Cottage Inn Pizza

Contact Information

244 Joe Hall
Ypsilanti, MI 48197

Health Report - 04/07/2014 (1 critical incident(s))

(Critical) Bagged cut lettuce found in a non working prep unit. Temped at 63 degrees f. Cut lettuce is potentially hazardous and must be maintained at 41 degrees f or below. Corrected by discarding cut lettuce. Keep cut lettuce in a working cooler until this unit is repaired and capable of maintainin 41 degrees f or below

Health Report - 10/15/2013 (0 critical incident(s))

Hood filters were recently cleaned. When replaced, the spacers were not put back in leaving about a 4 - 5" vertical gap on each side of the hood. Replace spacer for proper ventilation

Health Report - 09/04/2013 (0 critical incident(s))

Gaskets on the prep unit doors, hood filters and attached piping need cleaning. Clean now and place on a more frequent cleaning schedule

Health Report - 08/29/2013 (2 critical incident(s))

(Critical) The handsink was blocked for access for routine handwashing by large tub for storage of dirty pizza pans. Do not keep this tub in front of the handsink. Handsinks must be accessible for routine handwashing. Corrected by relocating this tub to under the pizza oven.

(Critical) The metal stem thermometer for checking food temps was measuring 100 degrees f room temperature. Calibrate thermometer as discussed in ice water in order to obtain an accurate food product temperature reading when used.

Several cloth towels found on counters and shelves not in wiping cloth solution in between uses. Provide a wiping cloth solution with 50 ppm chlorine to disinfect cloth towels inbetween uses.

Food employee manager found not be wearing proper means of hair restrain. Use a ball cap, hair net or other effective means of hair restraint. Hair restraint is required to minimize potential for hair to get onto foods. Correct by providing hair restraint.

The light bulb in the walk in cooler is not plastic coated or shielded. The light bulb in the storage room is not plastic coated or shielded. Provide plastic coated bulbs and shields for bulb in the walk in cooler to minimize potential for glass fragments to get onto foods if bulb should shatter.

Health Report - 08/21/2013 (4 critical incident(s))

(Critical) The dishmachine was not dispensing any sanitizer at the time of inspection. The line to the machine from the sanitizer bucket was bone dry even after priming twice. Call for repair of unit. The unit is required to dispense 50 ppm cl. Use the 3c sink to manually sanitize any dishes/utensils until the unit is repaired and dispensing the correct amount of sanitizer.

(Critical) Chlorine test strips were not available for use to check dishmachine. Dishmachine was not functioning properly at time of inspection and was not dispensing any sanitizer. Provide chlorine test strips in order to check for proper concentration of sanitizer

(Critical) Chlorine test strips were not available for use to check dishmachine. Dishmachine was not functioning properly at time of inspection and was not dispensing any sanitizer. Provide chlorine test strips in order to check for proper concentration of sanitizer. ,

(Critical) The dishmachine was not dispensing any sanitizer at the time of inspection. The line to the machine from the sanitizer bucket was bone dry even after priming twice. Call for repair of unit. The unit is required to dispense 50 ppm cl. Use the 3c sink to manually sanitize any dishes/utensils until the unit is repaired and dispensing the correct amount of sanitizer. ,

The hood filters are extrememely dusty and greasy and need cleaning. The hood filter is in need of cleaning. Clean now and place on a more frequent cleaning schedule. ,

The rollers and the ledges of the pizza oven need cleaning. Clean now and place on a more frequent cleaning schedule

The rollers and the ledges of the pizza oven need cleaning. Clean now and place on a more frequent cleaning schedule. ,

Clean utensils were stored in a dirty utensil tub. Clean now and place on a more frequent cleaning schedule.

The hood filters are extrememely dusty and greasy and need cleaning. The hood filter is in need of cleaning. Clean now and place on a more frequent cleaning schedule

Fly sticky strip found above the 3c sink. Relocate insect control devices to an approved location not above the 3c sink or other food prep, storage or cook areas such as a corridor or other approved locations as discussed. ,

Food employees were not using effective means of hair restraint. Provide ball caps, hair nets, bandanas etc to restrain hair as indicated above. Hair restrains must be used to minimize potential for hair to get onto food and equipment.

Clean utensils were stored in a dirty utensil tub. Clean now and place on a more frequent cleaning schedule. ,

Split gaskets found on the doors of both prep units. Once torn gaskets are no longer cleanable. Replace split gaskets.

Fly sticky strip found above the 3c sink. Relocate insect control devices to an approved location not above the 3c sink or other food prep, storage or cook areas such as a corridor or other approved locations as discussed

Split gaskets found on the doors of both prep units. Once torn gaskets are no longer cleanable. Replace split gaskets. ,

Food employees were not using effective means of hair restraint. Provide ball caps, hair nets, bandanas etc to restrain hair as indicated above. Hair restrains must be used to minimize potential for hair to get onto food and equipment. ,

Health Report - 08/12/2013 (0 critical incident(s))

Some of the ledges and rollers of the pizza oven need cleaning. Clean now and palce on a more frequent cleaning schedule.

