- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Raw ground meats are stored above raw intact meat. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Filters in the vent hood are gapped. The chest freezer in the basement is damaged. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- The back door is no longer self closing. (1 penalty point)
- The server line handsink is missing a handwashing sigh. (1 penalty point)
- The ceiling is damaged and chipping in various areas. The wall under the dish counter and above the dish area is damaged. (1 penalty point)
2 occurences.
- The ceiling and fixtures are dirty in various areas. The floor under the dish counter is dirty. (1 penalty point)
2 occurences.
- Carpeted mats are installed in a food preparation area. (1 penalty point)
|
12/22/2015 | Routine | 80 | Advise & Educate |
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: House prepared dairy based dressings (Gorgonzola and Caesar) are held at 52 F in a make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The shelf above the 2 compartment sink has areas of unsealed wood. (1 penalty point)
- Dressing make table not maintained to be able to hold proper temperatures. Gaskets are damaged on the beverage area refrigerator unit. (1 penalty point)
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong and bleaching out test strips. (6 penalty points)
- The back door is no longer self closing. There is a gap at the bottom of the exterior door. (1 penalty point)
2 occurences.
- Hand sink in the pizza station lacks hand washing signage. (1 penalty point)
- Ceiling by the walk in is damaged. (1 penalty point)
- Ceiling and lighting fixtures are dirty. (1 penalty point)
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1/30/2015 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Tomato puree is being held at 58 F on ice next to te pasta station. (6 penalty points)
- The warewashing area is sealed with duct tape. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The pizza station hand sink has food in it. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The ceiling and various lighting fixtures are dirty. (1 penalty point)
- Carpeted mats are used in the kitchen. (1 penalty point)
|
5/5/2014 | Routine | 83 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Cut tomatoes are being held at 45 °F in the make table. Cut tomatoes are being held at 52 F on ice by the grill. (6 penalty points)
2 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: The make table by the pizza oven is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- A make table door is broken. The walk in ceiling is leaking. The filters in the vent hood are gapped. Gaskets are damaged on a service line refrigerator unit. (1 penalty point)
4 occurences.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Pipes and conduit throughout the kitchen are dirty. The fan covers in the walk in are peeling and rusted. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Walls and ceiling are damaged throughout the kitchen. (1 penalty point)
- Carpeted mats are installed in a food preparation area. (1 penalty point)
- Critical: Pest control strips and lights are installed above food preparation areas. (6 penalty points)
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7/26/2013 | Routine | 69 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. Plastic cups are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The warewashing spray hose is leaking. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
|
2/21/2013 | Routine | 84 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes being held on ice at 53°F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The hand sink by the pizza oven is not sealed to the adjacent wall. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The ceiling, liqht fixtures, and pipes are dirty in various areas. (1 penalty point)
- Critical: There are flies present throughout the kitchen. (3 penalty points)
- Rugs are used in a food preparation area. (1 penalty point)
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8/29/2012 | Routine | 84 | Advise & Educate |
- Critical: Raw beef is stored above ready to eat food in the reach in cooler. (6 penalty points)
- Critical: The goat cheese is being held at 48 F in the make table. The raw shelled eggs are being held at 66 F in the ice bath. (6 penalty points)
2 occurences.
- The inside of the reach in door is in disrepair. (1 penalty point)
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3/21/2012 | Routine | 87 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: The roasted peppers and cheese spread are being held from 46-51 F on the make table. (6 penalty points)
- The pan in the warewashing room is not constructed to retain the charcteristic qualities under normal use conditions. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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11/18/2011 | Routine | 83 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: The meat balls and tomato soup are being held from 120-121 F in the warmer. (6 penalty points)
- Critical: The blue cheese is being held at 45 F in the make table. The swiss cheese and turkdey are being held from 45-47 F in the make table #2. The ranch dressing is being held at 44 F in the make table #3. The smoked mozzerella is being held at 53 F in the make table #4. (6 penalty points)
4 occurences.
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
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7/15/2011 | Routine | 85 | |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: The carbonara is being held at 46 F in the ice bath. The cooked mushrooms and chicken are being held from 45-52 F in the reach in/make table unit. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- Critical: The consumer advisory is incomplete (3 penalty points)
- The make table is unable to hold potentially hazardous food at or below 41°F. (1 penalty point)
- the three compartment sink seal is dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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3/14/2011 | Routine | 72 | |
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