- Basic - Food-contact surface not smooth and easily cleanable. BBQ sauce container reused for storage of buffalo sauce in walk in cooler. Container has a hollow handle.
- Basic - Gaskets/seals on holding unit in poor repair. Pizza station reach in cooler.
- Basic - Spray bottle containing a food product not labeled. Bottle of clear liquid (vinegar per employee) near salad station. Labeled by manager. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Pre-packaged Buffalo sauce made with real butter at 75°F on counter behind register. Units have been left out overnight. Establishment was unaware items had to be held cold or on time as a public health control. Discussed time or cold holding system for sauces.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Buffalo sauces in pre-packaged souffl cups behind register. Sauce is made with real butter.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce at 124°F in steam table by display window for pizza by the slice. Unit turned up by manager. 136°F at second temperature at end of inspection
- Intermediate - Encrusted material on can opener blade. Near hand sink in kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near register near pizza by the slice area. Placed by manager. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grilled chicken in pizza make table by register. Labeled 9/19 by manager. **Corrected On-Site**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Microwave by register. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Spoons in cup behind hot holding station near register. Inverted by manager. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Marinara sauce in walk in cooler at 55°F has been cooling since last night per manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Marinara sauce at 55°F in walk in cooler. Has been cooling since last night per manager.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken strips over fries in reach in freezer by pizza ovens. Moved by manager. **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. Feta cheese in pizza make table reach in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara sauce cooling in large food container since last night per manager. Temperature is 55°F
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Pizza make table by oven. **Repeat Violation**
- Basic - Equipment in poor repair. Unit holding pasta and lettuce by register. Both items over 41°F. Unit unable to keep items at or below 41°F. Do not use for the storage of TCS items until functioning properly.
- Basic - Interior of microwave soiled with encrusted food debris. White microwave by register.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 50°F, pasta 51°F in cold hold station by register. Manager said they have only been out about an hour. Ice added to bottom of station.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue liquid by hand sink by register. Labeled by manager. **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Toppings station.
- Basic - In-use tongs stored on chain above fryer between uses. Moved by manager. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken made on Saturday not date marked in reach in cooler at toppings station.
- No child labor law poster. For reporting purposes only.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Frontline and over prep table in rear of establishment.
- Observed cutting board grooved/pitted and no longer cleanable. Pizza make station.
- Critical - Observed interior of microwave soiled. Frontline. Repeat Violation.
- Observed no child labor law poster.
- Observed personal care item stored with food. Cell phone charging on prep table in rear of establishment.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw Chicken over ice cream in reach in freezer.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. DRY STORAGE
- Critical - No conspicuously located thermometer in holding unit. FRONTLINE COOLER
- Critical - No handwashing sign provided at a handsink used by food employees. FRONTLINE HANDSINK
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. PREPARATION SINK Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination. ITEMS NOT INVERTED IN DRY STORAGE Corrected On Site.
- Observed single-service items stored on floor. CUPS Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. BOWLS OF DRY SPICE AT PIZZA PREPARATION TABLE
- Critical - Observed unlabeled spray bottle. FRONTLINE
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Butter 132F. Corrected On Site. 01-13-12 Butter 116F.
- 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. Before gloves.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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1/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tortellini salad 46-49F service area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Butter 132F. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tortellini salad.
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11/9/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Pizza pans stored on grease trap.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen.
- Light not functioning. Underneath hood system.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelves in storage room.
- Observed build-up of food debris, dust or dirt on exterior of fry container in walk-in cooler. Exterior of flour container on cookline.
- Critical - Observed food stored on floor. Pizza sauce in walk-in cooler. Eggs [not 6 inches off ground] in walk-in cooler.
- Observed grease accumulated under cooking equipment at cookline.
- Critical - Observed mixer soiled from previous day.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Diced ham in make table.
- Observed single-service items stored on floor. Straws in storage room.
- Critical - Observed soiled cutting board on make table.
- Critical - Observed toxic item stored by food. First aid items over food prep table. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Under triple sink. Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. REACH IN COOLER IN FOOD DISPLAY AREA
- Critical. Observed food stored on floor. PIZZA SAUCE IN WALK IN COOLER Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. WIRE SHELVING OF MAKE TABLE
- Critical. Observed food-contact surfaces encrusted with soil deposits. INTERIOR OF FLOUR CONTAINER
- Observed residue build-up on nonfood-contact surface. EXTERIORS OF FLOUR CONTAINER
- Critical. Observed handwash sink used for purposes other than handwashing. RAGS STORED IN HANDSINK Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. SANITIZER TOO HIGH IN DISHWASHING AREA
- Critical. Observed unlabeled spray bottle.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. SANITIZER DISPENSOR
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11/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BACON, COOKED CHICKEN , CHEESE , RONI AT 46-48 IN WALKINCOOLER . PASTA SALAD AT 50 FRONTLINE ICE TABLE. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BUTTER AT 70 F FRONTLINE Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.CHICKEN POT PIE MIX IN WALKINCOOLER AT 48 Corrected On Site. SEE STOP SALE
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKINCOOLER Repeat Violation.
- Critical. Observed food stored on floor.BOXED ITEMS ON FLOOR IN WALKINCOOLER
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CHIPPED PLASTIC CONTAINER LIDS
- Observed gaskets/seals on cold holding unit in poor repair. REACHIN COOLER BY OVEN
- Observed nonfood-contact equipment in poor repair MISSING PLATE IN FRONTLINE MICROWAVE Repeat Violation.
- Observed single-service items stored on floor. PIZZA BOXES - BACK STOREROOM
- Observed single-service articles improperly stored. FRONTLINE ITEMS NOT INVERTED
- Critical. Observed dead roaches on premises. 1 DEAD ROACH UNDER FRONTLINE COUNTER Corrected On Site.
- Observed grease accumulated on kitchen floor. BEHIND COOKLINE EQUIPMENTAND
- Observed personal care item stored with food.CLOTHES ON DRINK CONCENTRATE
- Critical. Observed unlabeled spray bottle. NUMEROUS
- Carbon dioxide/helium tanks not adequately secured. OUTSIDE TANKS
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3/22/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. NUMEROUS ITEMS IN REACHIN COOLER AND MAKETABLE NEXT TO PIZZA OVEN AT 48-50 F. PLANTFOODS, POULTRY , PORK, DAIRY . ITEMS VOLUNTARILY DISCARDED .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN COOLER/MAKETABLE NEXT TO PIZZA OVEN
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. 40 F IN ICE Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER READY TO EAT IN WALKIN COOLER Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NUMEROUS FOOD CONTAINERS
- Observed employee with no hair restraint. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. CRACKED CONTAINER LIDS Repeat Violation.
- Observed nonfood-contact equipment in poor repair MISSING PLATE IN MICROWAVE Repeat Violation. FRONTLINE UNIT
- Critical. No handwashing sign provided at a handsink used by food employees. FRONTLINE SINK
- Critical. Hand wash sink lacking proper hand drying provisions. FRONTLINE AND OPPOSITE THREE COMPARTMENT SINK Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing SINK. FRONTLINE
- Critical. Observed rodent activity as evidenced by rodent droppings found. 2 HARD DROPPINGS IN DRY STORAGE Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed.
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10/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/2/2009 | Routine - Food | Warning Issued |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Complaint Full | Inspection Completed - No Further Action |
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