- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust, cookline wall, ceiling, fan. In Superior cooler, fan cover.
- Basic - Cutting board has cut marks and is no longer cleanable. Main cooler
- Basic - Floor area(s) covered with standing water. Soiled water on floor behind ice machine. Under soda bin, bar.
- Basic - Grease/ old food accumulated under/around cooking equipment.
- Intermediate - Refrigerator 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. Main cookline cooler. Pizza cooler.
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07/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust, cookline wall, ceiling, fan. In Superior cooler, fan cover.
- Basic - Cutting board has cut marks and is no longer cleanable. Main cooler
- Basic - Floor area(s) covered with standing water. Soiled water on floor behind ice machine. Under soda bin, bar.
- Basic - Grease/ old food accumulated under/around cooking equipment.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 58F, feta 62F, cut tomatoes 61F, shredded cheese 59F, meatballs 63F, yellow cheese 61F, sliced cheese 47F, ham 49F. main cookline cooler. In pizza cooler, sausage 50F-59F. Shredded cheese 73F. Items not time markedly described in written procedures.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs in steam table 115-132F. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 5 gallon container of sausage 51F after 7.5 hours in walk in cooler.
- Intermediate - Refrigerator 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. Main cookline cooler. Pizza cooler.
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. Top
- Basic - Bowl or other container with no handle used to dispense food. In feta. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of wings
- Basic - Grease accumulated under cooking equipment. Under fryers
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cookline cooler
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Rolls
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wings 59F with no time or temperature control for safety. Advised to use time.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over condiments. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in large lexan
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on warewashing machine. Top of machine, inside doors. Lime scale interior
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler shelves
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelves, area where pizza is cut
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Sliced bread
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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. 0-10 ppm cl. **Corrected On-Site**
- High Priority - Live flies in server station
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rust On bottom prep table shelf, dish area, dust on pipes throughout
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In dish area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at dining room **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in coolers of cookline
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Caulking at hand sink of cookline
- Basic - Gaskets/seals on holding unit in poor repair. At cook line reach in cooler
- Basic - Nonfood-grade bags used in direct contact with food. Trash bags for breads
- Basic - Reuse of single-use plastic tubs. Jugs
- Basic - Soil residue build-up on nonfood-contact surface. On all dish racks
- High Priority - Live flies in kitchen.
- Intermediate - Cutting board(s) stained/soiled. At cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dressings
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak at 45-47F in Hudson cooler, right front drop in. Other cooler temperatures 39-43F.Operator iced.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. pizza cooler
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9/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding PHFs at 44F. Unit unable to maintain 41F or below
- Observed build-up of dust on fan covers and pipe, black material along corners, walk in cooler
- Observed build-up of dust on wall, parts of ceiling, light fixture, outlet, cookline
- Observed gaskets/seals on cold holding unit in poor repair. pizza cooler
- Observed grease accumulated under cooking equipment.
- Observed nonfood-grade tarp used to cover bread, walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese, shredded cheese, feta, deli meats, 44F in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak at 45-47F in Hudson cooler, right front drop in. Other cooler temperatures 39-43F.Operator iced.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs at 110-115F, soup at 11F, holding in steam table. Advised to reheat to 165F to hold at 135F or above
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Corrected On Site to 100ppm
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9/24/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pasta 90F manager voluntarily discarded.
- Critical - Observed buildup of soiled material on mixer head.
- Observed gaskets/seals on cold holding unit in poor repair/pizza reach in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for storage of bucket.
- Critical - Observed live flies in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza 90F/cookline /advised to use time as a pupublic health control.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed ceiling dusty, wall soiled, pipes greasy
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dough flattener soiled
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. pasta. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza
- Critical - Observed live flies in kitchen.
- Observed residue build-up on exterior or storage containers
- Observed reuse of plastic pickle containers to store food
- Critical - Outer openings of establishment cannot be properly sealed. back screen door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soups at 115-117F on steam table. Advised to reheat to 165F to hold at 135F or above
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Ham dated 12/17/11.
- Critical - Vacuum breaker missing at hose bibb, outside
- Critical - Working containers of food removed from original container not identified by common name. server station
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of black slime in the interior of ice machine.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed . back door
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. interior of triple true cooler
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8/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hudson cooler holding PHFs at 47-51F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza cooler holding PHFs at 52-57F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Lights missing the proper shield, sleeve coatings or covers. interior of triple true cooler
- Critical - No conspicuously located thermometer in holding unit. Hudson cooler
- Critical - No handwashing sign provided at a handsink used by food employees. mens room/employee restroom
- Critical - Observed buildup of black slime in the interior of ice machine.
- Critical - Observed encrusted, soiled food material on slicers.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed interior of reach-in cooler and gaskets soiled with accumulation of food residue. hudson
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni at 54F, sausage at 57F, ham at 52F in pizza cooler for less than 2 hours. items moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 48F, deli meat at 47F, cheese at 51F in cookline Hudson cooler. Advised to move everything to another cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths greater than 200 ppm chlorine Corrected On Site.
- Observed single-service articles improperly stored. Cups in employee restroom
- Critical - Observed uncovered food in holding unit/dry storage area. pepperoni, reach in freezer
- Critical - Outer openings of establishment cannot be properly sealed . back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, mozz.
- Critical - no hand sanitizer available with Alternative Operating Procedure in use . RTE food must be handled with gloves until sanitizer is available
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8/22/2011 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed grease accumulated under cooking equipment.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on hood filters.
- Observed dusty ceiling fan.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed live flies in kitchen.
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7/6/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage, 45 degees Farhenheit and pepperoni 48 degees Farhenheit, pizza cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza cooler.
- Critical. No conspicuously located thermometer in holding unit. Front line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Front line.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment. Fryers.
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5/11/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in reach in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw eggs stored over ready-to-eat food.
- Critical. Observed soiled walk-in cooler shelves.
- Critical. Observed buildup of black debris in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on dough sheeter.
- Observed residue build-up on dish racks.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on fryer baskets.
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers by pizza oven.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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