- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw beef above lasagna . **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by pizza peel in pizza station . **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.......by the slicer
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked...... Wrong date marked on tomato sauce , tiramisu in walk in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled...... pink liquid spray bottle in bar . **Corrected On-Site**
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.......men bath room.
- Basic - Clean utensils dried with a towel. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container......above ice machine.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair........cold holding table in front line. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Repeat Violation**
- Basic - Self-closing device on bathroom door disconnected/broken......women bath room.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date......conf. No. 137041265 **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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..........put garnish onto plate with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........cheese,ham, vegetable , mushroom 55°, cut tomato 49°, pizza sauce 65° in cold holding table ,front line . Ice down on food . **Corrected On-Site** **Repeat Violation**
- High Priority - Stored food not properly protected from contamination.....stored ham front of handwashing sink , kitchen . **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mozzarella cheese container and pizza stand, kitchen and front line.
- Intermediate - Handwash sink used for purposes other than handwashing.....basil in handwashing sink, front line handwashing sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......all handwashing sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.......cold holding table in pizza station ambient temperature 63°. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by pizza peel stand in pizza station. **Corrected On-Site**
- Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....pizza station. **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........lasagna , cooked mushrooms, oozed meats ball in walk in cooler and reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.....pink spray bottle.
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
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2/13/2013 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. --- rear kitchen.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. --- ABC portable extinguisher on floor in kitchen.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. --- Class "K" portable extinguisher on floor in kitchen.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - observed base hand contact with ready to eat food. eggplant.
- observed build up on walkin cooler for blade protection.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- thru kitchen .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM.
- Critical - Handwash sink not accessible for employee use at all times. --- in kitchen, blocked by extinguisher and utensils.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - Observed buildup of soiled material on mixer head. --- in kitchen, "Globe" Mixer
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. --- in kitchen, undercounter refrigerator
- Critical - Observed handwash sink used for purposes other than handwashing. --- in kitchen, used to hold 'lexan' type pans and single service lids.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- in kitchen, undercounter refrigerator
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in kitchen, bag of flour
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name. --- in kitchen, (2) 18 qt. containers of (salt? sugar? flour? corn starch?) not labeled.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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. A One Time - 60 day time extension is granted to complete required food handlers training.
- Critical - Violation: 53B-08-1 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. (one employee, Eric, presented a partially completed/undated FSEA Foodhandlers Card. --- A One Time - 60 day Time Extension is granted to complete required food handlers training.
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11/22/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. --- mens room, Corrected On Site.
- 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. (one employee, Eric, presented a partially completed/undated FSEA Foodhandlers Card.
- 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 thermometer provided to measure temperature of food product. ---
- Nonfood-contact equipment not designed and constructed in a durable manner. --- 3 compartment Sink has no drainboards or the equivelant Repeat Violation.
- Observed personal care item stored with food/FCS. --- cellphone on preptable Food Contact Surface
- Critical - Observed raw animal food stored over ready-to-eat food. --- in walk in cooler, raw chicken stored above chocolate cake.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in walk in cooler, raw shell eggs stored atop espresso sauce for taramisu
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, baked goods, sauces.
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9/9/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured under counter at front
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times at front counter. it is blocked by large pizza spatulas
- Critical - Hot water not provided/shut off at mop sink at rear of establishment.
- Critical - Observed no covering for front counter display cooler. operator was informed that he must place cover over unit prior to opening .
- Critical - Outer openings not protected with self-closing doors at rear
- no drainboards or there equivalent is provided at 3-compartment sink
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1/31/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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