- No Violations Were Observed
|
10/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Multiple boards. **Warning**
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Warning**
- Basic - Dusty/greasy ceiling tiles and/or air conditioning vent covers in kitchen. **Warning**
- Basic - Equipment in poor repair. Door on sliding glass reach-in cooler in prep area falling off hinges. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 78 seats, at time of inspection observed 134 seats. Provided seating change evaluation form. **Warning**
- Basic - Floor soiled/has accumulation of debris in kitchen and prep room. **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in restroom. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator uncertain what type of sanitizer in use, observed 0ppm Quaternary ammonium, 0ppm Chlorine, no final rinse temperature gauge on unit. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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 was chopping parsley with her bare hands in back prep area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari 57 °F, tiramisu 66 °F, cannoli filling 58 °F, cut lettuce 68 °F, garlic in oil 68 °F, feta 58 °F, cut tomatoes 63 °F, bruschetta mix 65 °F, **Warning** upon callback, no food onsite.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 114 °F, Operator turned up temperature on steam table. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit in kitchen. Observed water temperature at 85 °F. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soda gun soiled. **Warning**
|
08/07/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of debris on soap dispenser. **Warning**
- Basic - Cloth used as a food-contact surface. Napkins used for storage of veal. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Multiple boards. **Warning**
- Basic - Dead roaches on premises.1 dead roach on ansul system on cookline, 1 dead roach under handwash sink, 4 dead roaches under ovens, 4 dead roaches under dry storage shelves, 1 dead roach on cutting board in kitchen, 1 dead roach on cutting board in prep room, 1 dead roach in track for sliding glass door reach-in cooler in kitchen, 4 dead roaches under reach-in cooler across from cookline, 3 dead roaches by ice machine, 1 dead roach in bowl on mixer, 1 dead roach on floor by chest freezer, approximately 17 dead roach under sliding glass door reach-in cooler in prep room, 3 dead roaches under prep table in prep room, 3 dead roaches on light over in wait area, 2 dead roach in men's room, 5 dead roaches by back door, 5 dead roaches on window sill above dishwashing machine, and 2 dead roaches in mop sink area. **Warning**
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Warning**
- Basic - Dusty/greasy ceiling tiles and/or air conditioning vent covers in kitchen. **Warning**
- Basic - Employee beverage container on a food preparation table (cutting board) or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. **Warning**
- Basic - Equipment in poor repair. Door on sliding glass reach-in cooler in prep area falling off hinges. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 78 seats, at time of inspection observed 134 seats. Provided seating change evaluation form. **Warning**
- Basic - Floor area(s) covered with standing water by dishwashing machine. **Warning**
- Basic - Floor soiled/has accumulation of debris in kitchen and prep room. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair by dishwashing machine. **Warning**
- Basic - Food stored in a prohibited area. Lasagna noodle container stored on trashcan. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Sauces. **Corrected On-Site** **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Light shield in wait area soiled. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in restroom. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Multiple units. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta 82 °F, made at 11am per Operator. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator uncertain what type of sanitizer in use, observed 0ppm Quaternary ammonium, 0ppm Chlorine, no final rinse temperature gauge on unit. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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 was chopping parsley with her bare hands in back prep area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari 57 °F, tiramisu 66 °F, cannoli filling 58 °F, cut lettuce 68 °F, garlic in oil 68 °F, feta 58 °F, cut tomatoes 63 °F, bruschetta mix 65 °F, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 114 °F, Operator turned up temperature on steam table. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on ansul system next to cookline, 2 live roaches on/under pizza oven, 2 live roaches on cutting board on reach-in cooler next to cookline, 3 live roaches on wall behind dry storage rack next to reach-in cooler, 1 live roach under Three Compartment Sink, 1 live roach on gasket on reach-in cooler, 4 live roaches on wall by steam table, 3 live roaches on wheels/under of reach-in cooler, 1 live roach on wall above drain board, 2 live roach on gaskets of reach-in cooler in prep room, 1 live roach on ceiling above steam table, 1 live roach on wall above handwash sink, and 2 live roach under reach-in cooler in prep room. **Warning**
- High Priority - Roach excrement and/or droppings present. Roach droppings on soap dispenser next to cookline. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Calamari 57 °F, tiramisu 66 °F, cannoli filling 58 °F, cut lettuce 68 °F, garlic in oil 68 °F, feta 58 °F, cut tomatoes 63 °F, bruschetta mix 65 °F, cooked pasta 82 °F, **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, handwash sink in kitchen blocked by cart, trash and utensils. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, cups in bar handwash sink and pitcher/knife in kitchen handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit in kitchen. Observed water temperature at 85 °F. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Operator discarded. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food (cooked pasta) left at room temperature to cool. **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. Both reach-in coolers in prep area not maintains foods at 41 °F or below. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soda gun soiled. **Warning**
