- No Violations Were Observed
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08/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last reviewed 2/17/12. Discussed Alternative Operating Procedure requirements with operator. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On small table in cook line: butter 80°, chicken stock 85°, lemon butter 82°. Corrective action taken, moved to reach in cooler. Portioned lasagna 56-58° in top section of right make table. In walk in cooler: minestrone 47-49°, date marked 7/29, cooked marinara date marked 7/27 49° Stop Sale issued. **Repeat Violation** **Warning** At callback 8/1/14, pizza sauce made yesterday and placed in walk in cooler to cool found today at 88-91°. I explained to operator yesterday that the he needed to divide the large container (70lbs) in smaller batches for it to cool properly. Operator stated the walk in cooler was at 41°F when he placed the sauce in cooler. Stop Sale issued. Other items in unit: pastas 39-41°, soups 40°, lasagna 39°, egg plant 39°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Minestrone and cooked marinara. See Stop Sale for details. **Warning** At callback 8/1/14, Stop Sale issued on 70 lbs of homemade pizza sauce. Also in walk in cooler observed the same minestrone that was stopped sale yesterday. Operator stated he put it in the freezer and cooled it before bringing back in walk in cooler. He discarded it during today's inspection.
- High Priority - Vacuum breaker missing at mop sink faucet. Outside back door. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by linen hamper. Dish area. **Warning**
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08/01/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last reviewed 2/17/12. Discussed Alternative Operating Procedure requirements with operator. **Repeat Violation** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. On ice machine. **Warning**
- Basic - In-use tongs stored on oven door handle. Pizza oven. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Replaced it with a rubber mat. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right table in cook line. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On small table in cook line: butter 80°, chicken stock 85°, lemon butter 82°. Corrective action taken, moved to reach in cooler. Portioned lasagna 56-58° in top section of right make table. In walk in cooler: minestrone 47-49°, date marked 7/29, cooked marinara date marked 7/27 49° Stop Sale issued. **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Minestrone and cooked marinara. See Stop Sale for details. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. Outside back door. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by linen hamper. Dish area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Both in cook line. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Pizza sauce 47-49°, lasagna 53°, pasta 69°, egg plant 50°, per manager all these items were cooked today and placed in walk in cooler to cool. Walk in cooler ambient temperature is 44°F **Warning**
- Intermediate - Walk-in cooler 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. Ambient temperature is 44°F. Corrective action taken, manager turned down the thermostat. **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last reviewed 2/17/12
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Numerous in walk in freezer and walk in cooler.
- Basic - Bowl or other container with no handle used to dispense food. Sugar, bulk container.
- Basic - Carbon dioxide/helium tanks not adequately secured. One, back room.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on pizza make table.
- Basic - Fan cover in walk-in cooler has accumulation of dust. Heavy build up.
- Basic - Interior of microwave soiled with encrusted food debris. Heavy build up inside of both microwaves I cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza station, reach in coolers in cook line and bar.
- Basic - Paper towel used as liner for food container. Raviolis in right make table.
- High Priority - Butter held at greater than 41 degrees Fahrenheit. In cook line 76°. Time as a Public Health Control discussed.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To wrapped prosciutto.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter chips 59°, on salad table. Cut lettuces 54°, cut cabbage 56°, cut tomatoes 52°, all items in salad table. Unit is not working and items are kept with ice but ice is not touching the containers. Time as a Public Health Control discussed as an option for these items.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Plate with raw chicken Parmesan over container with raw calamari. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Light build-up on top and corers of interior compartment.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Two, kitchen. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked sausages.
- Intermediate - Reach-in cooler 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. Salad table ambient temperature is 54°.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Toscana soup and minestrone soup both 49°F in WIC. Ambient in WIC 41°F. Voluntarily discarded. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Six broken eggs in WIC. Voluntarily discarded. **Corrected On-Site**
- 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. Milk opened yesterday, no date mark. **Corrected On-Site** **Repeat Violation**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids
- Basic - Hole in wall. By walk on cooler
- Basic - No copy of latest inspection report available. Locked in office
- Basic - Outer openings not protected with self-closing doors. Rear
- Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
- 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
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Came from outside and was ready to get spaghetti **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not working
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over cooked snail **Corrected On-Site**
- 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. Milk opened yesterday morning
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Linens on top, by ice machine **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep unit
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Corrected On-Site**
- Critical - Food not properly protected from contamination. Pan with lemons on top of sliced onions, bottom of pan touching cut onions **Corrected On-Site**
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. 38? in ice water **Corrected On-Site**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary at bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed buildup of slime in the interior of ice machine. Slight **Repeat Violation**
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Pizza cooler **Repeat Violation**
- Critical - Observed food being cooled by nonapproved method. 107? lasagna in walk in cooler, covered, corrective action: uncovered
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prep reach in by cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60? butter on counter, corrective action : iced down
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site** **Repeat Violation**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoes, cooked yesterday morning **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine. slight
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. prep unit and pizza unit
- Critical - Observed food stored in ice used for drinks. lemon container in ice bin Corrected On Site.
- Critical - Observed food stored on floor. boxes in walk in freezer Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice, by cook line
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. pepper Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. buttermilk Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over onions in walk in cooler Corrected On Site.
- Critical - Observed toxic item improperly stored. soap, bleach by clean lids
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils by server area
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. croutons Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine and quaternary
- Critical - No handwashing sign provided at a handsink used by food employees. by ice machine 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 server
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. grabbed cooked chicken, bread, meatballs Corrected On Site. Approved AOP
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cut raw chicken, then grabbed cooked meatballs to make a said sandwiche Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice at handsink by 3 comp sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 88F water, tongs at cook line Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk opened on Tuesday
- Critical - Observed raw animal food stored over ready-to-eat food. raw lobster and raw chicken over asparragous, reach in cooler by cook line
- Observed single-service articles stored without protection from contamination. to go containers, storage area Corrected On Site.
- Critical - Observed unlabeled spray bottle. under handsink, beverage area Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Vacuum breaker mising at hose bibb. mop sink
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. 60 days to obtain.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. In line water filters by ice machine.
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10/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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