- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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05/02/2013 | Inspection | |
- Hair is improperly restrained (2,046 penalty points)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
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12/10/2012 | Inspection | |
- Hair is improperly restrained (2,046 penalty points)
- Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
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07/20/2012 | Inspection | |
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
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06/28/2011 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
- Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
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07/19/2010 | Inspection | |
- Inadequate personal cleanliness (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
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07/14/2009 | Inspection | |
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
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09/22/2008 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
- Miscellaneous, Economic Violation, Choking Poster, Training. (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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08/15/2008 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
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08/21/2007 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
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01/26/2006 | Inspection | Meatsauce at 132 degrees Fahrenheit and meatballs in sauce at 134 degrees Fahrenheit in small steam table in the kitchen by the range. The sauces were voluntarily discarded at the time of the inspection.
White garlic pizza at 68 degrees Fahrenheit in front display case without hot holding capacity. Pizza was voluntarily discarded at the time of the inspection. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
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10/20/2005 | Re-Inspection | Sausage/pepperoni, veggie, garlic and cheese pizzas were in a glass display case that does not have a hot holding mechanism. The sausage/pepperoni pizza had a food product temperature of 69 degrees Fahrenheit. The pizzas were voluntarily discarded at the time of the inspection.
There were meeatballs and sausage in a marinara sause in the small steam table beside the range at food temperatures between 115-130 degrees Fahrenheit. According to the manager and cook, the food had been in the unit since 11:30 am. |
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