- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair (sandwich unit at cook line not maintaining food at 41°F or below. Other units available, either use other units and/or ice all products in unit in question to maintain 41°F or below. **Warning**
- Basic - Food stored on floor (bulk cooking oil). **Warning**
- Basic - Ice bucket on top of ice machine not stored inverted or in a protected manner. **Warning**
- Basic - Ice scoop in poor condition (handle broken off). **Warning**
- Basic - In-use ice scoop stored on soiled surface (top of the ice machine) between uses. **Warning**
- Basic - In-use utensils (tongs) not stored on a clean portion of food preparation or cooking equipment (hanging on soiled oven door handle). **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) food (meatballs in sauce @ 121°F) in steam table hot held at less than 135 degrees Fahrenheit. Product stirred/reheated to 165°F or greater. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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 (touching sandwich and parsley garnish with bare hand). Establishment has no approved Alternative Operating Procedure. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonexempt fish (fresh salmon cooked to customer's order and tuna with no proof of exempt status) offered raw or undercooked has no record that it has undergone proper parasite destruction. Non exempt fish must be fully cooked or discarded. **Warning**
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad dressing. Identified foods made with raw shell eggs must be fully cooked prior to service. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food (caesar dressing, sliced tomatoes, sliced mozzarella removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours (thermometer in unit was reading 48°F). Stop Sale issued. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food (prosciutto, butter blend) cold held at greater than 41 degrees Fahrenheit, freshly sliced or prepared about 11am and then placed on line cooler. Items need to be iced immediately to recover to 41°F. Less than 6 hours. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse (sliced tomatoes, sliced mozzarella, Caesar dressing) prepared this morning about 10am ambient cooling but did not reach proper cold holding temperature within 4 hours. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink (broken faucet handle, must be turned off/on at valve underneath). **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory (Caesar Dressing made on premise with raw eggs, tuna seared). **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (eggplant parmesan) prepared onsite and held more than 24 hours not properly date marked. **Warning**
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10/23/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees... bar.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water dripping from 3 compartment sink faucet.
- High Priority - Cleaner in spray bottle stored over tomato cans/ liquid butter on storage rack.
- Intermediate - No paper towels at handwash sink... pizza station and bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked... lasagna.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to three compartment sink.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open can of Dr. Pepper and Red Bull stored with customer food. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. On prep table.
- High Priority - Container of medicine improperly stored. Bottle of Advil stored on shelf with clean dishware above food prep table. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Dish racks stacked on top of hand sink. Table in front of hand sink.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink... bar.
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6/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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