- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hard-boiled egg observed at 60 in cookline reach-in cooler top with no cover. also on top is cheeses, sliced and diced tomatoes. in bottom,of same cookline reach-in cooler anchovies found at 52 degrees. in cookline reach-in cooler next to stove raw chicken observed at 52 degrees. in cookline reach-in cooler drawers cooked sausage found at 52 degrees. many other foods throughout kitchen found above 41 degrees. This violation must be corrected by : 6/24/10. On callback hard-boiled egg on cookline reach-in cooler top found at 60 degrees. In bottom of same cooler anchovies found at 50 degrees.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce at cookline steam table found at 114 degrees. On callback sauces on same steam table found at 109, 110, and 112 degrees.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in cooler at end of cookline nearest to deli room. also reach-in cooler inbetween stoves on cookline This violation must be corrected by : 6/24/10. On callback reach-in cooler inbetween stoves on cookline now maintaining foods at proper temperatures. reach-in cooler at end of cookline nearest deli area ambient air temperature in bottom of cooler found at 51 degrees. no foods observed in this cooler at 41 or below.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over raw calamari in walk-in cooler
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw shrimp stored over cooked lasagna in cookline reach-in cooler closest to dishmachine.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed grabbing salt mixture and shredded cheese with bare hands on cookline. Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives, tongs, spatulas at cookline
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee putting on a new pair of gloves without washing hands first
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. completely torn on reach-in cooler door on cookline nearest deli area
- Critical. Violation: 20A-08-1 Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. cookline sanitizer bucket found with 0 ppm.
- Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. gauge reads 150 degrees
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. at dishmachine
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer. dried food debris on blade
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. covered sink at waitline
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. covered sink on waitline
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. covered with large sign that says 'dont use this sink' at waitline near office
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. at waitline nearest office. dispenser out of batteries
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. employee washroom
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in deli area sanitizer bucket found above 200ppm
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 8/24/10.
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6/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hard-boiled egg observed at 60 in cookline reach-in cooler top with no cover. also on top is cheeses, sliced and diced tomatoes. in bottom,of same cookline reach-in cooler anchovies found at 52 degrees. in cookline reach-in cooler next to stove raw chicken observed at 52 degrees. in cookline reach-in cooler drawers cooked sausage found at 52 degrees. many other foods throughout kitchen found above 41 degrees. This violation must be corrected by : 6/24/10.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce at cookline steam table found at 114 degrees.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in cooler at end of cookline nearest to deli room. also reach-in cooler inbetween stoves on cookline This violation must be corrected by : 6/24/10.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over raw calamari in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp stored over cooked lasagna in cookline reach-in cooler closest to dishmachine.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed grabbing salt mixture and shredded cheese with bare hands on cookline. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives, tongs, spatulas at cookline
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee putting on a new pair of gloves without washing hands first
- Observed gaskets/seals on cold holding unit in poor repair. completely torn on reach-in cooler door on cookline nearest deli area
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. cookline sanitizer bucket found with 0 ppm.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. gauge reads 150 degrees
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. at dishmachine
- Critical. Observed encrusted, soiled material on slicer. dried food debris on blade
- Critical. Cold water not provided/shut off at employee handwash sink. covered sink at waitline
- Critical. Hot water not provided/shut off at employee hand wash sink. covered sink on waitline
- Critical. Handwash sink not accessible for employee use at all times. covered with large sign that says 'dont use this sink' at waitline near office
- Critical. Hand wash sink lacking proper hand drying provisions. at waitline nearest office. dispenser out of batteries
- Critical. Handwashing cleanser lacking at handwashing lavatory. employee washroom
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in deli area sanitizer bucket found above 200ppm
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 8/24/10.
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6/23/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauces, cooked meats, cooked foods, leftovers in WIC. On second CB no items in walk-in cooler have been date-marked.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two RICs in pizza prep area. glass display RIC not functioning in top or bottom and metal RIC near kitchen This violation must be corrected by : 11/19/09. At callback inspection cooler not functioning at 41 or below but no PHF in cooler. On second CB glass display cooler fixed. Metal reach-in cooler still not functioning. food in this cooler is iced down and is holding the correct temperature.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish behind cooked meats and sauces in cookline RIC top. On second CB raw fish behind cooked peppers and sauce in cookline reach-in cooler top.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over cooked pasta in cookline RIC closest to dishmachine. raw chicken over cooked mixture in WIC on rolling cart. On second CB raw shrimp and raw chicken over cooked lasagna in reach-in cooler closest to dishmachine on cookline
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher scraped/handled dirty food wares then put away clean without washing hands inbetween tasks. On second CB dishwasher still observed handling dirty food wares then handling clean without washing hands inbetween tasks.
- Critical. Violation: 53B-08-1 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. Pro This violation must be corrected by : 1/19/10. At second CB no employee training completed.
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1/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauces, cooked meats, cooked foods, leftovers in WIC
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two RICs in pizza prep area. glass display RIC not functioning in top or bottom and metal RIC near kitchen This violation must be corrected by : 11/19/09. At callback inspection cooler not functioning at 41 or below but no PHF in cooler.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish behind cooked meats and sauces in cookline RIC top
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. box of raw veal on top of box of raw bacon in WIC
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over cooked pasta in cookline RIC closest to dishmachine. raw chicken over cooked mixture in WIC on rolling cart
- Critical. Violation: 08A-28-1 Observed food stored on floor. WIF boxes
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives on cookline
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee handled raw chicken to put into deep fryer then grabbed cooked chicken without washing hands inbetween
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher scraped/handled dirty food wares then put away clean without washing hands inbetween tasks
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back prep on table directly next to employee weighing cooked pasta
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. by kitchen entrance
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. back prep handsink next to WIC
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. back prep handsink next to WIC
- Critical. Violation: 53B-08-1 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. Pro This violation must be corrected by : 1/19/10.
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11/19/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauces, cooked meats, cooked foods, leftovers in WIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeats, tuna salad, cheeses in pizza area RIC Corrected On Site. iced down
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeats, cheeses, chicken salad in glass display RIC at pizza prep This violation must be corrected by : 11/19/09.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza sitting out on RIC top in pizza prep area. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two RICs in pizza prep area. glass display RIC not functioning in top or bottom and metal RIC near kitchen This violation must be corrected by : 11/19/09.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish behind cooked meats and sauces in cookline RIC top
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. box of raw veal on top of box of raw bacon in WIC
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cooked pasta in cookline RIC closest to dishmachine. raw chicken over cooked mixture in WIC on rolling cart
- Critical. Observed food stored on floor. WIF boxes
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting cooked chicken with bare hands. employee handling cooked chicken and bread with bare hands on cookline This violation must be corrected by : 11/19/09.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives on cookline
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee handled raw chicken to put into deep fryer then grabbed cooked chicken without washing hands inbetween
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher scraped/handled dirty food wares then put away clean without washing hands inbetween tasks
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back prep on table directly next to employee weighing cooked pasta
- Critical. No handwashing sign provided at a handsink used by food employees. by kitchen entrance
- Critical. Hand wash sink lacking proper hand drying provisions. back prep handsink next to WIC
- Critical. Handwashing cleanser lacking at handwashing lavatory. back prep handsink next to WIC
- 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. Pro This violation must be corrected by : 1/19/10.
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11/18/2009 | Routine - Food | Warning Issued |
| No report available. | 2/4/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/2/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/1/2008 | Routine - Food | Warning Issued |
| No report available. | 7/14/2008 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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