- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In rice bucket in dry foods storage **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside cabinet at wait service station **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation** **Warning**
- Basic - Dumpster overflowing garbage. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. Inside walk in cooler **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Food stored on floor. Sauce bucket in walk in cooler **Warning**
- Basic - Gaskets with slimy/mold-like build-up. At all reach in cooler of cook line **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. At upright reach in cooler at cook line **Warning**
- Basic - Grease accumulated under cooking equipment. Fryers **Warning**
- Basic - Ice buildup in reach-in freezer. **Warning**
- Basic - Light not functioning. Above 3 compartment sink **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in pizza make reach in cooler **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door by kitchen **Repeat Violation** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Tin foil trays in dry foods storage **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400 ppm at wait service station **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Packages of deli meat, cheese, noodle, egg plants **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. At wait service station **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Gallons of bleach in dry foods storage **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 400 ppm **Warning**
- 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. Meatballs, dairy products **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last inspection date was 2/17/2013 **Warning**
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Dumpster not on proper pad/nonabsorbent surface. Need to be on concrete pad
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Hole in wall. By hand sink
- Basic - Reach-in freezer gasket torn/in disrepair. The upright freezer
- 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 touch cooked pizza that is not going to be further temperature
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatball and sausage
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Slicer blade guard soiled with old food debris.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside/outside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. In white shredded cheese, in rice
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Pizza make reach in cooler door handle broken
- Basic - Floor drains/drain covers heavily soiled. At back prep area
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - In-use tongs stored on equipment door handle between uses. At cook line
- Basic - In-use wet wiping cloth/towel used under cutting board. At salad make reach in cooler, use a cutting board plastic mat instead of wiping cloth under cutting board
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unseal wood used on kitchen swing door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At dining room
- High Priority - License expired within 30 days after expiration date.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety foods temp between 45°-48°, less than 4 hours. Advised **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee used handwash sink as a dump sink. Evidence by food debris in sink
- 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. **Repeat Violation**
- Intermediate - 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, cheese, pasta
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of service filter date
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On caulking of 3 compartment sink
- Basic - Hole in wall. Under hand sink
- Basic - Ice buildup in reach-in freezer.
- Basic - Outer openings not protected with self-closing doors. The back door self closure by ice machine is broken
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait service station
- Intermediate - No soap provided at handwash sink. At wait service station
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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11/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In shredded cheese
- Basic - Clean utensils or equipment stored in dirty cabinet. Pizza stands
- Basic - Equipment in poor repair. Pizza make reach in cooler has an ambient temperature of 42°, advised
- Basic - Single-service articles improperly stored. Pizza boxes stored in front of excess to women's bathroom
- Basic - Single-service articles not stored inverted or protected from contamination. Large black trays and lids
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta at cook line temp at 53°, less than 4 hours, advised
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **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. Display pizza
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Operator start the process over, put sauce on stove **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. Meatballs
- Intermediate - Slicer blade guard soiled with old food debris.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the under side of drink dispenser
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food stored on floor. Bucket of kris per in dry foods storage
- Basic - Ice buildup in reach-in freezer.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Reuse of single-service articles. 2 oz. portion cups
- Basic - Single-service articles improperly stored. Pizza boxes in front of bathroom
- High Priority - Raw animal food stored over ready-to-eat food. Raw shall eggs over ready to eat food in walk in cooler **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. Ricotta cheese
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, tomatoe sauce
- Intermediate - Slicer blade guard soiled with old food debris.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. At wait station, observed a pitcher in sink
- Observed build-up of grease/dust on nonfood-contact surface. Hood filters
- Observed build-up of mold-like substance on surface of nonfood-contact surface. At the underside of drink station of wait station
- Critical - Observed food stored on floor. In dry storage, a tub of rice
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic cup with no handle used as scoop in rice, white shredded cheese
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In seasonings
- Observed personal item stored with food. Employee's drink stored with public's food
- Observed single-service articles improperly stored. Pizza boxes stored by entrance of women's bathroom
- Observed single-service articles stored without protection from contamination. In dry storage all single serve to go containers and lids
- Observed single-service articles stored without protection from contamination. Round tin to go containers at cookline need to be inverted
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. Current one
- Observed build-up of mold-like substance on surface of nonfood-contact surface. At the underside of drink dispenser
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2012 | Routine - Food | Call Back - Complied |
- 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. Pasta, white shredded cheese, packages of deli meat, packages of cheese in walk in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta cheese temp at 48 degree, sliced ham temp at 47 degree, salami temp at 50 degree, cheese cake temp at 45 degree all products were in salad made reach in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage temp at 46 degree, pepperoni temp at 48 degree, white shredded cheeze temp at 55 degree, less than 4 hours, all products were in pizza make cooler Advised
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make reach in cooler has an ambient temperature of 44 degree This violation must be corrected by : 12/13/2011.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad make reach in cooler has an ambient temperature of 46 degree This violation must be corrected by : 12/13/2011.
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat foods in walk in cooler
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching pizza, C/A-tongs
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. Especially on top and on doors of dish machine
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm [See Special Note on comment sectiion of inspection report] Repeat Violation. This violation must be corrected by : 12/13/2011.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. At wait station
- Violation: 24-06-1 Observed clean utensils/equipment stored on wire rack that paint is peeling. Mixer equipments/parts
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. At wait station
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. At wait station
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. At wait station
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Back door Repeat Violation.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Back door Repeat Violation.