- Intermediate - Spray bottle containing toxic substance (bleach) not labeled. **Corrected On-Site** **Warning**
|
08/02/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Accumulation of debris on soap dispenser. **Warning**
- Basic - Cloth used as a food-contact surface. Napkins used for storage of veal. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Multiple boards. **Warning**
- Basic - Dead roaches on premises.1 dead roach on ansul system on cookline, 1 dead roach under handwash sink, 4 dead roaches under ovens, 4 dead roaches under dry storage shelves, 1 dead roach on cutting board in kitchen, 1 dead roach on cutting board in prep room, 1 dead roach in track for sliding glass door reach-in cooler in kitchen, 4 dead roaches under reach-in cooler across from cookline, 3 dead roaches by ice machine, 1 dead roach in bowl on mixer, 1 dead roach on floor by chest freezer, approximately 17 dead roach under sliding glass door reach-in cooler in prep room, 3 dead roaches under prep table in prep room, 3 dead roaches on light over in wait area, 2 dead roach in men's room, 5 dead roaches by back door, 5 dead roaches on window sill above dishwashing machine, and 2 dead roaches in mop sink area. **Warning**
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Warning**
- Basic - Dusty/greasy ceiling tiles and/or air conditioning vent covers in kitchen. **Warning**
- Basic - Employee beverage container on a food preparation table (cutting board) or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. **Warning**
- Basic - Equipment in poor repair. Door on sliding glass reach-in cooler in prep area falling off hinges. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 78 seats, at time of inspection observed 134 seats. Provided seating change evaluation form. **Warning**
- Basic - Floor area(s) covered with standing water by dishwashing machine. **Warning**
- Basic - Floor soiled/has accumulation of debris in kitchen and prep room. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair by dishwashing machine. **Warning**
- Basic - Food stored in a prohibited area. Lasagna noodle container stored on trashcan. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Sauces. **Corrected On-Site** **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Light shield in wait area soiled. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in restroom. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Multiple units. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta 82 °F, made at 11am per Operator. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator uncertain what type of sanitizer in use, observed 0ppm Quaternary ammonium, 0ppm Chlorine, no final rinse temperature gauge on unit. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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 was chopping parsley with her bare hands in back prep area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari 57 °F, tiramisu 66 °F, cannoli filling 58 °F, cut lettuce 68 °F, garlic in oil 68 °F, feta 58 °F, cut tomatoes 63 °F, bruschetta mix 65 °F, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 114 °F, Operator turned up temperature on steam table. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on ansul system next to cookline, 2 live roaches on/under pizza oven, 2 live roaches on cutting board on reach-in cooler next to cookline, 3 live roaches on wall behind dry storage rack next to reach-in cooler, 1 live roach under Three Compartment Sink, 1 live roach on gasket on reach-in cooler, 4 live roaches on wall by steam table, 3 live roaches on wheels/under of reach-in cooler, 1 live roach on wall above drain board, 2 live roach on gaskets of reach-in cooler in prep room, 1 live roach on ceiling above steam table, 1 live roach on wall above handwash sink, and 2 live roach under reach-in cooler in prep room. **Warning**
- High Priority - Roach excrement and/or droppings present. Roach droppings on soap dispenser next to cookline. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Calamari 57 °F, tiramisu 66 °F, cannoli filling 58 °F, cut lettuce 68 °F, garlic in oil 68 °F, feta 58 °F, cut tomatoes 63 °F, bruschetta mix 65 °F, cooked pasta 82 °F, **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, handwash sink in kitchen blocked by cart, trash and utensils. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, cups in bar handwash sink and pitcher/knife in kitchen handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit in kitchen. Observed water temperature at 85 °F. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Operator discarded. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food (cooked pasta) left at room temperature to cool. **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. Both reach-in coolers in prep area not maintains foods at 41 °F or below. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soda gun soiled. **Warning**
- Intermediate - Spray bottle containing toxic substance (bleach) not labeled. **Corrected On-Site** **Warning**
|
08/01/2014 | Routine - Food | Emergency order recommended |
- Basic - Coffee filters not stored in a protected manner to prevent contamination... bar.
- Basic - Dirty wiping cloth stored next to clean utensils.
- Basic - Ice scoop handle in contact with ice... ice machine and bar ice bin.
- Basic - Sack of onions stored on walk in cooler floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... mozzarella cheese 46°, transferred to another cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing... scrub pads in bar hand wash sink.
- Intermediate - Soiled toaster oven interior.
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable... main kitchen.
- Basic - Grease buildup on fryer sides.
- Basic - Moderate build-up of grease/dust/debris on hood filters.
- Basic - No handwashing sign provided at a hand sink used by food employees... male and female.
