- No Violations Were Observed
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07/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli ham, meatballs, crab meat.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausage, lasagna, walkin and reach in coolers. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline reach in cooler, walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. ditalinni, broth. cookline stovetop.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler, cookline cooler.
- Critical. No conspicuously located thermometer in holding unit. cookline cooler.
- Critical. Food not stored in a clean/dry location that is not exposed to splash. meatballs and sauce hot hold next to hand sink with no lids.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken, veal, beef over lettuce in cookline drawers.
- Critical. Observed food stored on floor. Pot of sauce walkin cooler floor.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after handling customers and money.
- Critical. Observed an employee with nail polish working with exposed food without wearing intact gloves. server handle pizza in oven.
- Observed employees with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.cookline make table. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. pasta drawers walkin cooler.
- Wash solution not clean.
- Wet wiping cloth not stored in sanitizing solution between uses. pizza prep, warewashing area. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters cookline
- Observed utensils stored in crevices between equipment. knife near slicer stored in crevice of slicer.
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07/14/2010 | 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. pasta walkin cooler.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza front counter.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza chef touched garlic bread no gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. cookline area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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1/28/2010 | 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. pepperoni, cheeses, deli meat.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, pasta.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline make table cooler. Corrected On Site. Operator volutarily discarded out of temp items.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked pizza at room temp. Corrected On Site.
- Critical. Observed food stored on floor. canned goods at cookline dry storage.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler, pasta, pepperoni, ground beef.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. spatula stored under hot hold appliance.
- Wet wiping cloth not stored in sanitizing solution between uses. pizza prep area, cookline.
- Critical. Observed encrusted, soiled material on slicer.
- Bowls, pans not stored inverted or in a protected manner. storage shelving.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Complaint Partial | Administrative complaint recommended |
| No report available. | 12/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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