- Basic - Bowl or other container with no handle used to dispense food./ for sauce **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public./ tilapia in freezer
- Basic - Equipment in poor repair./ reach in cooler which is not in use at this time
- 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. / deli meats **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times./ in the dish area blocked by reach in unit that is not working at this time/ also has container lids stored in it.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices./pizza peel
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ front line reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ lazgna **Corrected On-Site**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - Moderate Buildup of food debris/soil residue on equipment door handles. Freezer
- Basic - Several Holes in walls. Above 3 bay, mop sink,
- Basic - Tea pitchers stored near sink exposed to splash. **Corrected On-Site**
- Intermediate - Cook line Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Front line
- Intermediate - Interior of front line reach-in cooler heavily soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.pizza peeler boards **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.foam bowls used to scoop sugar and salt in bulk containers
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.can of raid **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.washed hands while wearing gloves **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Employee washed hands with a wet cloth. Manager had him rewashed hands **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.pizza peeler boards
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.-8° **Corrected On-Site**
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in kitchen. / pizza boxes **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water./ raw chicken re- educated **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ deli meat 48 degrees f recommended rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza just put out 1/2 hr ago
- Intermediate - Hot water not provided/shut off at employee handwash sink./ all employee hand washing sinks 84 degrees f
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Heavy Build-up of grease on nonfood-contact surface.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ utensils on stove in water at 85 degrees f
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ the shelf under the drink station in closet is cracked/ chipping no longer cleanable
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.1/4 in gap on the bottom of the back door **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair./ pizza line **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing./ dump sink
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./ water temperature at 81 degrees f in all hand wash sinks
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.the hood grease pan has been removed **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.a whole is observed where the door knob was removed **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cut lunch meats and lasagna in the walk in cooler
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.clean dishes, ect are stored under the kitchen hand wash sink paper towels in a splash zone
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical - Observed soiled reach-in cooler gaskets. pizza make box
- Critical - Outer openings not protected with self-closing doors. back kitchen door Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.the back kitchedoor has an air gap at the bottom of at least 1/4 inch also missing the door handle making a 3 inch hole in the door. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.a cardboard shelf liner is in use , changed weekly
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. the lower section of the sandwiche make box is not holding food atv41 degress fahrenheit or less. technition called no potentially hazardous foods are in the unit
- Critical - Hand wash sink lacking proper hand drying provisions.on the back room hand wash sink Repeat Violation.
- Observed food debris accumulated on kitchen floor.there are leaves all over back room floor
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pa ta at 49 degress I the kitchen stop sale issued Corrected On Site.
- Critical - Outer openings not protected with self-closing doors.the back kitchen door
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.the back door is missing r=the door handle leaving a 3 inch hole to the out side
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).pasta 49 degress fahrenheit
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.MUST UTILIZE GLOVES UNTILL HOT WATER FOR HAND WASHING IS AT PROPER HAND WASHING TEMPERATURE OF 100 DEGREES This violation must be corrected by : 10/21/11. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.front line hand sink Repeat Violation.has aop Repeat Violation. Found at 74F
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.pizza maker
- Critical - Observed gas hot water heater not working pilot light won't stay lit Repeat Violation.
- Observed utensils stored in crevices between equipment.spatula's Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/20/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food./no hot water at handsink-establishment MUST UTILIZE GLOVES UNTIL THE WATER FOR HANDWASHING IS AT THE APPROPRIATE TEMPERATURE OF 100 DEGREES F-IF ANY FURTHER VIOLATIONS ARE OBSERVED PERTAINING TO AOP THE AOP SHALL BE RECINDED AS PER PROVISION WHEN AOP APPROVED
- Critical - Hot water not provided/shut off at employee hand wash sink./at either employee handsink 79-84 degrees f
- Critical - Observed hot water heater pilot out.operator calling company to come to fix.can't get it to light
- Critical - Observed toxic item on premise that is not required for the operation of establishment./bug spray-not for commercial use
- Critical - Observed unlabeled spray bottle./pink cleaning liquid appears to be degreaser by 3 compartment sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./pizza utilizing time without a time mark or written procedure will discard at 3.30 p.m
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date./must submitt yearly license fee $262.00 + late fee $50.00 to bring license into a current active status
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quatenary Corrected On Site.
- Observed utensils stored in crevices between equipment./spatula's in between the sandwich line and wall Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./front line
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.pizza h.h on cook line at 101F. Corrected On Site.
- Critical. Observed employee improperly washing hands.wiped hands and fingers with a sanitized towel.
- Observed employee with no hair restraint. Corrected On Site.
- Suffle cup usd as scoop for sugar and salt. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.uses quaternary tablets but has chlorine test kit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.dishes in handsink. Corrected On Site.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.1 to 2 inch gap at back door.
- Critical. Observed unlabeled spray bottle.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Hand wash sink lacking proper hand drying provisions. dish area.
- Critical. No Certified Food Manager for establishment. will be certified within thirty days .
- 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. no employees hired yet.
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4/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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