- Basic - Bowl or other container with no handle used to dispense food. Shrimp **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles missing. Cooks line near fryers and WIC **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Near fryers **Repeat Violation**
- Basic - Hole in ceiling. Along cooks line
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Potato salad in WIC
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
- Basic - Silverware/utensils stored upright with the food-contact surface up. Servers station
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Repeat Violation**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Cooks line
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line
- High Priority - Displayed food not properly protected from contamination. Sauces at servers station
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.ham 46°F, placed on ice
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, potato salad, sauces, etc, various items
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottle
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles missing. Under fryers and in front of walk-in coolers.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- Basic - Stored food not covered in reach/walk-in cooler. Bread in reach-in cooler, fried fish in reach-in cooler on cook line.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cannoli shells.
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5/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Salsa in reach-in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soup in uncovered buckets.
- Basic - Cloth used as a food-contact surface. Dough in reach-in cooler on cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple locations.
- Basic - Equipment in poor repair. Both cook line deli-style reach-in coolers on cook line, and small side cooler to right of stove.
- Basic - Floor tiles missing. Under fryers and in front of walk-in coolers.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Raw fruits/vegetables not washed prior to preparation. Eggplant.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Cook line equipment.
- Basic - Stored food not covered in reach/walk-in cooler. Bread in reach-in cooler, fried fish in reach-in cooler on cook line.
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cannoli shells.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 53°, cheese 56°, pasta 48°, lasagna 52°, lettuce 53°, pasta 49°.
- High Priority - Raw animal food stored over ready-to-eat food. Veal over cooked sausage.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
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5/9/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Garlic bin and Romano cheese bag.
- Basic - Cardboard used to line nonfood-contact shelves. Salad area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. O back prep counter.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone above cook line prep counter and above pizza station.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Soup in walk in cooler, mayo at salad station.
- Basic - Ice scoop handle in contact with ice. Bar area.
- Basic - Old labels stuck to food containers after cleaning. Throughout.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Spray bottle containing a food product not labeled. Chemicals near cook line.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°, lettuce 50°, sliced tomatoes 44°, butter 76°, creamer 78°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over lasagna. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Salad prep station and cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce in walk in cooler.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar bin near walk in cooler
- Basic - Food storage container/container lid cracked or broken. Cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza prep cooler across from pizza oven
- Basic - Single-service articles not stored inverted or protected from contamination. Small to go boxes on cookline
- Basic - Soiled reach-in freezer gaskets. In tools room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board across from stove
- Basic - Working containers of food removed from original container not identified by common name. Sugar bin near walk in cooler
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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. Milk in reach in cooler next to fryers
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.scoops in bread crumb storage and flour storage.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Fan shroud on cooling unit in reach in cooler on cook line.
- Critical - Observed food being cooled by nonapproved method.cooked pasts in covered lexan container at 67?.Corrected on sight by un covering all past containers in the walk in cooler.Product made proper 70?within two hours and set up to reach 40?within six total.
- Critical - Working containers of food removed from original container not identified by common name.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Displayed food not properly protected from contamination. soup, hot holding in wait area
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. plastic food containers in dishmachine area
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No handwashing sign provided at a handsink used by food employees. cookline
- Critical - Observed buildup of slime in the interior gaskets of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. salad prep area
- Critical - Observed food stored on floor. containersvof sauce in walk in cooler
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler holding dough on cook line
- Observed old labels stuck to food containers after cleaning. dishmachine area
- Observed old labels stuck to food containers after cleaning.on shelf in dry storage area
- Observed single-service articles improperly stored. to go cartons not inverted, cookline
- Critical - Observed soiled reach-in cooler gaskets. end of cookline
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable...clear plastic bins by employee restroom
- Observed build-up of food debris--top of pizza oven
- Observed dusty ceiling tiles and/or air conditioning vent covers...above pizzaaline
- Critical - Observed raw animal food stored over cooked food...walkin cooler---raw veal above cooked pasta
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked....cooked sausage portions in walkin cooler
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10/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable...hole in grout by waitress areas soda station
- Violation: 36-13-1 Observed grease accumulated under cooking equipment...by fryers
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8/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...pizzaline cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...top section of cooler fryer
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...top section of pasta cooler
- Floors not maintained smooth and durable...hole in grout by waitress areas soda station
- Observed employee with no hair restraint...in rear kitchen
- Observed grease accumulated under cooking equipment...by fryers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...cheese
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...chicken
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...pasta
- Critical - Observed raw animal food stored over ready-to-eat food...raw beef stored above cooked chicken in walkin cooler Corrected On Site.
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8/11/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...pizzaline reachin cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils....at printer shelf opposite Imperial oven. Corrected On Site.
- Observed attached equipment soiled with accumulated dust...walkin cooler compressor fan covers Corrected On Site...ran through dishwasher
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect for salad area..only pizzaline...salad station Corrected On Site...gloves used
- Observed build-up of grease on shelf under hotline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...cheese slices temps at 53 F Corrected On Site...moved lower in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...sausage pieces temps at 60 F Corrected On Site...moved to working cooler
- Observed utensils in poor condition...meat tenderizer handle cracked--prep area of kitchen Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength...200ppm Corrected On Site...water added
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cheese, salad prep
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles improperly stored.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint...male cooks.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue...icecream freezer in waittress station.....bottom----around door edges.
- Observed build-up of grease on lower shelf opposite stove drawers.
- Observed build-up of food debris---on under table can rack--lower section by sink.
- Observed build-up of dirt debris--on walkin compressor fan covers. Corrected On Site.
- Observed leaking pipe at plumbing fixture....3bay prep sink-middle section leaking.
- Floors not maintained smooth and durable..under cooking equipment on main cook's line.
- Observed wall soiled with accumulated black debris in 3bay prep sink area.
- Observed dusty ceiling lightshields in back kitchen--above pasta prep station--dead bugs in lightshield.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location....tongs hanging at pasta station[front]. Corrected On Site.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food....employee washed hands and didn't use hand sanitizer before touching pizzaline product. Corrected On Site...employee rewashed hands and sanitized them.
- Observed employee with no hair restraint.......pizzaline employee.
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1/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable...under fryers--broken floor tiles
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10/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cheese temperature at 50 F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...pizza makeline
- Critical. Observed encrusted, soiled material on bread slicer...by equipment room
- Observed build-up of food debris in between pizza ovens
- Critical. Hand sanitizer missing at pizza line
- Critical. Hand sanitizer missing at dishmachine handsink Corrected On Site.
- Floors not maintained smooth and durable...under fryers--broken floor tiles
- Observed grease accumulated under cooking equipment....fryer/flattop
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10/7/2009 | Routine - Food | Warning Issued |
| No report available. | 6/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
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