- Violation: 37-07-1 Observed wall soiled with accumulated dust. Behind dish machine
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServSafe's food handler training program is not an approve program This violation must be corrected by : 02/12/2012.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. Using wrong program-ServSafe This violation must be corrected by : 02/12/2013.
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12/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make reach in cooler has an ambient temperature of 44 degree This violation must be corrected by : 12/13/2011.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad make reach in cooler has an ambient temperature of 46 degree This violation must be corrected by : 12/13/2011.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm [See Special Note on comment sectiion of inspection report] Repeat Violation. This violation must be corrected by : 12/13/2010.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServSafe's food handler training program is not an approve program This violation must be corrected by : 02/12/2012.
- Critical - Hand wash sink lacking proper hand drying provisions. At wait station
- Critical - Handwashing cleanser lacking at handwashing lavatory. At wait station
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. The one in pizza make cooler is not functional
- Critical - No handwashing sign provided at a handsink used by food employees. At wait station
- Critical - No proof of required employee training provided. Using wrong program-ServSafe This violation must be corrected by : 02/12/2013.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Especially on top and on doors of dish machine
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. The one in salad make reach in cooler
- Critical - Observed buildup of slime on soda dispensing nozzles. At wait station
- Observed clean utensils/equipment stored on wire rack that paint is peeling. Mixer equipments/parts
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching pizza, C/A-tongs
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat foods in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All display pizza has a temperature between 69 degree to 71 degree
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta cheese temp at 48 degree, sliced ham temp at 47 degree, salami temp at 50 degree, cheese cake temp at 45 degree all products were in salad made reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage temp at 46 degree, pepperoni temp at 48 degree, white shredded cheeze temp at 55 degree, less than 4 hours, all products were in pizza make cooler Advised
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. All display pizza [Stop Sales issued]
- Observed residue build-up on nonfood-contact surface. At faucet of hand sink by salad prep area
- Observed wall soiled with accumulated dust. Behind dish machine
- Critical - Outer openings not protected with self-closing doors. Back door Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. All display pizza
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, white shredded cheese, packages of deli meat, packages of cheese in walk in cooler
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12/12/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed accumulation of debris in and outside warewashing machine and associated equipment.
- Observed build-up of grease on hood filters.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with food debris build-up.
- Critical - Observed interior of pizza cooler soiled with accumulation of food residue.
- Critical - Observed interior of refrigerator soiled with accumulation of food residue.
- Critical - Observed unlabeled spray bottle.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor. White buckets Repeat Violation.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 25-05-1 Observed single-service articles improperly stored. Pizza boxes stored by bathroom Repeat Violation.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. Missing backflow preventer at "Y" spliter of mop sink Repeat Violation.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. Backdoor by cookline Repeat Violation.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. [Marina Gegaj expired on 7/12/2010]
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11/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni temp at 54 degree, sausage temp at 56 degree, ham temp at 52 degree products were in pizza makeline reach in cooler Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded white cheese on top of reach in cooler temp at 58 degree Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza makeline reach in cooler has an ambient temperature of 58 degree This violation must be corrected by : 11/24/10.
- Critical. Observed food stored on floor. White buckets Repeat Violation.
- Observed employee with ineffective hair restraint. Bangs in front of face
- Observed cutting board grooved/pitted and no longer cleanable. On top reach in cooler at back room Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm atvwait station
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on top of reach in cooler
- Observed single-service articles improperly stored. Pizza boxes stored by bathroom Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. Missing backflow preventer at "Y" spliter of mop sink Repeat Violation.
- Critical. Outer openings not protected with self-closing doors. Backdoor by cookline Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine test at 400ppm
- Critical. Observed expired Food Manager Certification. [Marina Gegaj expired on 7/12/2010]
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11/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. All dairy products
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chickens next to ready to eat foods Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Underside of drink station
- Critical. Vacuum breaker mising at hose bibb. Missing backflow preventer at "Y" spliter of mop sink
- Critical. Outer openings not protected with self-closing doors. X2 backdoors
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. [cheese/meat pizza temped at 70 F, at frontline, less than 4 hours ] Manager stated that the establishment is using Time as Public Health Control on out of temperature pizzas. There was not documentation on time and record.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 23-03-1 Observed build-up of grease inside the fryer cabinet
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12/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. / potentially hazardous pizzas at front counter
- Critical. Working containers of food removed from original container not identified by common name. [flour container at frontline ]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [cheese/meat pizza temped at 70 F, at frontline, less than 4 hours ] Corrected On Site. Manager stated that the establishment is using Time as Public Health Control on out of temperature pizzas. There was not documentation on time and record.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. [in dry storage ]
- Critical. Observed uncovered food in holding unit/dry storage area. [in dry storage ]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-grade containers / garbage bag used for food storage.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [at pizza maketable ]
- Observed build-up of grease inside the fryer cabinet
- Observed heavy residue build-up on the exterior of bulk food containers, at frontline
- Observed single-service items stored on floor. [pizza boxes in dry storage ]
- No suitable facilities provided to store employee clothing and other possessions. [cell phone, magazine, cigarette box stored with clean dishes at food prep area] Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical. Food Manager Pashko Nikaj 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, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/30/2009 | Routine - Food | Warning Issued |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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