- Basic - Reach-in cooler gasket torn/in disrepair. Edesa cooler
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
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07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In cheese, salt. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage room. **Corrected On-Site**
- Basic - Grease/ food accumulated on kitchen floor. Under cookline equipment. Under shelving, walk in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Edesa cooler
- 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. Plating Food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta and soup 44-45F, left side of edesa cooler. Improperly iced butter 57F, feta 59F. advised to use 6 hour time as a public health control. Returned to cooler. in walk in cooler: 46F cannoli filling 45F butter 43-45F pasta 43F sausage 40F provolone 41F turkey
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Pizza cooler.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left side of edesa cooler
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07/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Dead roaches on premises. 2 on floor, kitchen. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter, single service butter at 64, heavy cream at 50 and milk at 48. Butter out on counter and returned to cooler per operator,
- 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. Putting lemons in drink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese overfilled 44-45.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 120-148 for approximately 2 hours. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler at front counter.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/21/2014 | Routine - Food | Warning Issued |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. White cooler next to register.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler next to register
- Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Single service butter 48, heavy cream 46, half and half 46, white cooler next to register
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service butter at 73 with no time or temperature control . Operator returned to cooler
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl
- 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. Making togo salad. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Crevices of interior.
- 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. Half and half, heavy cream,milk
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Light residue Pizza cooler
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2013 | Complaint Full | Call Back - Complied |
- Basic - High Priority - Dead roaches on premises. Approximately 8 scattered on floor behind equipment
- High Priority - Roach activity present as evidenced by live roaches found. 1 on cookline floor, on on floor under dish machine, 1 on dry storage floor, 8 in hallway outside of office. **Corrected On-Site**
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6/4/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Small gaps around back door due to rust/corrosion around door frame
- Basic - High Priority - Dead roaches on premises. Approximately 8 scattered on floor behind equipment
- High Priority - Roach activity present as evidenced by live roaches found. 1 on cookline floor, on on floor under dish machine, 1 on dry storage floor, 8 in hallway outside of office. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza by the slice
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6/3/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In sugar **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In container holding clean ice scoop. **Corrected On-Site*, under flattop
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment, food under shelving in hallway
- Basic - Grease accumulated under cooking equipment.
- Basic - Molding along floor in disrepair in several areas of kitchen. Molding peeling back, cracked, broken
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Small gaps around back door
- Basic - Soil residue build-up on nonfood-contact surface. Bottom of prep table shelves, vent covers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service butter 67 with no time or temperature control.
- Basic - High Priority - Dead roaches on premises. Approximately 8 scattered on floor behind equipment
- 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. Cutting washed lettuce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over pasta
- High Priority - Roach activity present as evidenced by live roaches found. 1 on cookline floor, on on floor under dish machine, 1 on dry storage floor, 8 in hallway outside of office. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Italian wedding soup 128-130 for 2 hours per operator.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired. Expired 5/14/13
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Main cookline
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza by the slice
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5/31/2013 | Complaint Full | Warning Issued |
- Violation: 23-05-1 Observed residue build-up on hood filters
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10/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PH marinara sauce with cooked vegetables at 60-67F, soup at 45-47F, cooling from 10/28/12 per operator.
- Critical - Observed dead roaches on premises. 1 on wall next to handsink, 4 in one trap behind oven, 20 in another
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee taking phone order, handling phone and cutting lettuce with bare hands without handwashing/gloves
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed residue build-up on hood filters
- Critical - Observed roach activity as evidenced by live roaches found. 1 on floor near dish machine, 3 in traps, cookline behind oven
- Critical - Observed uncovered food in holding unit/dry storage area. Items in coolers overnight
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/29/2012 | Routine - Food | Warning Issued |
- 01b-16-1 A stop sale was issued on potentially hazardous food due to temperature abuse
- 3d-05-1 Cooked PH food was not cooled from 135F to 41F within 6 hrs. On 8/7/12, lasagna was 50-53F, cooling from 8/06/12. On 8/8/12, marinara sauce made with cooked fresh vegetables was 55-68F after cooling from 8/07/12. On 10/29/12, marinara sauce made with cooked fresh vegetables was 60-67F and soup was 45-47F, both cooling from 10/28/12 per operator.