Several of the small cutting boards in the facility need to be replaced. They are grooved and no longer cleanable. Replace cutting boards as needed so that they are smooth and cleanable.

Lids for the top rial of the prep unit found sitting on the floor on an end. Do not keep lids of prep unit on the floor. Floors are dirty and may contaminate the lid which may then come in contact with the food.

Food in the prep unit on top rail without the lid to protect from possible contamination. Lids found sitting off to side of prep unit on the floor. Keep foods covered for proper protection

Assorted containers of foods stored on the floor in the walk in cooler. Keep all foods a minimum of 6" above the floor to allow access for routine cleaning.

Empty containers for gasoline are being stored on a ledge above the cartons of pizza sauce. Store the gas containers in a separate designated location away from foods

Health Report - 08/02/2013 (4 critical incident(s))

(Critical) Hot water is not being supplied to the rear prep area handsink. This is the production area for the university of michigan. The hot water heater has blown out and needs to be replaced. There must be a functioning handsink in this area with hot water. Replace hot water tank immediately with a hot water heater that is equivalent to the existing tank or exceeds those specifications. Health department approval is required so once the information as to the replacement is available, the specs must be faxed to our department for review and approval prior to installation. In addition you may require plumbing permits for installation. Contact your local building department regarding this matter. ,

(Critical) Cold water is not supplied to the front area handsink by the bulk pop. Resupply cold water to this handsink for proper handwashing. This is the designated handsink for the sub/salad prep area. , ,

(Critical) Assorted potentially hazardous foods found in the make unit at 44 - 49 degrees f on both the top and bottom of the unit. As you go from left to right on this unit the unit is elevating in temperature and maxing out foods at 49 degrees f. Call for repair of unit. In the interim reorganize the cooler so that the ph foods are setting towards the left where temperatures are being properly maintained. Corrected by relocating ph foods and discarding any foods at 48 - 49 degrees f if not consumed during lunch rush. ,

(Critical) At onset of the inspection the handsink was found to be blocked for access for routine handwashing by a cart in front of the sink and cleaning tools next to the cart by the wall. Handsinks must be accessible for routine handwashing at all times. Corrected by relocating the cart and the brooms/dustpans to the adjacent closet and by the prep area for the cart. ,

Top priority may be a safety issue: the top part of the pizza oven is sliding off of the bottom half. It is leaning towards the gas line to the oven creating pressure on the line. This may be a fire/safety hazard. Contact your local fire department for evaluation and/or repair immediately. Hinges are missing or in poor repair for cabinet doors for the counter where the pop machine is. Repair/replace hinges or cabinet doors.

The condensate lines in both walk in coolers are not wrapped in insulation. Provide insulation for the condensate lines in order to minimize potential for condensate to drip onto food stored below the lines.

The floor tiles in the proofer are all popping up in the back exposing the floor without proper floor tile protection. Repair this area asap so that the floor is smooth and cleanable.

Thermometer found missing from the pizza prep unit. Provide a thermometer for this prep unit in order to properly monitor the temperatures for this unit.

The prep unit isnot holding ph foods at proper temperature especially as you move towards the right side of the unit where foods were found to be elevated as high as 49 degrees f. Call for repair of unit. In the interim all foods are to be relocated to the left side of the unit where ph foods are able to be maintained at proper temperature. ,

The hood filters need cleaning : clean now and place on amore frequent cleaning schedule.

Health Report - 06/27/2013 (10 critical incident(s))

(Critical) The handsink for the dishmachine was found to be inacessible for routine handwashing by items placed in the handsink. The sink basin must not have anything put in it to allow access for routine handwashing. Corrected by clearing sink basin.

(Critical) Sterno and sanitizer found on shelf next to and above plates and crackers. Store sterno and hand sanitizer in a separate location away from foods and utensils. Corrected by relocating sterno and sanitizer to a separate approved location.

(Critical) The prep unit at the bar for the buffet found to be holding ph foods including feta a t 47 - 53 degrees f on top section of the unit. Bottom of the unit was holding ph foods at 46-47 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods.

(Critical) Potentailly hazardous foods found on the top section of the salad prep unit including lettuce, homemade dressings at 50 - 55 degrees f. Potentailly hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods.

(Critical) The dishmachine in the upstairs 2nd floor kitchen was not dispensing any sanitizer at the time of the inspection. 50 ppm cl is required for proper sanitization of utensils. Call for repair of unit.

(Critical) Gravies, potatoes and rice found cooling on the counter next to the handsink at room temperature in deep covered containers. After two hours of cooling per cook, foods were temped at 106 - 114 degrees f. Potentially hazardous foods must be rapidly cooled from 135 to 70 in two hours and 70 - 41 in an additional four hours. Food was placed uncovered into freezer to expedite the cooling process to drop temperatures down to 41 degrees f in an additional two hours. Corrected as indicated above.

