- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, hard eggs, marinara. walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. foods held out of protection of ice bath.Repeat Violation. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling with tight fitting lids stacked closely together.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ice bath met od ot maintaining potentially hazardous food at 41 degrees or below. Repeat Violation. Corrected On Site.
- Critical. Observed an unprotected ice machine in nonsecure area. Outside ice machine gate not locked leaving ice machine unprotected.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef touched lemons and parsley garnish with bare hands. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
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08/05/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. tuna salad dated 2/16. Corrected On Site. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. linguini on top shelf walkin cooler, pasta in reach in cooler at cookline. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, fresh garlic and oil mixture.
- Critical. Observed an ice machine with no overhead protection. outside back door behind gated area.
- Critical. Observed food stored on floor. pan of raw veal, cases in walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling washed lettuce with bare hands. Corrected On Site. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. cooler on leftside cookline.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. test kit provided was not accurate due to getting soaked.
- Observed old labels stuck to food containers after cleaning. multiple containers in coolers and walkin cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. on prep tables, Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. meat crumbs
- Critical. Hot water shut off at employee hand wash sink. cookline. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chicken with date 6/11. Operator stated date mark was not re-dated when product was made. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. fresh mozzerella, cheese, dairy items. walkin cooler, reach in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, lasagna. walkin cooler, reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in cookline reach in cooler in plastic containers with tight fitting lids. Corrected On Site. lids loosend.
- Critical. Observed food being cooled by nonapproved method. cooling with covers/lids. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef touch garlic rolls. Corrected On Site.
- Observed employee with no beard guard/restraint. chef
- Observed utensils in poor condition not smooth and easily cleanable utensil with duct tape.
- Observed old labels stuck to food containers after cleaning. storage containers.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. cookline.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Critical. Observed soiled reach-in cooler gaskets cookline.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. vent fan at cookline.
- Observed personal care item stored with food. eyeglasses stored on food shelf.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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