February 25, 2009 (Routine)

• 0820 A 1 - Critical Meatballs hot holding at improper temperatures.
  Ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the Filter in the pizza oven had accumulations of grime and grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or can cause a fire.

September 18, 2008 (Routine)

April 16, 2008 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2810 - Repeat A floor tile in a key location is not properly placed.
  Repair or replace floor tile using grout.
• 3280 - Western pest control company not changing glue boards often enough leave old dead bugs in the fly trap.
  Remove dead insects from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

November 01, 2007 (Routine)

• 0820 - Critical Repeat Some cold PHF's at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Repeat Refrigerators are not cold enough.
  Maintain refrigerators at 33 - 39 degrees F in order to keep PHF's at 41 degrees F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: pink slime on the ice deflector in the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener and holder.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Plumbing connections under the sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - One floor tile at the rear door is missing.
  Replace the missing floor tile.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

May 15, 2007 (Routine)

• 0550 - Dispensing utensils improperly stored between uses.
  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 140F.
• 0820 - Critical Repeat Cold PHF's at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Some refrigerators not maintaining proper temperatures.
  Service all refroigerators. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the filter in the hood. Also the mop sink was filthy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - The Hobart dishwasher was leaking.
  Fix the leak.
• 3270 - Harborage conditions exist for flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

December 22, 2006 (Routine)

• 0820 - Critical Half n Half creamer cold holding at improper temperature.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the gaskets in all refrigerators where food is prepared has accumulations of food spillage.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects .
• 3200 - Intake and exhaust air ducts are not being cleaned often enough in the dry food storage area.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

April 21, 2006 (Pre-Opening)

November 16, 2005 (Routine)

November 14, 2005 (Pre-Opening)

November 09, 2005 (Pre-Opening)