(Critical) Assorted potentially hazardous foods including potatoes, rice and gravies found cooling in 6 inch deep containers covere don the counter next to the handsink. This is an incorrect cooling method. Use shallow pans uncovered and submerge in ice bath or use speed rack in cooler or freezer. Liquid foods may be cooled with ice wand. Corrected by placing into the freezer uncovered to expedite the cooling process.

(Critical) The handsink for the main prep line was found to be inaccessible for routine handwashing due to 4 bags of frozen calamari set in sink basin and five gallon bucket of wate drained from equipment sitting in front of the handsink. Handsinks must be available for routine handwashing at all times. Corrected by relocating frozen calamari to food prep sink for proper thawing and relocating the 5 gallon bucket in front of the sink.

(Critical) Asoorted potentially hazardous foods found in the two door upright cooler at the end of the make line at 50 - 54 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all potentially hazardous foods in the cooler.

(Critical) The prep unit at the bar which holds ph foods for the buffet had an ambient air temperature of 54 degrees f. Assorted ph foods were found at 46 - 53 degrees f. This unit is ordered out of service for the storage of ph foods. Call for repair of unit.

The upright double door cooler is in poor repair and no longer capable of holding ph foods at 41 degrees f or below. Ambient air temperature of 55 degrees f in this cooler. This cooler is ordered out of service for the storage of ph foods. A new unit is on order per pic. A new unit will be required to be installed ast his unit is no longer capable of holding ph foods at proper temperature

The bulk flour container was not labelled. Provide a label on sides of container to identify the food product.

Assorted containers of food found on the floor in the walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine handwashing.

Frozen calamari in bags found thawing at room temperature sitting in the handsink basin at the end of the prep line. This is an incorrect method of thawing. Thaw under cold running water or enough in advance to thaw ph foods. Corrected by placing frozen calamari under cold running water.

The cook on the prep line did not have hair properly restrained. Provide a cap or other suitable means of hair restraint in order to keep hair from getting onto foods or food contact surfaces.

The top rail of the salad prep unit is not holding ph foods at proper temperature. Ambient air temperature at 55 degrees f. Ph foods found at 50 -55 degrees f. The top rail is ordered out of service for the storage of ph foods until the unit is adjusted/repaired so that ph foods can be maintained at 41 degrees f or below.

Health Report - 04/22/2013 (0 critical incident(s))

The thermometer for the sub prep unit was missing. Provide a thermometer for this unit in order to monitor the temperatures for this unit. Corrected by providing a thermometer for the prep unit.

The hood filters and outside of the pizza oven are in need of cleaning. Clean now and place on a more frequent cleaning schedule

Food employee not wearing proper means of hair restraint. Hair must be properly restrained during food prep to minimize potential for hair to get into food. Provide a ball cap, hair net or other suitable means of restraining hair when doing food prep/cook, etc. Corrected by putting on ball cap at time of inspection and restraining hair

Health Report - 03/08/2013 (0 critical incident(s))

This incident (7249) does not have any more information on it

Health Report - 03/01/2013 (1 critical incident(s))

(Critical) Test strips for quaternary ammonium are missing. Provide test strips for quaternary ammonium in order to check for proper concentration of sanitizer. Correct by providing test strips.

This incident (7251) does not have any more information on it

Health Report - 02/26/2013 (0 critical incident(s))

This incident (7252) does not have any more information on it

Health Report - 02/14/2013 (0 critical incident(s))

This incident (7253) does not have any more information on it

Health Report - 02/12/2013 (0 critical incident(s))

This incident (7254) does not have any more information on it

Health Report - 02/11/2013 (0 critical incident(s))

This incident (7255) does not have any more information on it

Health Report - 12/19/2012 (0 critical incident(s))

There is excess sweating and condensation dripping off the ceiling in the walk in freezer in the basement. Call for repair of unit to determine reason for excess condensation and repair unit

Thermometer for the walk in cooler where lettuce is stored is missing and the beer cooler is broken. Provide thermometers for these units in order to properly monitor the temperatures for these units.

Health Report - 10/31/2012 (1 critical incident(s))

(Critical) The time was not provided for the food in the display case that is using time control as per written policy. Provide the time the food is placed into the unit to determine proper expiration time not to exceed a maximum of 4 hours. Corrected by writing time on glass as previously agreed to and as per policy

Health Report - 09/06/2012 (1 critical incident(s))

(Critical) The dishmachine was not dispensing any sanitizer at time of inspection. 50 ppm chlorine is required to properly sanitize the utensils. It is most likely that this was due to inadequate quantity of sanitizer left in the bucket to get into machine to properly sanitize the utensils. The unit was primed and subsequent three cycles of washing provided adequate sanitizer at 50ppm cl to disinfect the utensils. Corrected as indicated above.

