September 03, 2009 (Routine)

June 04, 2009 (Routine)

March 04, 2009 (Routine)

• 0560 - Cloth towel is directly in contact with prepped lettuce.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3330 - Critical Working container of pink dishwash powder not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 01, 2008 (Routine)

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. (ice scoop stored on top of ice machine)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 3330 - Corrected During Inspection Critical Working container of spray cleaner not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

September 03, 2008 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cheese, and tomatoes.
  Store food in packages, covered containers, or wrappings.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 30, 2008 (Routine)

February 12, 2008 (Routine)

October 11, 2007 (Routine)

June 25, 2007 (Routine)

• 1450 - Cheese walk-in is not maintaining potentially hazardous foods 41F or below.
  Repair or replace the walk-in to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1540 - Corrected During Inspection Sanitizer bucket was observed stored under sewer lines of the hand sink.
  Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.

March 07, 2007 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bread and meatball
  Store food in packages, covered containers, or wrappings.
• 1100 - The food contact surface of the cloth towel is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cloth towel to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

November 14, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3340 - Corrected During Inspection Critical Can of spray deodorizer not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 03, 2006 (Routine)

• 0470 - Critical Top rack of pizzas not covered in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3320 - Corrected During Inspection Critical Repeat Original container of chlorine bleach does not have a legible manufacturer label
  Provide manufacturer's label on containers of bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 3340 - Corrected During Inspection Critical Repeat Container of cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 09, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3330 - Critical Working container of pink soap not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Containers of chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

February 02, 2006 (Routine)

• 1060 - The nonfood contact surface of the wooden shelf at dishwash area is not corrosion resistant, nonabsorbent, and/or smooth. Needs to be painted or sealed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

October 25, 2005 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator. (prepared onions)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - The door gasket of the Raetone refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gasket of Raetone refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.

July 08, 2005 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

April 08, 2005 (Routine)

January 11, 2005 (Routine)

January 11, 2005 (Routine)

October 11, 2004 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0820 - Critical Cheese cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3340 - Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

October 11, 2004 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0820 - Critical Cheese cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3340 - Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 22, 2004 (Routine)

• 2310 B - The handwash station by the salad make table in the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 1570 - Repeat The door gasket of the pizza make table is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3380 - Critical Repeat Chlorine storing the wiping cloths being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
  Utilize chlorine sanitizer at a concentration of 50 - 100 ppm when applying to food contact surfaces

July 22, 2004 (Routine)

• 2310 B - The handwash station by the salad make table in the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 1570 - Repeat The door gasket of the pizza make table is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3380 - Critical Repeat Chlorine storing the wiping cloths being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
  Utilize chlorine sanitizer at a concentration of 50 - 100 ppm when applying to food contact surfaces

April 22, 2004 (Routine)

• 1570 - Repeat The door gasket to the pizza make table reach in refrigerator is in poor repair.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
  Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50 ppm.

April 22, 2004 (Routine)

• 1570 - Repeat The door gasket to the pizza make table reach in refrigerator is in poor repair.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - >200 ppm.
  Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50 ppm.

February 02, 2004 (Routine)

• 0820 - Critical Feta cheese in the salad make table cold holding at improper temperatures - corrected during inspection.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2720 - Outside refuse container was uncovered - dumpster lid opened - corrected during inspection.
  Cover all waste containers when not in continuous use.

February 02, 2004 (Routine)

• 0820 - Critical Feta cheese in the salad make table cold holding at improper temperatures - corrected during inspection.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2720 - Outside refuse container was uncovered - dumpster lid opened - corrected during inspection.
  Cover all waste containers when not in continuous use.

October 08, 2003 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the fume hood - light bulb not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0220 - Critical Employee storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0570 - Wiping cloths improperly stored between use - wet cloth on cutting board.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The door gasket of the pizza make table is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

October 08, 2003 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the fume hood - light bulb not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0220 - Critical Employee storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0570 - Wiping cloths improperly stored between use - wet cloth on cutting board.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The door gasket of the pizza make table is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

July 08, 2003 (Routine)

• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: Can opener blade
  Clean and sanitize these surfaces for food contact.
• 0960 2 - The food contact surface of the cardboard box storing grated cheese is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the box or line the box with a bag which permits easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.