- Basic - Floors not maintained smooth and durable. Walk in freezer. **Warning**
- Basic - Hole in wall. Under 3 compartment sink. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Interior of cook line microwave rusted. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cheese 46°f, pasta 45°f, deli meat 48°f, reach in cooler in front of flat top. **Warning** Cheese 49°, pasta 50°, cut tomatoes 50°, raw chicken 50° at time of callback. Employee stated all food placed in cooler at 11:00 am. 5 hours ago. Stop sale issued.
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- 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. Cook line flip top cooler at 45°f ambient air temperature. **Warning** Ambient air temperature 50° at time of callback.
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10/14/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Floors not maintained smooth and durable. Walk in freezer. **Warning**
- Basic - Hole in wall. Under 3 compartment sink. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Interior of cook line microwave rusted. **Warning**
- Basic - Trash receptacles not provided where needed in establishment. By hand wash sink in kitchen by ice machine. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Gray container with lid used for sauce in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cheese 46°f, pasta 45°f, deli meat 48°f, reach in cooler in front of flat top. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash sink. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- 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. Cook line flip top cooler at 45°f ambient air temperature. **Warning**
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08/12/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable......cook line.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.......meat sauce 59°, 61°,60° on the surface at 1:36 pm in walk in cooler , it was cooked yesterday . Take temperature reading again 2:10 pm it was same like above. Stop sale issued. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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......employee sliced ham and prepared sandwich with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......garlic and oil 61° keep on ice in server station. Food was being held less then 4 hours . Food moved to freezer. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.....meat sauce.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No probe thermometer provided to measure temperature of food products......not functioning.
- Intermediate - Potentially hazardous (time/temperature control for safety) food meat sauce cooled in quantity deeper than 4 inches and with covered in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......lasagna , meat sauce, chicken wings in reach in cooler.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Air gap in walk in cooler door.
- Basic - Build-up of mold-like substance on nonfood-contact surface.....by the dough machine and handwashing sink along the wall
- Basic - Floor area(s) covered with standing water......by the walk in cooler.
- Basic - Floor tiles cracked, broken or in disrepair......throughout kitchen.
- Basic - Floors not maintained smooth and durable.....walk in cooler.
- Basic - Interior of microwave soiled with encrusted food debris....Kitchen .
- Basic - Stored food not covered in walk-in cooler........marinara sauce .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans, marinara sauce, chicken stock 45°, sour cream, mozzarella cheese, ham, salami , cheese 46° in walk in cooler. Operator stated that door was open for cleaning purpose . Took ambient temperature 40°. Advised to operator closed door properly. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw breaded chicken above cooked eggplant in cook line. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink...food evidence in handwashing sink by the dough machine.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Open dumpster lid. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - oberved clean utensils in soiled container (pizza spetula / server)
- Critical - oberved internal thermometers missing from reachin coolers.
- observed after testing the dishmachine chlorine concentration at 0ppm.
- Critical - observed build up of encrusted food debris on meat slicer.
- observed build up of food debris on equipment exterior- cookline.
- Critical - observed deep fryer next to open flame turner and no 16 seperation.
- Critical - observed food uncovered in walkin cooler (chicken wings - peeled garlic.)
- Critical - observed foods on floor in walkin freezer (corn and bread)
- Critical - observed no certified food manager, with four or more employees on duty.
- Critical - observed prepared ready to eat foods not labeled and date marked in walk in cooler.
- Critical - observed raw shell eggs top raw seafood filets. (cookline reachin cooler)
- observed the forming of greasicles on exhaust hood.
- observed walkin cooler fan blade protector grill soiled.
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7/2/2012 | Routine - Food | Warning Issued |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. --- cook line, open-top gas burner next to deep fryer.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM.
- Critical - Food-contact surfaces and pots/pans, utensils not sanitized properly after cleaning. --- large pots and pans washed at exterior ground level curbed mop-sink.
- Critical - No thermometer provided to measure temperature of food product. --- cooling units throughout.
- Observed food debris accumulated on kitchen floor. --- heavy build-up of food debris and grime on back of the house floors - especially behind and under equipment and around perimeters.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- on kitchen cook line, 'Bev-Air' single door undercounter unit and (2) two door undercounter cold-table units
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, cooked beans, cooked ground meat for bolognaise, soup.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk-in-cooler, cooked pastas, cooked meat for bolognese, cooked beans, soups --- Repeat Violation.
