| No violation noted during this evaluation. | 10/26/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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10/23/2013 | 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)
- Single service items reused, improperly stored, dispensed, not used when required
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/07/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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12/08/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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12/17/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/26/2008 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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05/30/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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01/11/2008 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/12/2007 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/27/2006 | Re-Inspection | grey bucket of once cooked chicken wings on counter near stove. chicken temped at 61 degrees. Chef stated, it had only been out 15 minutes. He stated he put it in the garbage, but when I went to verify that, the chicken could not be found. spoke with phil Ruggiero, the facility owner. He stated he did not see where the chicken went, but if it appears he will dispose of it. Chef stated someone must have stolen it from the garbage in the back vacant lot. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/18/2006 | Inspection | 1 #10 CAN OLIVES ON IN USE SHELF SEVERELY DENTED CORRECTED BY MOVING TO RETURN SHELF
-3 FULL PIZZAS MIXED, BROCCOLI, CHICKEN PARM AND MUSHROOM 66-72 DEGREES. NO LOGS KEPT. CORRECTED BY DISPOSING- 2ND VIOLATION THIS ITEM
- ONE POT OF MEATBALLS ON COLD STOVE AT 120 DEGREES. CHEF STATED HE COOKED THEM IN THE MORNING. ""STOVE MUST HAVE GONE OFF"" AND ""I'M GOING TO MICROWAVE THEM BEFORE SERVING"". ANY HAZARDOUS FOOD STORED BELOW 14 DEGREES AND ABOVE 45 DEGREES CAN SUPPOSRT PATHOGEN GROWTH. OVER TIME ENOUGH PATHOGENS HAVE GROWN THAT YOU CANNOT SUFFICIENTLY DESTROY THEM BY STANDARD REHEATING METHODS. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/20/2006 | Inspection | ABOUT 2 FULL PIZZAS MIXED BROCCOLI CHEESE, CHICKEN PARM AND MUSHROOM ALL AT 67 DEGREES NO LOG KEPT. CORRECTED BY DISPOSING
ONCE COOKED CHICKEN WINGS STORED ON STOVE BY FRYER IN PLASTIC CASE. CHICKEN TEMPED AT 62 DEGREES OUT ABOUT 1 HOUR RETURNED TO COOLER |
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