Pizza oven rollers need cleaning. Clean now and place on a more frequent cleaning schedule

A bowl is being used to portion cheese. This is sitting in the food. Use a scoop with a handle and extend the handle end out of the cheese to minimize contact with the food when obtaining the scoop

The hood filters need cleaning, the outside windows on side of pizza oven need cleaning. Clean now and place on a more frequent cleaning schedule

Health Report - 09/04/2012 (0 critical incident(s))

The walls inthe prep area in rear need cleaning, the floors especially under the equipment need cleaning. The mopsink needs cleaning. Clean nnow and place on a more frequent cleaning schedule.

The pizza oven rollers are in need of cleaning. Clean now and place on a more frequent cleaning schedule.

The gaskets on the doors of the sub rper unit are torn. Once torn they are no longer cleanable. Replace split gaskets. Thje handle for the spray rinse arm flow control is missing. Repair or replace.

The handsink faucets in the prep area are in need of repair. Knobs are stripped. Repair so that the water can be routinely supplied by the flow control knobs for proper handwashing. Sink flow control is temporarily provided by valve under the sink.

Thermometer for the salad cooler is missing. Provide a thermoemter for this unit in order to properly monitor the temperature for this unit.

The following non food contact surfaces need cleaning: the interiors of all coolers, the rear shelving, gaskets on the doors of the prep unit, the food filters on the pizza oven, the ledges inside the sub prep cooler, the piping behind the pizza oven, the sliding door tracks on the pop display cooler, restroom faucet, 3c sink faucet. Clean now and place on aroutine cleaning schedule.

Health Report - 08/22/2012 (1 critical incident(s))

(Critical) Feta and shredded cheeses found in the salad buffet at 50 - 52 degrees f. Corrected by consuming or discarding within 4 hours of removal fromtemeprature. Control. Potentially hazardous foods must be maintained at 41 degrees f or below. The employees forgot to turn on the salad cooler prior to putting food in it. Makd sure cooler is turned on enough in advance to keep food at 41 degrees f or below. As an alternative you may add the salad buffet to the time control policy and discard all foods at end of lunch buffet which runs daily from 11 - 2 p. Corrected at time of inspection. If addint to time policy do so at time of risk control plan review. A risk control plan is required due to 2x violation.

The non food contact surfaces need cleaning: the non food contact surface of the canopener and holder, the outside of the utensil storage tub. Clean now and place ona more frequent cleaning schedule.

Employees forgot to turn on the salad buffet cooler. Turn on enough in advance to keep foods at 41 degrees f or below. The feta and shredded cheeses were found at 50 - 52 degrees f

Torn gasket onthe prep untidoor. Replace split gasket. Once torn gaskets are no longer cleanable

Food employees do not have hair proeprly restrained. Provide hairnets for proper hair restraint or other acceptable means of hair restraint.

Paper towels missing from the handsink due to paper jam. Paper towels are required for proper hand drying. Correct by providing paper towels. They were provided but dispenser was not unjammed by end of inspection

The faucet at the 3c sink has water dripping/running when knob is turned off. Repair leak

Thermometer missing for the new pepsi cooler which also stores prepackaged dressings, etc. Provide a thermometer for this unit in order to properly monitor the temperature for this unit. Thermoemter is on order

Health Report - 08/14/2012 (0 critical incident(s))

The hood filters on the "out" side of the pizza oven are missing. Replace filters for proper ventillation asap

The following non food contact surfaces need cleaning: the hood filters on the "in" side of the pizza oven, ledges of pizza oven, pan storage tubs, clean now and place on amore frequent cleaning schedule

The bulb in the walk in cooler off dishroom is not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass to get onto foods if bulb should shatter.

Health Report - 08/08/2012 (1 critical incident(s))

(Critical) The rear walk in cooler that holds foods for prep for university of michigan distribution by aramark was found to be holding potentially hazardous foods at 44 - 47 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The ambient air temperature of this unit was at 50 degrees f. Corrected by relocating the foods to another unit and consuming within four hours.

Broken tray on cutting board of sub prep unit, cracked plastic food containers. If cracked or broken replace with new intact containers/trays. Once broken or crack the surfaces are no longer smooth and cleanable

The condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to get onto foods stored below the line

The rear walk in cooler was found to be holding ph foods at 44 -47 degrees f. The ambient air temperature of the unit was 50 degrees f. Adjust/repair the unit as needed. It is possible that the unit is elevating the food product due to constant in and out of unit while prepping, placing 90 degree racks from outside into the unit etc. Repair/adjust and revise prepping procedure to assure unit maintains ph foods at 41 degrees f or below.

Thermometers missing for both prep units. Provide thermometers for these units in roder to properly monitor the temperatures for these units.

The following non food contact surfaces need cleaning: the hood filters, backside of pizza oven. Clean now and place on a more frequent cleaning schedule.

