- 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. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Shredded cheese-56F (pizza cooler) Meatballs-51F-53F (clear door cooler)
- Critical - Violation: 04-01-1 Cold holding equipment (clear door, 48F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 5-18-11. Silver pizza cooler-50F Three door clear cooler-53F
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-26-1 Observed raw animal food (ground meat) stored over ready-to-eat food (open container of sauce). Repeat Violation.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit (silver cooler) in poor repair.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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5/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment (clear door, 48F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 5-18-11.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food being cooled by nonapproved method-food observed in cooler above 70F. Corrected On Site.
- Critical - Observed food contaminated by unsanitized equipment-observed food prepared on soiled counter. Repeat Violation.
- Observed gaskets/seals on cold holding unit (silver cooler) in poor repair.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed raw animal food (ground meat) stored over ready-to-eat food (open container of sauce). Repeat Violation.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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5/17/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food (pizza) held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food (clear door cooler). Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area-storage containers do not have tops.
- Critical. Observed food contaminated by unsanitized equipment-sandwiches prepared on unclean counters.
- Observed ripped/worn tin foil used as shelf cover.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed ceiling in disrepair.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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1/12/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment (three door clear cooler, 50F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Certified Food Manager unable to answer basic Food Code questions-thermometer calibration.
- Critical. Person in charge failed to insure proper cooling.
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9/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food (cooked pizza) not held at 135 degrees Fahrenheit or above.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation-5/09.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-cooked pizza observed.
- Critical. Observed empolyee wash hands with no hot water.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed buildup of soiled material on mixer equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Handwash sink (next to 3 compartment sink) not accessible for employee use at all times. Corrected On Site.
- Critical. Lack of toilet tissue at toilet.
- No cleaning implements provided for trash/garbage receptacles.
- Observed ceiling in disrepair.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food (pizza) held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
- Critical. Observed potentially hazardous food (garlic-in-oil) cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed raw animal food stored over ready-to-eat food. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer (chlorine) at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed wall soiled with accumulated food debris.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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