- Critical - Sink compartments too small to accommodate utensils or equipment.
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3/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- lasagna, and other portioned pasta/entred items. --- REVIEWED WITH GENERAL MANAGER
- 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. REVIEWED ADDITIONAL DATEMARKING NEEDS WITH GENERAL MANAGER. --- in walk-in-cooler, including marinara sauce, other sauces and cooked beans.
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. --- in walk in cooler there is an approximate 25-30 gallon grey 'rubbermaid-type' container on bottom shelf. it is 186 degrees F. the chef stated that it stays there until cooled. MET WITH NEW GEN MGR KEITH DEMEO. REVIEWED ALL ISSUES PROCEDURE CHANGES THAT HAVE AND WILL TAKE PLACE.
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12/20/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. --- womens restroom door self-closer is not functioning.
- Critical - Certified Food Manager unable to answer basic Food Code questions. --- head chef/CFM could not answer basic questions regarding proper cooling procedures and appropriate cooling times and/or temperatures..
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. --- in walk in cooler there is an approximate 25- 30 gallon grey 'rubbermaid-type' container on bottom shelf. it is 186 degrees F. the chef stated that it stays there until cooled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. --- ice scoop stored atop ice machine in an open sooiled container.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed employee with no hair restraint. --- employee working cook line. Corrected On Site.
- Critical - Observed food stored on floor. --- in walk in cooler, sauces and cut green salad. Repeat Violation.
- Critical - Observed food stored on floor. --- in walk in freezer, raw beef roast. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- lasagna, and other portioned pasta/entred items.
- Critical - Person in charge failed to insure proper cooling. --- large batches of sauces in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.--- in walk-in-cooler, including marinara sauce, other sauces and cooked beans.
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9/29/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured at the bar area.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees in kitchen.
- 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, photocopies available. This violation must be corrected by : 8/2/11.
- Observed build-up of grease on nonfood-contact surface, around hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook after changing gloves.
- Critical - Observed food stored on floor in walkin freezer and cooler.
- Observed leaking pipe at plumbing fixture, over three compartments sink.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken and chicken wings in reachin cooler.
- Observed reachin freezer and coolers gasket torn/in disrepair in kitchen.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cooks.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength-200ppm when tested.
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6/1/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/4/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne, meatballs , sausage in walkin freezer.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauces & cold cuts in walkin cooler. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza by the slice
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reachin cooler on cook's line.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizzq cooler.
- Critical. No conspicuously located thermometer in holding unit. All reachin coolers.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw veal over lettuce in reachin cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sauces in walkin cooler Corrected On Site. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizaa maker.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop ontop of ice machine Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed hands in 3 compartment sink. Corrected On Site.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. cook's line & server station .
- Critical. Observed interior of microwave soiled. Cook's line. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Observed attached equipment soiled with accumulated grease. hood
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/3/11.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 1/3/11.
- 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. Not all employees trained. This violation must be corrected by : 1/3/11.
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11/1/2010 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Walk in cooler
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5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta sauces and soupes in walk icooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza, meat balls and sauces- Bain marie
- Critical. Observed potentially hazardous food thawed in standing water. Fish and veal
- Critical. Observed food stored on floor. Fish and veal on kitchen floor
- Critical. Observed uncovered food in holding unit/dry storage area. Sauce and soupes in walk in cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoopes on ice machine
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Pasta by s rver line
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. Storage container in disrepair
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. All bottom shelves by cook line
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Observed single-service items stored on floor. Pizza boxes
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed grease accumulated on kitchen floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler
- Critical. Observed toxic item stored by utensils. Bleach by utensils
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5/10/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. reachin coolers
- Critical. Observed potentially hazardous food thawed in standing water. fish
- Observed gaskets/seals on cold holding unit in poor repair. pizza reachin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Floors not maintained smooth and durable. cracked tiles in kItchen floor
- Observed food debris accumulated on kitchen floor. behind and under cooking equipment
- Observed floor area(s) covered with standing water. in cracked tiles
- Observed wall soiled with accumulated food debris. cookline
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Administrative complaint recommended |
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