- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pasta, deli meat and sauce in walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken ,seafood and numerous items in top of make table , PIC states put their this morning , maoved to walkin and iced down. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin on cookline at 56 degrees, all items moved to walkin and refrigeration tech called to service. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walkin cooler thermometer broken
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken above seafood Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee putting cheeses on pizza Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. water 105 degrees
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. cookline Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board cookline Repeat Violation.
- Critical. Observed dead roaches on premises. 3 dead roachs 1 at water heater, 2 behind table cleaned up
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- Observed food debris accumulated on kitchen floor. in storeroom
- Observed food debris accumulated on kitchen floor. behind prep table and cookline
- Observed wall in disrepair. wall open at left side of back door
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 300+
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07/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed deli meats and RTE in walkin cooler. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.observed both on cookline Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. observed cutting boards on cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline . Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. observed on grill top , prep table and stove top.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed drain sink in corner. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.oven interior and behind cookline .
- Observed utensils stored in crevices between equipment. observed knives at cookline . Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.used as dumpsink at cookline Corrected On Site.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. MENS ROOM
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9/17/2009 | Routine - Food | Call Back - Complied |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOMATOES & CHEESE IN BAIN MARIE MOVED TO UNIT CAPABLE Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN ON LINE NOT CAPABLE OF MAINTAINING & CANNOT BE UTILIZED UNTIL CAPABLE PIZZA BAIN MARIE
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN INTERIOR
- Critical. Hot water not provided/shut off at employee hand wash sink. MENS ROOM
- 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
- 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 Corrected On Site.
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9/16/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/10/2008 | Routine - Food | Warning Issued |
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