Cloth towels are found on counters not in wiping cloth solution. Keep cloth towels in solution inbetween uses to disinfect cloth towel

The hot water at the rear handsink is not reaching proper minimum temperature of 100 degrees f. Adjust/repair so that the hot water is proper temperature.

Health Report - 08/07/2012 (0 critical incident(s))

The theemometer for the top rperp unit is inaccurate. Thermometers for the pop units are missing. Provdie thermometers for these units.

Hood fitlers need cleaning. Faucets for the 3c sink need cleaning. Clean now and place on amore frequent cleaning schedule.

Rear door propped open at time of inspection. Keep the door closed to minimize access for insects. Corrected by closing the door at time of inspection

The hood filters fo rthe pizza oven are set in wrong or are the wrong size. Slats should be up and down for proper ventilation. Repair or replace

Health Report - 08/06/2012 (0 critical incident(s))

Wiping cloths not in solution inbetween uses. Provide 50 ppm cl to keep wiping cloths inbetween uses to disinfect cloth towels.

Gasket on the door of the walk in cooler is torn. Once split gasket is no longer cleanable. Replace split gasket.

The hood filters need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 06/26/2012 (2 critical incident(s))

(Critical) The top right side of the rail on the prep unit was found to be holding potentially hazardous foods at 50 - 61 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding potentially hazardous foods that were out of temperature control. Use only the bottom of the unit or top rail left until repaired and capable of holding ph foods at 41 degrees f or below.

(Critical) The dishmachine was not reaching 160 degrees f at the plate/utensil surface. Rinse gauge was reading 165 - 170 degrees f. The utensils are not be properly sanitized. It appears that the booster heater may have been shut off, once switched on the hot water blew out of the valve in force. In addition employees were using chemical test strips to check the unit. Call for repair of unit and retrain employees in proper operation and testing of unit

The interior of the hot boxes especially the ledges need cleaning. The filters over the char broiler on the line need cleaning. , the gaskets on the dough prep reach in cooler in the basement need cleaning, the gaskets on the door of the salad prep unit near the bbar needs cleaning. Clean now and place on a more frequent cleaning schedule.

The walls in the bsement by the prep table need cleaning. Clean now and place on a more frequent cleaning schedule.

The light bulb in both prep units on the make line and for the salad prep are not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.

Thermometer missing from the walk in cooler in the basement. Provide a thermoemter for this unit in order to monitor the temepratures for this unit. Thermometer missing from the cooler at the bar where back up for the buffet is stored. Provide a thermometer for this unit in order to measure the temperatures for this unit.

The top right rail section of the prep unit is not holding potentially hazardous foods at 41 degrees f or below. This section is ordered out of service for the storage of ph foods until repaired and capable of holding ph foods at 41 degrees f or below. A call for repair of this unit was made at time of inspection.

Health Report - 05/03/2012 (2 critical incident(s))

(Critical) Raid roach and ant spray found in the facility. These are domestic and not approved for use in a food service establishment. Remove these product sfrom the facility immediately. Corrected by discarding unapproved insecticides at time of inspection

(Critical) Assorted cleaners found stored with food contact surfaces throught the facility including windex with deli paper and degreaser with broaster coating. Store cleaners so that they are in a separate designated location away from food contact surfaces. Corrected by relocating cleaners to approved location at time of inspection

Thermometer missing from the prep unit. Provide a thermometer for this unit in order to monitor the temperatures for this unit.

Paper towels missing from the handsink in the cook prep area. Provide paper towels for proper hand drying. Corrected by providing paper towels at time of inspection

The following non food contact surfaces need cleaning. The interior of the prep unit and the upright freezer. Clean now and place on a mroe frequent cleaning schedle.

Food employee not wearing proper means of hair restraing. Provide and use caps hats hairnets etc to properly restrain hair and minimize potential for hair to get onto food

The handsink in the fryer area was blocked for routine handwashing by equipment located in front of the handsik. The handsink in the dishroom did not have access for routine handwashing due to cleaners stored in sink basin. Store cleaners in an approved location leving handsik available for routine handwashing.

Health Report - 03/06/2012 (0 critical incident(s))

Clean utensils are stored in storage tubs on rear storage shelves that have food debris in them. Clean now and place on a mroe frequent cleaning schedule.

The thermometer for the pizza prep unit is missing. Provide a thermometer for this unit in order to properly monitor the temperature for this unit.

The hinge on the rear chest freezer is broken. Repair or replace. If unit is to be replaced it must be replaced with a commercial unit.

Food employee prepping foods in kitchen without any hair restraint. Hair restraints such as ball caps are required in order to minimize potential for hair to get onto foods or food contact surfaces.

Pizza oven rollers are in need of cleaning. Clean now and place on a more frequent cleaning schedule

The following non food contact surfaces need cleaning: the hood filters and hood canopy above the pizza oven. Clean now and place on a more frequent cleaning schedule

Health Report - 03/05/2012 (0 critical incident(s))

The following non food contact surfaces need cleaning: the hood filters on the pizza oven, hood canopy, gaskets on the prep unit doors and shelves in the walk in cooler and interior of prep units and upright coolers, clean now and place on a more frequent cleaning schedule.

