- Basic - Cutting board has cut marks and is no longer cleanable. Heavily scored should be replacd
- Intermediate - Encrusted material on can opener blade.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of cheese. **Corrected On-Site** **Repeat Violation**
- 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.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum take out containers. **Repeat Violation**
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese at the pizza station at 46°f, moved inside the cooler. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked pizza. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil in a prep table at 56°f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions, eggs **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hood filters in disrepair.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out lids
- Basic - Wall in disrepair. Next to pizza oven, next to office
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs from 140° F to 145°F in 1/2 h. Reheated to 165°F **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Outdoors
- Intermediate - Soil residue in food storage containers.
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Salt. **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Some acoustic tiles in prep areas
- Basic - Working containers of food removed from original container not identified by common name. Powder sugar. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bread. Gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce in the steam table, reheated to 165?F. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler, operator turned the unit colder, 36 degrees fahrenheit ambient temperature at the end of the inspection.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- 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. gloves.
- Observed dispensing equipment that allows contamination, no handled cup or bowl inside a food container, salt.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic and oil. Corrected On Site. moved to a cooler, explained and implemented time control procedure.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the pizza station, according to owner it was out of the cooler during preparation. Corrected On Site. moved inside the cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, cheese in the cookline reach in cooler. operator turned the unit colder, 43 degrees fahrenheit at the end of the inspection. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza. Corrected On Site. explained and implemented time control procedure.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces, oil, container with salt and pepper.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on storage counters.
- Observed ceiling soiled with accumulated grease.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.Chicken, wi cooler. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Front line.
- Observed leaking pipe at plumbing fixture.Waste line leaking under 3 compartment sink .
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed unnecessary items on the premise.
- Observed wall's baseboard in disrepair under 3 compartment sink.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.Hood's system. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor.Dressings , wi cooler, Corrected On Site.
- Critical - Observed food stored on floor.Flour, oil, butter. dry storage Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.salad dressings, portionedd ham. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.Ham, Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta, wi cooler, Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on storage shelfs and wi cooler's condensor fan covers.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed raw animal food stored over cooked food.Wi cooler. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No mop sink needs splash guards.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Plumbing system in disrepair.Handwash sink's faucet in disrepair.Restroom.
- Critical. Handwash sink needs a splash guard, kitchen.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed ceiling soiled with accumulated grease.
- 2 Lights not functioning, prep area.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise.Remove prior to opening inspect ion.
- 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.
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12/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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