- Basic - Equipment in poor repair. 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. Cookline flip top reach in cooler, cookline drawer reach in cooler under the stove, cookline drawer reach in cooler under the oven. Fliptop reach in cooler incapable of maintaining TCS food under 41°F. 08/27/13
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, artichoke, cheese, cut tomatoes and lettuce, peppers at 49-51F on the flip top cookline reach in cooler. Cheese sticks, pasta on the cookline drawer reach in cooler under the stove. Peppers, ham, cheese, cold cuts on the fliptop reach in cooler at 46-51°F. 08/27/13
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07/22/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. COOK LINE, PIZZA LINE.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in a location that is exposed to splash/dust. CHEESE BY HAND SINK AT WAIT STATION.
- Basic - Nonfood-grade bags used in direct contact with food. COVER BREAD.
- Basic - Stored food not covered in walk-in cooler. SAUCES.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT TO RTE LASAGNA IN WALK IN FREEZER.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM @ 48°, DELI MEAT @ 49°.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. PIZZAS.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with food. BLUE LIQUID BY DISH MACHINE.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. STORING PANS AT WAIT STATION.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. STUFFED PEPPERS, LASAGNA.
- Intermediate - Records/documents for required employee training do not contain all of the required information. NO DATE OF TRAINING OR EXPIRATION.
- Intermediate - Refrigerator 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. SOUTH COOK LINE.
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 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. Cookline flip top reach in cooler, cookline drawer reach in cooler under the stove, cookline drawer reach in cooler under the oven. Fliptop reach in cooler incapable of maintaining TCS food under 41°F. 08/27/13
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, artichoke, cheese, cut tomatoes and lettuce, peppers at 49-51F on the flip top cookline reach in cooler. Cheese sticks, pasta on the cookline drawer reach in cooler under the stove. Peppers, ham, cheese, cold cuts on the fliptop reach in cooler at 46-51°F. 08/27/13
- High Priority - Vacuum breaker missing at mop sink faucet.
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8/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Cup inside salt container. **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. Soda bags
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair. 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. Cookline flip top reach in cooler, cookline drawer reach in cooler under the stove, cookline drawer reach in cooler under the oven.
- Basic - Food stored in dry storage area not covered. Flour, sugar **Corrected On-Site** **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. Soiled scoop holder. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Pasta on the cookline drawer reach in cooler under the oven, at 52°F.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, artichoke, cheese, cut tomatoes and lettuce, peppers at 49-51°F on the flip top cookline reach in cooler. Cheese sticks, pasta on the cookline drawer reach in cooler under the stove.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Tomato sauce cooling overnight in a deep plastic, closed container found t 60°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sliced pizza, Discarded. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets on the floor.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep, closed containers.
- Intermediate - No soap provided at handwash sink. Waitress station
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sausage at he pizza station cooling from 92°F to 82°F in an hour, move to a freezer. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, sauces on the walk in cooler. **Corrected On-Site** **Repeat Violation**
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8/26/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/23/2013 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. coffee station, waitress station. Repeat Violation.
- Observed a nonfood-grade basting brush used in food. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables at the cookline. Corrected On Site. gloves. Repeat Violation.
- Observed dispensing equipment that allows contamination. no handled utensils inside food containers.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. observed pasta already at room temperature cooling in the prep area. Corrected On Site. moved inside the walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta at the waitress station. Corrected On Site. discarded.
- Critical - Observed uncovered food in holding unit/dry storage area. salt, sugar, flour in dry storage area.
- Critical - Observed uncovered food in holding unit/dry storage area. sauces on the walk in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without written procedures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta in the walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar, flour.
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11/20/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler right drawers. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler. operator turned the unit colder. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station reach in cooler open top. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. over walk in cooler.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. coffee station.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza station. Corrected On Site. gloves.
- 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 changing gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. chest reach in freezer lid with exposed insulation.
- Observed floor area(s) covered with standing water. water heater area.
- Observed leaking pipe at plumbing fixture. water heater.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese cake, cheeses in the salads reach in cooler. Corrected On Site. operator turned the unit colder. 42 degrees fahrenheit at the end of the inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts, roasted pepper in the sandwich station reach in cooler open top. Corrected On Site. moved insidd the cooler. 45 degrees fahrenheit at the end of the inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta in the cookline reach in cooler right drawers. Corrected On Site. moved to the walk in cooler. 42 degrees fahrenheit at the end of the inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta, garlic and oil in the waitress station. Corrected On Site. ice bath.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dairy products in the walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Soup, wi cooler, see 1b. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Ladys, Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.cooks line.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.Meatballs, meat sauce, wi frezer, Corrected On Site.
- Critical - Observed scale soiled with accumulation of food residue.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Lasagna, wi cooler, Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse 3 gallons of soup at 48 F, cooling for longer than 12 hours.Wi cooler, Corrected On site, operator in charge discarded product.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.Kitchen. see 29.
- Violation: 29-08-1 Plumbing system in disrepair.Hot water faucet, handwash sink,kitchen.
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 33-16-1 Observed open dumpster lid.
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9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen. see 29.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Missing drain plug at dumpster.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. 7 employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Knifes.
- Critical - Observed encrusted material on can opener.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed food stored on floor.Beef, seafood, wi cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.Cooks line.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.Lasagna, wi frezer.
- Critical - Observed raw animal food stored over cooked food.Chicken over cooked beef, wi cooler.
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair.Hot water faucet, handwash sink,kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pizza, Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Lasagna, cooked beef, sauces, wi cooler. Repeat Violation.
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7/22/2011 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. Kitchen.
- Missing drain plug at dumpster.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed accumulation of grease in the diswasher's racks.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.
- Observed leaking pipe at plumbing fixture. Handwash sink faucet, kitchen.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food.Reach in cooler, cooks line, Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.2 reach ins, cook's line. Instructed operator to use other units available on site that maintain 41 F under while these 2 units are fixed. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 reach ins, cook's line.
- Critical. No conspicuously located thermometer in one holding unit. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of water residue.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed cracked floor tiles, prep area and bathrooms.
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11/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of water residue.
- Critical. Hot water not provided/shut off at employee hand wash sink, kitchen, see 29.
- Plumbing system in disrepair, hot water faucet, handwash sink, kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated on mop sink's floor.
- Observed improper storage of maintenance tools that interferes with cleaning. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, unit under grill.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean wiping cloth not properly stored. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime in the interior of ice machine's scoop holder. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on dry foods storage counters.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Plumbing system in disrepair, faucet, waitress station.
- Observed leaking pipe at plumbing fixture, 3 compartment's sink..
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical. handwashing sink's faucets unclean, mildew build up.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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7/31/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, under grill unit.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Violation: 14-33-1 Observed equipment in poor repair, broken plastic storage containers.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- 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
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7/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 4/30/2009 | Routine - Food | Warning Issued |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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