The knobs on the handsink faucet in the prep area are stripped and on order for repair. In interim valves under the sink are being turned on and off for water flow control. Repair or replace knobs in order to have access easily to water. There was a vaccum breaker installed on the triple sink upstream of the spray rinse arm. The spray rinse arm is loose due to this install and needs to be tightened so that it cannot rotate and fall into the sink compartment. Tighten nut for spray rinse arm attachment.

Gaskets on the doors of the sub prep unit are torn. Once torn they are no longer cleanable. Replace split gaskets.

The thermometer for the prep unit is broken. The thermometer for the salad upright unit is missing. Provide thermometers for these units so that the temperatures can be properly monitored.

The walls in the prep area need cleaning. Clean now and place on a more frequent cleaning schedule

There are a couple of cutting boards in the facility that are no longer smooth and cleanable. Replace cutting boards with new ones so that the surfaces can be properly cleaned.

Pizza oven rollers need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 02/13/2012 (3 critical incident(s))

(Critical) Improper hot holding of some of the pizza on the pizza buffet. Pizza was found at 109 - 117 degrees f. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by discarding pizza. You must maintain a minimum of 135 degrees f or above or establish a time control policy for the pizza which includes a policy in writting indicating the buffet time that the buffet is available and a log or chart for documenting the time that the pizza is removed from temperature control.

(Critical) Cleaners stored in the rear next to carton of dessert toppings for breadsticks. Store cleaners in a separate location away from foods in order to minimize potential for the contamination of these foods. Corrected by relocating chemicals to a separate location away from foods

(Critical) The facility is out of sanitizer. One compartment of the sink was full at onset of inspection. Bucket with water did not have any sanitizer in it. Provide sanitizer for the facility in order to rpoerly sanitize utensils, wiping cloths etc.

The gasket on the door of the prep unit is torn. Once torn it is no longer cleanable. Replace split gasket.

Jacket found hanging on the dough storage rack, relocate jackets to a separate location away from foods to minimize potential for contamination of the foods.

Health Report - 02/09/2012 (0 critical incident(s))

The hood spacer between the filters has grease build up. Clean now and place on a more frequent cleaning schedule.

The gasket on the cooler door of the salad prep unit is torn. Once torn the gasket is no longer cleanable. Replace split gasket.

The new condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to drip onto foods stored below the line.

Health Report - 02/08/2012 (1 critical incident(s))

(Critical) All of the potentially hazardous foods in the prep unit were temped at 54 - 59 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. All potentially hazardous foods in this unit were discarded at time of inspection. Corrected.

The prep unit is not functioning. Found with an ambient air temperature of 58 degrees f. Potentially hazardous foods were found to be ranging at an internal product temperature of 54 degrees f to 59 degrees f on top and bottom of unit respectively. All ph foods were discarding. 41 degrees f or below is required for all cold holding of potentially hazardous foods. The unit is ordered out of service for the storage of potentially hazardous foods. The area supervisor was informed of this order by phone. In addition, both manager and supervisor were informed that if possible dry ice may be temporarily used to maintain foods at 41 degrees f or below. The unit has been in and out of repair for over a month. If the unit is not capable of maintaining 41 degrees f or below by repair, it must be replaced. If dry ice is used as a temporary measure until unit is repaired or replaced, the potentially hazardous foods must be maintained at 41 degrees f or below. Any potentially hazardous foods not maintained at 41 degrees f or below must be consumed or discarded within 4 hours of removal from temperature control. All food must be marked with the time it is removed from the walk in cooler.

Health Report - 02/06/2012 (1 critical incident(s))

(Critical) Severely dented can of artichokes found on the can storage rack. Check cans prior to placing into storage to make sure can is intact and not damage. Set up a separate area for cans to be stored for return to the supplier for credit. Corrected by removing dented can off of the can storage shelf.

The folllowing non food contact surfaces need cleaning. The faucts and handles of the triple sink, the shelves in the prep area the shelf below the prep table in the dough prep area, the filters on the pizza oven, the condensate line in the walk in cooler the underside of the fan houseing in the walk in cooler has dust build up. Clean now and place on a more frequent cleaning schedule.

The pizza oven rollers need cleaning. The interior of the microwave needs cleaning. Clean now and place on a more frequent cleaning schedule.

Broom and dust pan located in the dough prep area are not approved in this location for storage. Relocate the broom and dustpan so that they are not in close proximity to the dough prep area to avoid possibility of the food from contamination of the broom and ustpan

The interior of the upright domestic freezer is falling apart and is held togehter with duct tape. Torn gasket on the cooler door of the pop unit in the dining area. Replace with a commercial unit and replace torn gaskets. Once torn they are no longer cleanable. Rusty shelves in the walk in cooler and in the dry storage area. Refinish rusty shelves so that they are smooth and cleanable.

