- Basic - Food debris accumulated on kitchen floor. Clean the debris, from the floor, beneath the make table.
- Basic - Hole in wall. Repair the holes in the wall next to and behind the kitchen hand-washing sink.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking spray-nozzle spigot at the three-compartment sink.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Replace the missing ceiling tile outside of the walk-in cooler.
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Complete the AOP form provided, for review at the next inspection.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Clean the black substance, from the walls, in the dish-washing area.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet, at the hand-washing sink, in the pizza-prep area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Install a vacuum breaker, between a hose and the hose splitter, at the mop sink.
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. Replace the missing and broken tiles, along the wall, where the wall meets the floor.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Remove the ice dams, from the floor, in the walk-in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Clean the black substance, from the walls, in the dishwashing area.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. Clean the crumbs from the inside of the pizza proofer.
- Basic - Establishment does not have a written copy of an approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Complete the AOP, provided, and keep on the premises for review by the health inspector.
- 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. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when preparing pizzas. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Label the spray bottle of glue with its common name.
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated black debris in dishwashing area. Clean the black substance, from the wall, in the dishwashing area.
- Intermediate - Interior of pizza proofer soiled with accumulation of food residue. Clean the crumbs from the inside of the pizza proofer.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees need to wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands and wear disposable-plastic gloves when spredding pizza toppings. Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. The written "Alternative Handwashing Procedure" is past due to be reviewed, signed and dated. The copy on premises is dated December 2010. Complete the review of the AOP, and keep an updated copy kn tge premises.
- Observed single-service articles stored without protection from contamination. Store cardboard-takeout boxes, at the chicken-wing-prep station, inverted. Corrected On Site.
- Plumbing system in disrepair. Repair of the slow-draining handwashing sink, in the kitchen, is in progress. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated chicken nuggets need to be labeled with the date they were repackaged.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Replace the missing ceiling tile, above the handwashing sink, in the dishwashing area.
- Observed grease accumulated on kitchen floor. Clean the accumulated grease from the floor beneath the deep friers.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Break down empty boxes, and place them in the dumpster.
- Observed residue build-up on nonfood-contact surface. Clean the refrigerator-door gaskets.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. AOP procedure must be reviewe and updated at least once per year. AOP form provided.
- Lights missing the proper shield, sleeve coatings or covers. Replace the missing light shield in the dishwashing area.
- Observed build-up of dirt on nonfood-contact surface. Clean the dirt from the handwashing-sink in the dishwashing area.
- Observed floor area(s) covered with standing water. Mop up the standing water on the floor in the walk-in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area. Clean the black substance from the wall behind the three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open packages of frozen foods must be marked with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods, in the walk-in cooler, must be marked with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods, in the walk-in cooler, must be labelled with their common names.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside of the reach-ifreezer.
- Observed food debris accumulated on kitchen floor. Clean the food debris from the floor of the walk-in cooler.
- Observed grease accumulated on kitchen floor. Clean the grease, from the floor, beneath the deep friers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the pizza-prep-table refrigerator.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the pizza-dough proofer.
- Observed wall soiled with accumulated food debris. Clean the black substance , from the walls, behind the dishmachine.
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3/30/2011 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical - (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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3/28/2011 | Complaint Full | Warning Issued |
- Observed grease accumulated under cooking equipment. Clean grease from the floor beneath the deep friers.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor in walk in cooler. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled maketable cooler gaskets.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor./walkin freezer.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment./dishwasher has build up inside.
- Observed single-service articles stored without protection from contamination./ wing boxes notinverted./ above fryers.
- Lights missing the proper shield, sleeve coatings or covers./ above pizza make line.
- Light not functioning./ prep area.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled walkin cooler shelves.
- Observed wall soiled with accumulated black debris walkin cooler door outside area.
- Lights missing the proper shield, sleeve coatings or covers./ walkin freezer.
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2/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers./ walkin cooler.
- Lights missing the proper shield, sleeve coatings or covers./ walkin freezer.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./ cheese Corrected On Site.
- Equipment and utensils not properly air-dried.
- Observed ceiling in disrepair./ back storage / office area.
- Lights missing the proper shield, sleeve coatings or covers./ walkin cooler.
- Lights missing the proper shield, sleeve coatings or covers./ walkin freezer.
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7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
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