- Basic - Covered Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In drop ceiling recessed lights above pizza display cabinet.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. Sanitizer bottle was empty, replaced by manager, 50ppm chlorine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce prepared on site 61°F at pizza prep table. Discussed keeping at or below 41°F or using time as a public health control with mgr.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Discussed use for displayed pizza, sauce, and any fresh garlic in oil/butter/garlic mixtures.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Fan cover and ceiling in walk-in cooler, ceiling throughout kitchen, and AC vents have accumulation of dust/debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. (Grill)
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in cook line holding unit.
- Basic - Two Cutting boards have cut marks and is no longer cleanable.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturerys instructions. No date on unit.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. [On floor by office door]
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9/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm after 4 cycles.
- No copy of latest inspection report.
- 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.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on floor and lower prep shelf between reach in coolers at cookline.
- Observed build-up of grease on hood filters over fryers.
- Observed build-up of grease on side guard of grill next to fryers.
- Observed build-up of mold-like substance on surface of soda machine platform.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor under several equipment units, along wall under dish machine line, under dry storage shelving.
- Critical - Observed grill rack surface and catch tray below encrusted with grease and/or soil deposits.
- Critical - Observed interior of upper make-table cooler soiled with accumulation of food residue. (around surface where lid rests when opened)
- Critical - Observed live fruit-type flies in kitchen under dish machine around catch tray and floor.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. [Fly strip hanging behind ice machine near dish wash corner.]
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. [On floor by office door]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Meatballs hot holding unevenly between 121degF and 147degF.] Corrected On Site by stirring for even heating.
- Unwrapped single-service utensils not presented so that only the handles are touched. [Plastic knives and forks stored flat in holders.]
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7/17/2012 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at severalnemployee hand wash sinks. [Water at hand sinks not 100degF minimum. Water temperature at 87degF.] Repeat Violation. Repeat Violation.
- Critical - No original card/certificate 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.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. [108degF]
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 109degF on gauge.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink-front handsink , dishwash handsink , and employee restrooms
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor in wa in cooler and walk in freezer
- Observed scoops for sauces lacking handle.
- Observed single-service items (to go pizza boxes)stored on floor.
- Critical - Observed unlabeled spray bottle holding pink substance.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit-four door prep cooler
- 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. Observed employee grab ready to eat carrots and celery with bare hands. Corrected On Site.
- Observed build-up of food debris, dust or dirt on white containers holding salt, sugar and floour
- Observed food debris accumulated on floor under dishwash machine
- Critical - Observed food stored on floor-walk in freezer
- Observed grease and debris accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled-above small reach in freezer
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Observed single service forks and knives not stored handle side up along cookline
- Critical - Observed toxic item stored by food. Observed spray cleaners hung above onions
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-13-1 Observed grease and debris accumulated under cooking equipment and under prep tables.
- Critical - Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
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2/9/2011 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit-reach in prep cooler
- Critical. Observed boxes of food stored on floor in walk in freezer.
- 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. Observed employee handle dirty dishware than handle clean dishware without washing hands after handling dirty dushware,
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed scoop for salt and sauces lacking handle.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-forks and spoons at customer self serve area.
- Unwrapped single-service utensils not presented so that only the handles are touched-plastic forks on top of prep table next to reach in cooler.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed wiping clothes stored in sink.
- Critical. No handwashing sign provided at a handsink used by food employees-front handsink
- Critical. Hand wash sink lacking proper hand drying provisions-dishwash area
- Critical. Hand wash sink lacking proper hand drying provisions-front area
- Critical. Hand wash sink lacking proper hand drying provisions-womens restroom
- Critical. Hand wash sink lacking proper hand drying provisions-mens restroom
- Observed grease and debris accumulated under cooking equipment and under prep tables.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. License expired within 30 days after expiration date. License displayed at establishment expired 12-01-2010 please contact 1-850-487-1395 to renew license .
- Carbon dioxide/helium tanks not adequately secured.
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12/7/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit-prep cooler across grill
- Critical. Observed raw animal food stored over ready-to-eat food. Observed container of raw chicken stored over sauce in walk in cooler.
- Critical. Observed food stored on floor. Observed box of food stored on floor in walk in freezer.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine reading at 0 ppm. Establishment must use three compartment sink to wash rinse and sanitize until dishwash machine can properly sanitize.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Stored on floor next to office. Also charge indicator broken off of dial.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed boxes of food stored on floor in walk in freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-seasonings.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Establishment must use three compartment sink to properly wash rinse and sanitize until dishwash machine can properly sanitize dishware and utensils.
- Critical. Hand wash sink lacking proper hand drying provisions-dishwash machine Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor in w lk in freezer. Repeat Violation.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured-next to office
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Upon callback , 1-04-2010, establishment failed to provide proof of a certified food manager for establishment.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. Upon callback , 1-04-2010 establishment failed to provide proof of a certified food manager for establishment .
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. Upon callback 1-04-2010, establishment failed to provide proof of a certified food manager for 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 Repeat Violation. Upon callback 1-04-2010, establishment failed to provide proof of employee training.
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1/5/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No conspicuously located thermometer in holding unit across from pizza oven Corrected On Site.
- Critical. Observed food stored on floor in w lk in freezer. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions-dishwash area
- Carbon dioxide/helium tanks not adequately secured-next to office
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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 Repeat Violation.
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11/3/2009 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor in walk in freezer.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Hood tiles missing. Tiles currently being cleaned in establishment and will then be put back up.
- Critical. Observed toxic item(window cleaner) hanging above food items.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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