Health Report - 01/26/2012 (0 critical incident(s))

Hood filters missing from the "out" side of the pizza oven. Replace missing hood filters for proper ventilation.

The handsink is inaccessible for routine handwash as it is blocked by a large tub parked directly in front of the sink. Relocate the tub so that the handsink is routinely available for proper handwashing.

The utensil storage shelves in the rear are in need of cleaning. Clean now and place on a more frequent cleaning schedule.

The following non food contact surfaces need cleaning: the hood filters, the pzza rack storage shelves, the cooler shelves, the gaskets on the doors of the walk in boxes, clean now and place on a more frequent cleaning schedule.

Leak on the cold water knob of the faucet on the restroom handsink. Repair leak

Health Report - 12/20/2011 (1 critical incident(s))

(Critical) The main dishmachine is not reaching 160 degrees f on all surfaces. Turned tape black after two attempts on a fry pan but did not turn tape black on plastic container. Call for repair of unit. Unit must sanitize all food contact surfaces at 160 degrees f. Use manual chemical sanitization at 50 ppm cl until unit is repaired and able to use hot water sanitization correctlyh

The following non food contact surfaces need cleaning: the fryer cabinets, the interior bottom shelf of the display cooler, the ledges that hold the racks in the main prep unit opposite the pizza oven. Clean now and place on a more frequent cleaning schedule.

The microwave plate inside the domestic panasonic microwave is broken. Once broken it is no longer cleanable. Replace with a commercial microwave.

The bulb in the linen storage room where some food equipment is stored is not plastic coated or shielded. The bulb in the main prep unit opposite the pizza oven is not plastic coated or shielded. Provide plastic coated bulbs or shields to minimize potential for glass to get onto foods or food contact surfaces if bulb should shatter.

Raw wood shelving in the liquor storage room is not cleanable. Paint or polyurethane so that the shelving is smooth and cleanable.

Pasta is being cooled in the 3c sink in collander in ice bath but did not reach 41 prior to placing into cooler. It was covered and temped at 51 - 57 degrees f. Make sure the temperature drops to 41 degrees f prior to placing covered into cooler. Pasta had been prepared 1 hour prior to temping. Corrected by placing back into ice bath and dropping temp to 40 degrees f. Corrected

Scoop for ice cream found in the dipper well submerged in water without faucet on. If utensil is stored in water in the dipper well, water must be on and flowing. Prior to start of operation do not keep scoop in standing water, once in operation put in dipper well with water on.

Health Report - 12/01/2011 (1 critical incident(s))

(Critical) Pizza, broasted chicken found in the hot holding cabinet at 92 - 96 degrees for pizza and 105┬░For chicken. Once cooked potentially hazardous foods must be maintained at 135 degrees f or above. The food will be consumed within 4 hours of removal from temperature control or discarded. Unit was maxed out on high for all adjustment controls.

Raw chicken in large container is being stored in a pop cooler. This cooler is designed for the storage of prepackaged and bottled products only and not for raw food storage. Discontinue this practice immediate. Note there were no other foods stored in this unit with the raw chicken.

Food employees are not using hair restraints. Use proper means of hair restraint such as ball caps etc to minimize potential for hair to get onto foods.

Broasted veges found in the broaster hot holding unit at 110 degrees f. Once heat treated for hot holding vegetables must be maintained at 135 degrees f. Corrected by discarding within 4 hours if not consumed

Togo containers are stored with the inner part exposed. Invert to minimize contact and airborne contaminants with the food contact surface.

Sauce ladle found in the handsink basin in the main prep area. Small cleaning brush found in the handsink in the secondary cook area. Do not place anything into the handsink basins. Handsinks are required to be accessible for routine handwashing at all times.

Hood filters for the cook area with the broasted chicken fryer are missing. Replace missing hood filters for proper ventillation

The hood filters and catch trays of the pizza oven need cleaning as they have excess build up on them. The interior and outside of the coolers and freezers need cleaning. The top of the lids and the outside of the bulk food containers need cleaning. Clean now and place on a more frequent cleaning schedule.

The hot holding broaster unit is maxed out and not maintaining 135 degrees f or above on chicken or pizza or vegetables. Repair or use time control by establishing a time control policy for this unit. Once established time must be marked on each food item that goes into the unit. Ok to mark as discussed on window with erasable marker.

Pizza oven rollers, conveyor and ledges have excess food debris build up. Clean now and place on a more frequent cleaning schedule.

Health Report - 09/08/2011 (0 critical incident(s))

Gaskets on the pizza prep unit have excess build up and so does the frame of the unit especially inbetween doors/hinges. Outside of the bulk flour container in rear prep area needs cleaning. Clean now and place on a more frequent cleaning schedule. If gaskets can no longer be cleaned, they must be replaced.

Pizza oven rollers and pizza oven hood needs cleaning. Clean now and place on a more frequent cleaning schedule.