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10/29/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tray of lasagna at 50-53F in walk in cooler, cooling from 8/6/12 per operator
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. next to ice machine
- Violation: 36-15-1 Observed food debris accumulated under shelving, walk in cooler On 8/8/12, less debris
- Violation: 37-16-1 Observed ceiling leaking onto floor in front of freezer near handsink, creating puddle on the floor. On 8/8/12, no leak from ceiling due to lack of rain.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over ice machine
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8/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. next to bag in box soda
- Ceiling tile missing. small storage room
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza cooler holding PHFs at 43-56F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tray of lasagna at 50-53F in walk in cooler, cooling from 8/6/12 per operator
- Lights missing the proper shield, sleeve coatings or covers. over ice machine
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - No conspicuously located thermometer in holding unit. white server cooler
- Observed build-up of food debris, dust or dirt on bottom prep table shelves, cookline
- Observed ceiling leaking onto floor in front of freezer near handsink, creating puddle on the floor
- Critical - Observed dead roaches on premises. 3 on floor next to handsink, 2 under cabinet with handsink.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. next to ice machine
- Observed food debris accumulated under shelving, walk in cooler
- Critical - Observed food stored on floor. tray of lasagna under rack, walk in cooler
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen. server area
- Observed new tennis shoes stored on oil container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza cooler holding feta at 56F, sausage at 53F and 50F, deli meats 46F, ricotta 46F, cheese 46F, chicken 43F, in cooler overnight per operator see stop sale
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pasta, sausage
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw seafood and cooked chicken, edesa cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. sugar
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. manual sanitize until machine reads 50-100 ppm.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures or time marking.
- Critical - Observed food stored on floor. containers of tomato sauces on floor in walk in cooler
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in white freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 51F on cookline. moved to cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheese and deli meats in walk in cooler
- Observed residue build-up on nonfood-contact surface. ffan covers in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. tray of vegetables in walk in cooler
- Observed wall in disrepair. next to ice machine
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap above and below back door
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles missing. kitchen
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Manual sanitize until machine sanitizes
- Lights missing the proper shield, sleeve coatings or covers. over ice machine
- Critical - No conspicuously located thermometer in holding unit. white cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. near dish machine
- Critical - No sanitizer at handsink with AOP in use.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior doors and top surface
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed equipment in poor repair. reach in freezer lid not sealing, ice building up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Roux at 101F on cookline . Advised to keep 135F or above or 41F or below
- Critical - Vacuum breaker mising at hose bibb. mopsink
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a dented can of black olives.
- Critical - Observed evidence of employee smoking in non-designated area. Dry storage.
- Critical - Observed food stored on floor. Walk in cooler.
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats, walk in cooler .
- Critical. No conspicuously located thermometer in holding unit. Front line cooler.
- Critical. Observed raw fish stored over vegetables in the chest freezer.
- Critical. Observed food stored on floor. Walk in cooler .
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. Rusty shelves in the coke cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed residue build-up on dish racks .
- Critical. Handwash sink not accessible for employee use at all times by dish machine. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink by dish machine lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Floors not constructed easily cleanable under dry storage shelf.
- Observed grease accumulated under cooking equipment.
- Ceiling tile missing over the shelf with single service items.
- Observed wall in disrepair by ice machine.
- Carbon dioxide/helium tanks not adequately secured.
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1/6/2011 | 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. Lazagna and deli meats. walk in cooler.
- Critical. No conspicuously located thermometer in reach in cooler.
- Critical. Observed uncovered food in walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed rust build-up on reach in cooler shelves.
- Observed floor area(s) covered with standing water by ice machine.
- Observed wall in disrepair by ice machine .
- Carbon dioxide/helium tanks not adequately secured.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Thermometers provided and conspicuously placed
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food not properly date marked- pasta, luncheon meats in walk-in cooler.
- Critical. Observed improper use of cups with no handle used to dispense ready-to-eat food- sugar, salt, spices.
- Critical. Observed an open beverage containers on warewashing machine. Corrected On Site.
- Critical. Observed residue on exterior of plastic storage containers- white barrel containers.
- Critical. Observed buildup of dust/splash on exterior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Vacuum breaker missing at mopsink hose bibb.
- Observed debris accumulated on floor under ice machine, reach-in cooler, and dry storage rack.
- Observed dusty air conditioning vent covers.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Chicken cooling in a covered container. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Reach-in cooler at cookline.
- Critical. Observed soil residue on plastic food storage containers.
- Critical. Observed dead roaches on premises- one on the floor near the handsink; one on the floor under the dishmachine.
- Observed dusty/missing air conditioning vent covers.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/7/2009 | Routine - Food | Warning Issued |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/28/2008 | Routine - Food | Warning Issued |
| No report available. | 7/8/2008 | Routine - Food | Call Back - Complied |
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