- Disposition: Warning Issued
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[16-40-4]
No temperature measuring device provided on dishmachine.
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[24-06-4]
Espresso scoop utensil in contact with vacuum cleaner handle resting on prep table. Operator removed and cleaned and sanitized.
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[27-16-4]
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink next to register. Water on cold side temped 77F.
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[36-73-4]
Floor soiled/has accumulation of debris behind cook line equipment
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[40-06-5]
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cell phone and electronic device stored on pizza preparation table -employee cell phone stored on shelf above salad prep cooler Operator removed
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[14-69-4]
Ice buildup in walk-in freezer and reach in pasta prep cooler
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[02C-01-5]
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pasta in walk in cooler date marked 11/8. Operator says it should have been prepared more recently but regular chef is not here today to verify. Stop sale issued.
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[22-08-4]
Interior of microwave has accumulation of grease/food debris, last used yesterday.
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[31B-02-4]
No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at either handwash sink behind bar
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[03F-02-5]
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -no time monitoring of pizzas being held at room temperature for pizza by the slice
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[12A-07-5]
Line cook employee failed to wash hands before changing gloves to initiate a task working with food. He washed hands and changed gloves after being corrected.
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[21-03-4]
Wet wiping cloths stored in detergent and water. Operator remade sani buckets with sanitizing solution which tested at 150PPM.
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[09-01-4]
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Manager handled sliced ham and salami used for antipasto salad, both out of temp. Operator voluntarily discarded. -line cook handled Parmesan cheese at pasta prep cooler with bare hands. Operator voluntarily discarded
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[01B-24-5]
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta in walk in cooler date marked 11/8. Operator says it should have been prepared more recently but regular chef is not here today to verify. Stop sale issued.
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[14-31-5]
Nonfood-grade bags used in direct contact with food. Grocery bags being used to store bread
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[31B-04-4]
No handwashing sign provided at a hand sink used by food employees. -2 hand wash sinks behind bar no handwashing signs
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad prep cooler- Sliced ham (57F Cold Holding); sliced salami (59F - Cold Holding) Items were sliced yesterday, operator handled with bare hands and opted to discard after instruction that they may not use bare hand contact with ready to eat food. At pasta prep table- Alfredo sauce (62F - Cold Holding); caramelized onions (55F - Cold Holding); shredded cheddar (56F - Cold Holding); ground beef (51F - Cold Holding) Items were stored in reach in cooler overnight, no temperatures taken by staff today. Foods were evenly hot throughout, leading me to believe it was not just an issue of the lid being open and temporarily elevating the surface of the food. Stop Sale issued.
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[03F-10-5]
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Time as a Public Health Control is used for pizza by the slice Operator printed and filled out procedures during inspection
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[36-24-5]
Hole in or other damage to wall. -crack in wall in cooler far right wall
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[36-27-5]
Walk in cooler wall soiled with black mold like substance.
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[14-36-5]
Interior of refrigerator or freezer in disrepair/has exposed insulation. -reach in coolers in pizza preparation table area have exposed insulation in the doors
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[22-20-5]
Accumulation of black/green mold-like substance in the interior of the ice machine.
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[31A-11-4]
Handwash sink used for purposes other than handwashing. -pot being filled in handwash sink at end of cook line -strainer being stored in handwash sink behind bar Operator removed items
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At pasta prep table- Alfredo sauce (62F - Cold Holding); caramelized onions (55F - Cold Holding); shredded cheddar (56F - Cold Holding); ground beef (51F - Cold Holding) Items were stored in reach in cooler overnight, no temperatures taken by staff today. Foods were evenly hot throughout, leading me to believe it was not just an issue of the lid being open and temporarily elevating the surface of the food. Stop Sale issued.
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[02B-02-5]
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers cooked to order no consumer advisory posted. Provided operator with consumer advisory posters and they posted at front counter and bar.
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[12B-07-4]
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage being stored on pizza preparation table Instructed employee to move it to a non food preparation area and he moved it to the drink station prep table. Operator moved drink to bus area with dirty dishes and sanitized food preparation areas.
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[22-02-4]
Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles have accumulation of dried residues -soda machine ice chute soiled with black and pink mold like substance -interior of soda gun nozzles at bar soiled with accumulation of black slime Operator cleaned and sanitized soda gun nozzles
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[31B-03-4]
No soap provided at handwash sink. -no soap at either handwash sink behind bar
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[22-41-4]
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Sanitizer lines were hooked up to bucket of detergent. Operator went to store to get sanitizer. 3 compartment sink will be used until dish machine is sanitizing properly.
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