Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 02/22/2024 - ROUTINE INSPECTION
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| 08/04/2023 - FOLLOW-UP INSPECTION
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| 07/27/2023 - ROUTINE INSPECTION
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3-302.11 - PRIORITY
Violation Comments:A bowl of raw egg mix was being held above a container of sauce squeeze bottles. All of these sauces were ready-to-eat.
Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Corrected on site: The person in charge moved the eggs and retrained staff.
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4-501.11 - CORE
Violation Comments:The reach in cooler next to the pizza ovens and the salad and pizza flip top cooler were both holding food above 41F.
All equipment must be maintained in good repair so that all food is held at required temperatures.
To correct: Repair, adjust, or replace the broken coolers. A follow up is required for this violation with in the next 10 days.
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3-501.16 - PRIORITY
Violation Comments:The following potentially hazardous food were held above 41F: Hardboiled eggs 48F, cooked sausage 45F, Pepperoni 45F, Cut tomatoes 51F, House pickled onions 46F, Confit Tomatoes 61, Ground beef 50F, Whole beef chunks 48F.
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
To correct: Hold all potentially hazardous food that is held cold at or below 41F. Immediate correction: The items listed above were voluntarily discarded by the person in charge. A follow up is required for this violation with in the next 10 days.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:A deep container of rice cooling in the reach in cooler next to the grill did not reach 41F within the required time limit. This was a high walled container, and place near other cooling items.
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins.
To correct: Cool ALL potentially harzardous food that is cooled using approved methods. Immediate correction: The rice was discarded. A follow up is required for this violation with in the next 10 days.
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3-501.14 - PRIORITY
Violation Comments:A container of rice that was 4-6 inches deep was cooling in the reach in freezer next to the grill line. The cooling process for this rice began at 12pm and was 54F at 6:55pm. The temperature of the rice was measure 30 minutes later and was 53F. This is a cooling rate of 0.033 degrees per minute and is insufficient for cooling.
Potentially hazardous food must be cooled from 135F to 70F in the first two hours and from 70F to 41F within the next 4 hours to limit the growth of harmful bacteria and toxins.
To correct: Cool all cooked and cooled potentially hazardous food within the required time limit. Immediate action: The rice was voluntarily discarded by the person in charge. A follow up is required for this violation with in the next 10 days.
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3-603.11 - PRIORITY FOUNDATION
Violation Comments:There is no consumer advisory on the menu for this facility. This facility serves whole and ground beef cooked to order.
All facilities that serve undercooked or raw animal product such as eggs, beef, pork, or seafood, must place on their menu a written advisory for the consumer indicating the increased risk for foodborne illness when consuming raw animal product.
To correct: Place a consumer advisory on the menu for any animal product that can be served raw or undercooked. A follow up is required for this violation with in the next 10 days.
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| 01/09/2023 - PROOF OF CORRECTION
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| 01/06/2023 - ROUTINE INSPECTION
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:The facilities testing kit for quaternary ammonia sanitizing solution has been expired for several years and has no guide to show what test strip color is required for adequate sanitizing solution concentration.
All facilities must have a test kit that can accurately measure the concentration of sanitizing solutions to ensure sanitizing solutions are strong enough to properly destroy harmful pathogens.
To correct: Acquire a new quaternary ammonia solution testing kit. Please send a picture of the new test kit as proof of correction with in the next 7 days.
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6-501.14 - CORE
Violation Comments:The hood system above cook line has adequately cleaned filters, but the rest of the hood system has a significant build up of grease, dust, and debris.
Ventilation systems must be cleaned often enough to prevent the build up of access dust, grease, and debris that could fall into food product and contaminate it.
To correct: Clean the hood system with in the next 30 days. This is a repeat violation. Repeat violations can lead to enforcement.
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| 07/01/2022 - FOLLOW-UP INSPECTION
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| 05/28/2022 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The deli/salad cooler was holding potentially hazardous food between 44-46F. This included: cut tomatoes 44F, feta cheese 45F, shredded cheese 46F.
Potentially hazardous that is held cold must be held at or below 41F to prevent the growth of harmful bacteria.
Corrected on site: The person in charge discarded potentially hazardous food that was out of temperature. See violation 4-501.11.
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3-501.16 - PRIORITY
Violation Comments:Clam chowder that was being held hot was holding at 117F in a steam table.
Potentially hazardous food that is held hot must be at or above 135F to prevent the growth of harmful pathogens.
Corrected on site: Person in charge stated that chowder was cooked to 165 and placed in the hot hold unit at 1pm. Temperature was taken at 2:45pm. Person in charge placed the chowder on the stove and heated it to 165 with-in 15 minutes and place it back in hot holding unit after turning up the hot holding unit. Chowder was 150F at 5pm.
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3-302.11 - PRIORITY
Violation Comments:There were two instances of improper storage of raw foods:
1. Raw ground beef was stored above raw fish in line prep cooler.
2. Eggs in the walk-in cooler were stored above bread.
Raw animal foods such as beef, fish, and eggs should be stored according to cook temperature when being stored in the same cooler. This is to prevent cross contamination from occurring.
Corrected on site: The person in charge moved ground beef to another container that was above chicken, and the eggs were moved below the bread. This is a repeat priority violation. Repeat violations can result in enforment
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4-601.11 - PRIORITY FOUNDATION
Violation Comments:The can opener had a build up of grime and debris on the blade.
Food contact surfaces must be clean to sight and touch to prevent contamination of food.
Corrected on site: Person in charge had an employee wash the can opener and retrained staff on how frequently it needs to be cleaned. This is a repeat violation, repeat violations can result in enforcement.
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6-501.12 - CORE
Violation Comments:The following areas of the facility were not properly clean:
1. The floors of the dry storage room had a build up of dust and breadcrumbs on the floor.
2. The hood system had a build up of grease that could potentially drip on food being cooked below.
Physical facilities must be cleaned as often as necessary to keep them clean in order to prevent accidental contamination of food and to prevent harborage conditions for pests.
To correct. Clean the hood system and the dry storage room’s floor with in the next 14 days.
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4-501.11 - CORE
Violation Comments:The deli cooler was not holding food at or below 41F.
Equipment must be in good working order. Coolers that are unable to maintain food below 41F could result in the growth of harmful pathogens on potentially hazardous food.
To correct: Repair or replace the cooler. A follow up inspection will occur to confirm this has been completed with in the next 10 days. This is a repeat violation. Repeat violations can result in enforcement.
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