- Basic - Old food debris/grime on kitchen floor edges and under equipment.
- Basic - Silverware/utensils stored upright with the food-contact surface up... spoons in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Calamari 45°. Transferred. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored on shelf by sugar and pots... gap filler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink... kitchen.
- Intermediate - No soap provided at handwash sink... men's restroom.
- 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.
|
8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soiled reach-in cooler door gaskets.
- Basic - Tomato cans stored on floor... dry storage.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above... Meatballs 129?, later temp 148? **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose spigot... outside.
|
3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Kitchen ceiling tile has exposed insulation.
- Observed build-up of grease/food scraps fryer/equipment sides.
- Observed kitchen ceiling soiled with dust.
- Observed moderate grease accumulated under cooking equipment.
- Critical - Observed onions stored on walk in cooler floor. Corrected On Site.
- Critical - Observed personal cell phone on food prep surface/table. Corrected On Site.
|
11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of grease on hood filters.
- Critical - Observed calamari @ 45 f., prep cooler. Corrected On Site.
- Critical - Observed employee chopping/touching lettuce without gloves. Corrected On Site.
- Observed frost/ice buildup on coils... walk in cooler.
- Critical - Prep coolet not maintaining potentially hazardous food at proper temperatures.
- Critical - Vacuum breaker missing at hose bibb... outside.
|
6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grime/soil accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... lobster tail @ 45 f., small prep cooler.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed utensils stored in soiled wire basket... old food scraps inside basket.
- Critical - Observed wine, canned tomatoes, soda syrup container stored on floor... dry storage.
|
2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided for measuring the concentration of sanitizer solutions.
- Critical - No handwashing sign posted at kitchen handsink.
- Critical - No soap at kitchen handsink.
- Critical - Observed evidence management is not monitoring food product temperatures.
- Critical - Observed exteriors of kitchen equipment with flour buildup.
- Critical - Observed sliced sausage @ 48 f., pizza prep cooler. Corrected On Site.
- Critical - Observed small flying insects in kitchen.
- Critical - Observed soiled bus pans on table bottom shelf.
- Critical - Observed soiled dishmachine exterior.
- Critical - Observed soiled preparation table shelving.
- Critical - Observed utensil/pitcher stored in kitchen handsink.
- Observed walk in freezer ac unit coils mostly blocked by ice... ambient temp @ 42.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Pizza top cooler compartment not keeping potentially hazardous food at 41 degrees or less.
|
9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not monitoring food product temperatures.
- Critical - No handwashing sign posted in kitchen handwash sink.
- Critical - No thermometer in walk in cooler.
- Observed build-up of grease on hood filters.
- Critical - Observed employee slicing tomatoes with no protection or gloves on hands. Corrected On Site.
- Observed obstructed service sink...misc items stored in.
- Critical - Observed onions/tomato cans stored on floor...dry storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...raviolli @ 46 f., kitchen prep cooler. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water...shrimp.
- Critical - Observed prep cooler not maintaining potentially hazardous food at proper temperatures.
- Observed single-service items stored on floor...dry storage room.
- Observed soil and food debris accumulated on kitchen floor throughout.
- Critical - Observed soil/flour buildup on kitchen equipment exterior surfaces.
- Observed soiled dry storage room floor.
- Critical - Observed soiled reach-in cooler doors/gaskets.
|
3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed onions stored on floor...walk in cooler.
- Critical. Observed teramisu not covered.
- Observed reach in cooler sliding door not preperly closing.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean plates not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb...outside.
- Critical. Hand sink in food preparation room obstructed.
- Critical. No handwashing sign provided at a handsink used by food employees...kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees...men's restroom.
- Kitchen ceiling tile with exposed insulation.
- Observed wall soiled with accumulated black debris and in disrepair in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers...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.
|
10/21/2010 | 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...lasagne.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...lasagne @ 44 f. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...sausage @ 45 f. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...two coolers identified.
- 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 excessive ice buildup in freezer compartment...small white cooler.
- Critical. Manager lacking proof of Food Manager Certification. Failed exam on 4/13/10...language difficulties. Arranging to retake exam in Italian.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request.
|
5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided on main menu.
- Critical. No conspicuously located thermometer in small cooler.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed raw eggs stored over produce.
- Observed ice scoop with handle in contact with ice.
- Observed door to refrigerator not adjusted properly...air gap.
- Critical. Observed accumulation of debris on dishmachine.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed moderate build-up of dust on hood filters.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Critical. Manager lacking proof of Food Manager Certification.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food products.
- Critical. No chemical test kit provided for use with chlorine sanitizer at dishmachine.
- Critical. No chemical test kit provided for use with quaternary ammonium sanitizer at three-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request.
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9/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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