- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Transfer sugar, from its open bag, to a clean, covered container.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty mop water, into the mop sink, after each use. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Observed a metal-banded paint brush being used for basting. Provide a plastic-banded, food-grade-rated basting brush.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Transfer flour, from the open bag, to a clean, covered container.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tank secured in place, so it cannot be knocked over.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Provide numerically-scaled, ambient-air thermometers inside the reach-in and walk-in coolers.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repair the inoperable light in the walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Store case of pizza boxes off the kitchen floor.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Paint, or otherwise seal, the bare cement floor in the kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times. Do not block access to the hand-washing sink in the dishwashing area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the hand-washing sink in the dishwashing area. **Corrected On-Site**
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sinks in the rear area of the kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Provide soap at the hand-washing sinks in the rear of the kitchen.
- Observed equipment in poor repair. Replace the cracked flour storage bin.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when handling foods that will not be cooked, or cooked any further. Washing hands regularly should reduce the spread of the Big Five germs (which are listed in the comment section of this report). **Corrected On-Site**
- Observed improper storage of maintenance tools that interferes with cleaning. Do not store cleaning equipment in the mop sink; it must be accessible for dumping waste water.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are originally repackaged.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-storage bin of flour with its common name.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Potentially hazardous foods were transferred to other refrigeration units. Service make-table refrigerator to maintain foods at 41 F or colder. This violation must be corrected by : 8/10/2012.
- 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.
- Observed nonfood-contact equipment in poor repair. Repair the torn refrigerator-door gaskets on the make-table refrigerator.
- Observed single-service items stored on floor. Store cases of pizza boxes off the floor.
- Critical - Observed unlabeled spray bottle. Label spray bottle of sanitizer with the common name of its contents.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Meats and cheeses, atop the make-table refrigerator, must be labeled with 4-hour labels, and discarded at the end of 4-hours. Corrected On Site.
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8/9/2012 | Routine - Food | Warning Issued |
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