- Basic - Carbon dioxide/helium tanks not adequately secured. Next to exit door
- Basic - Ceiling in disrepair. Water damage above dish area
- Basic - Food stored in holding unit not covered. In 2 doors glass reach in cooler in wait station pre made salads not covered **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. 1 door HOBART in cook line
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In cook line **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. In cook line **Corrected On-Site**
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to exit door
- Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board in prep area
- 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. In prep area cup with no lid
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.employee in cook line **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Food debris/dust/soil residue on dry storage shelves. Rolling cart in cook line heavily soiled
- Basic - Soiled reach-in cooler gaskets. 2 doors flip top reach in cooler in cook line
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw ground beef over marinara sauce in 1 door tall reach in cooler in cook line
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. 2 doors glass reach in cooler in server station
- Intermediate - Employee filled water pitcher/cup at handwash sink. In cook line
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 doors flip top reach in cooler in cook line COLDTECH
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors glass reach in cooler in server station cooked meatballs ,cooked soup
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bathroom not conveniently located and accessible to employees. Using as storage
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to dry storage
- Basic - Equipment in poor repair. Flip top reach in cooler in cook line in 52°f not maintaining proper temperature of 41°f or below,don't use unit until fixed.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Next to ice machine
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In flip top cooler raw tuna,raw chicken cooked lasagna cooked pasta all in 52°f in unit not maintaining proper temperature
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Line cook
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Lasagna in flip top cooler in 52°f over 6 hours
- Intermediate - Handwash sink not accessible for employee use at all times. In cook line blocked by equipment
- Intermediate - Handwash sink used for purposes other than handwashing. In dish area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cook line
- Intermediate - No soap provided at handwash sink. In cook line
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.in cook line by hand wash sink
- 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. In cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In cook line next to clean plates above flip top cooler
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking in cook line
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. In kitchen under pizza oven bread rolls
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. In cook line
- Basic - Soiled reach-in cooler gaskets.in cook line 2 doors pizza station
- Basic - Wall soiled with accumulated food debris. By hand wash sink in kitchen
- Intermediate - Handwash sink not accessible for employee use at all times. In dish area missing hot water nub
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.and tray with utensils in cook line
- Intermediate - No chlorine 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.in cook line
- Intermediate - No soap provided at handwash sink. In cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and meatballs in 1 door silver reach in cooler in kitchen
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dough mixer in prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in prep table by prep area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. bleaching towels inside in prep area
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice inside in prep area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed objectionable odors in bathroom. in emoloyee bathroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in 2 door reach in cooler in kitchen pepproni at 50 degress,manager turn down thermostat in unit to drop temperature control to 41 degress or below .
- Critical - Observed soiled reach-in cooler gaskets throughout restaurant .
- Observed wall soiled with accumulated food debris. by hand wash sink in front line.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.backdoor.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. no test kits
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. frontline handwash sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets with debris build-up. frontline reach-in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical - Observed small flying insects in dishwash area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No handwashing sign provided at a handsink used by food employees. in kitchen
- Critical - Observed 3 dented cans of red kidney beans in stockroom Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor, produced in kitchen Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. block with food trays
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 45 degrees F in reach in cooler Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. shells eggs in reach in cooler Corrected On Site.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
- Critical - Handwash sink not accessible for employee use at all times. block with portable table
- Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. in kitchen
- Observed attached equipment soiled with accumulated food debris. throughout kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook pasta Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. shopping bags in reach in freezer
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area. pasta in reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. sauces in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , salads in reach in cooler
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans of tuna in stockroom Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. shells eggs
- Critical. Observed employee eating in a food preparation or other restricted area. male cook
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. in kitchen next to 3 compartment sink
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seating [83]
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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8/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44,45,46 degrees F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/19/10.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed single-service items stored on floor. napkins in passage way leading to restroom
- Critical. Observed incorrect information on Hotel and Restaurant license. seating [83]
- Carbon dioxide/helium tanks not adequately secured.
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8/18/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric
- Critical. Observed raw animal food stored over ready-to-eat food. shells eggs in ric
- Critical. Observed food stored on floor. bread in kitchen Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Observed single-service items stored on floor. in passage way
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Lights missing the proper shield, sleeve coatings or covers. in stockroom
- Carbon dioxide/helium tanks not adequately secured.
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3/16/2010 | Complaint Full | 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. in ric
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. shells eggs in ric
- Critical. Observed uncovered food in holding unit/dry storage area. in ric
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers. in stockroom
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over cooked food. shells eggs in ric
- Critical. Observed food stored on floor. flour in stockroom
- Critical. Observed uncovered food in holding unit/dry storage area. in ric
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor.in stockroom
- Critical. Handwash sink not accessible for employee use at all times. in service area
- Critical. Observed handwash sink used for purposes other than handwashing. used for washing wiping clothes
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. males and females restroom
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. in kitchen and restrooms
- Lights missing the proper shield, sleeve coatings or covers.in stockroom
- Carbon dioxide/helium tanks not adequately secured.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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