- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Back storage area.
- Basic - Food stored on storage shelf not covered. Back kitchen. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Mop/service sink missing drain behind restaurant.
- 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. Deli meats , ham,turkey roast beef cut up in reach in at front cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and sausage in reach in in back of kitchen. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
- Basic - No mop sink or curbed cleaning facility provided. Under construction.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with PIC and provided handout. Corrective action taken.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach water. **Corrected On-Site**
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached wall fan had accumulation of dust/debris.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Operator will provide to inspector when completed.
- Basic - Food stored in a location that is exposed to splash/dust. Steam table set up next to Hand wash sink.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in in store room.
- Basic - Soil residue build-up on nonfood-contact surface. At reach in cooler in store room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink missing splash guard in food preparation room or area. Next to steam table, food uncovered.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Uncovered food stored near sink exposed to splash. Steam table next to HWS .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken wings at cook line at 109°, employee put into cooling process, reach in cooler . Corrective action taken.
- 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. Container on kitchen table at 64°, employee put in reach in cooler. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat and cheese in top of make table at 51°, PIC put in reach in cooler. 42° in 20 minutes. PIC states food prepped and put in cooler this morning. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee updated time mark. **Corrected On-Site**
- 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. Deli meats in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's room
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - 02C-02-4 Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats , meatballs. **Corrected On-Site**
- High Priority - 03B-02-4 Observed: Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken wings at 109? at cook-line PIC heated for service . **Corrected On-Site**
- Basic - 21-12-4 Observed: Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food.
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Observed: Food stored in a room/shed that is not fully enclosed.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand sink missing SPLASH GUARD in food preparation room or area. Food storage next to sink.
- Critical - Handwash sink not accessible for employee use at all times. Table in way.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over sausage in reachin , Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZA Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rubbing apron, no glove change.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, Corrected On Site.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. pizza peel on oven.
- Observed build-up of grease on nonfood-contact surface. hoods at cookline.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Observed single-service articles stored without protection from contamination. to go containers, Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed unlabeled spray bottle. sanitizer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatballs in warmer at 121, heated to 143 in 15 minutes. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, cut meats, and phfoods in reachin cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Discussed with PIC *Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. under 3 comp sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changi gloves.
- Critical - Observed encrusted material on can opener.
- Critical - Observed unlabeled spray bottle. bleach Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce at steam table at 118 degrees, reheated. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. deli meats, shredded mozzarela cheeses , meatballs .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0PPM Corrected On Site.
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10/20/2011 | 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. sliced meats,meatballs and PHFOODS more than 24 hours in reachin , no walkin cooler. Repeat Violation.
- Critical. Observed food stored in a prohibited area. not protected by restrooms
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over eggplant in reachin cooler Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. and no soap
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm Corrected On Site. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface. mixer and mixing bowl
- Observed build-up of food debris, dust ,grease or dirt on nonfood-contact surface. under oven, side of fryer and gas lines behind cookline
- Observed single-service articles stored without protection from contamination. in back storeroom
- Observed grease accumulated under cooking equipment. cookline Repeat Violation.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reachin freezer Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken above RTE reachin cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. serving spoons on dirty salmander grill Corrected On Site.
- Critical. Observed employee improperly washing hands. washed hands in 3 compartment sink Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. cookline and pizza table Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment. knive at pizza oven Corrected On Site.
- Critical. Hand sink missing handwashing sign in food preparation room or area. at bar
- Critical. Hand sink missing soap and water in food preparation room or area. at bar Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. bucket in handwashing sink Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked by flour tubs and a trash can Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. mens room
- Observed grease accumulated under cooking equipment. cookline Repeat Violation.
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7/26/2010 | 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. pasta and meats, reachin cooler.
- Critical. No conspicuously located thermometer in holding unit. reachin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over cheese in reachin Corrected On Site.
- Critical. Observed food stored on floor. cases of tomato sauce and water
- Observed nonfood-grade containers used for food storage. for wing sauce Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment. cookline
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.PIZZA PIE BY OWEN AT 82F EXPLAINED TIME AS PUBLIC HEALTH CONTROL MEASURE AND PROVIDED APPLICATION / PIZZA AT 108 ON CALLBACK 3/9/2010 NO TEMPERATURE LOG PROVIDED
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.SALT Corrected On Site.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.CUTTING BOARD
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. Corrected On Site.
- 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 This violation must be corrected by : 09/02/2009.
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3/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed packaged food not labeled as specified by law.SALT AND SUGAR Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.PIZZA PIE BY OWEN AT 82F EXPLAINED TIME AS PUBLIC HEALTH CONTROL MEASURE AND PROVIDED APPLICATION
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.SALT Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.CUTTING BOARD
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 09/02/2009.
- 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 This violation must be corrected by : 09/02/2009.
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7/2/2009 | Routine - Food | Warning Issued |
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