The can opener and the chest freezer are domestic. Replace with commercial equipment when in need of repair.

Gasket on the door to the walk in cooler is torn. Once torn it is no longer cleanable. Replace split gaskets.

Thermometer missing from the upright pepsi unit. Provide a thermometer for this unit in order to monitor the temperatures for the unit.

Health Report - 09/06/2011 (2 critical incident(s))

(Critical) Several assorted dented/damaged cans found on can storage rack including olives and artichoke hearts. Some are severely damaged. Establish a separate designated location away from regular can storage to be returned to the supplier. Corrected by moving damaged/dented cans to the bottom shelf and labelling it for damaged cans only

(Critical) A bottle of windex was found stored on shelf at the front counter in direct contact with the togo cups. Store chemicals in a separate designated lcoation away from single service articles or other food contact surfaces. Corrected by relocating the windex to the chemical storage area.

Thermometers found missing for the 3 door prep unit and the pop cooler. Provide thermometers for these units in order to properly monitor the temperatures for these units.

Test strips for chlorine for checking the sanitizer concentration at the dishmachine and for wiping cloth solutions is not provided and or not in use. Provide and use test strips for chlorine to determine proper concentration fo chlorine.

There is a domestic microwave in the facility. Replace with commercial nsf equipment when in need of repair.

Floor tiles missing in the rear by the mop sink. Replace missing tiles so that the floor is smooth and cleanable and there is not a depression where water can accumulate

Pizza oven rollers need cleaning. Clean now and place on a more frequent cleaning schedule.

The gaskets on the doors of the walk in cooler need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 08/22/2011 (2 critical incident(s))

(Critical) The concentration of chlorine in the 3c sink was found to be in excess of 400 ppm cl. Proper concentration of chlorine is 50 ppm and or indicated as above. Re set up the 3c sink to provide proper concentration of sanitizer at 50 ppm cl and use test strips to determine proper concentration.

(Critical) Employee found drinking from open cup will doing food prep. Employees are prohibited from drinking from open cups. To minimize hand to mouth contact provide a lid/sipper lid to place on cup to minimize potential for hand to mouth contact. Corrected by providing sipper lid for the open cup.

The pizza oven rollers on the in side of the pizza oven have food debris build up. Clean now and place on a more frequent cleaning schedule. The upright freezer has excessive frost build up on the shelves and interior of the unit. Defrost now so that the interior of the freezer is smooth and cleanable.

Thermometer missing from the pepsi coolers in the front area in front of the counter. Provide thermometers in order to properly monitor the temperatures for these units. All refrigerated units are required to have thermometers in order to monitor the temperatures of these units.

The base tile in the walk in cooler is in poor repair. A tile has fallen off the floor wall juncture allowing a gap where food and water can accumulate. Repair or replace missing tile to seal this area.

Chlorine test strips are not being used to properly measure sanitizer concentration in the 3c sink. Provide and use chlorine test strips to test for proper sanitizer concentration.

The filters for the pizza oven are either set in the hood wrong or are the wrong type of filter for pizza oven. The slats should be running vertical up and down not horizontal from left to right for proper ventilation. Either reinsert the filters properly to achieve proper ventilation or replace.

The gaskets on the prep unit doors are torn. Once torn they are no longer cleanable. Replace split gaskets. The top of the door on the upright domestic freezer is in poor repair and has duct tape on it. Duct tape is not approved as it is not a cleanable surface. In fact it has debris build up on top of it and is not clean. This unit is to be replaced with a commercial approved unit as it is no longer in good repair.

The upright freezer is domestic. Replace with a commercial unit when in need of repair.

Health Report - 08/15/2011 (4 critical incident(s))

(Critical) Pinesol and sure fist cleaner found store don shelf with food and oil in reat storage area. Store cleaners in a separate designated location away from foods etc. Corrected at time of inspection by relocating the cleaners to a separate designated location

(Critical) The concentration of chlorine found in the 3rd compartment of the triple sink and in the wiping cloth solution was found to be way in excess of 400ppm cl. The proper concentration of cl is to 50 ppm cl. See chart for other approved concentrations. Retrain employees for proper sanitizer set up in the 3c sink and the wiping cloth solution. Use test strips to check for proper concentration. Corrected by proper set up at 50 ppm cl.

(Critical) At onset of inspection the only handsink in the facility was bone dry and appeared not to have been used at all. Employees start working at 8 and 9 am. At 11 the sink was dry and appears not to have been used for proper handwashing of employees hands prior to onset of doing food prep. Retrain all employees on proper hand washing and when to wash hands. After retraining, monitor employees for proper handwashing.

(Critical) Three severely dented cans of olives found on the can storage rack. Dented or damaged cans are to be discarded or returned to the supplier for credit. Establish a separate designated area away from the can storage rack to store damaged cans

Chlorine test strips not used for checking proper concentration of wiping cloth solution and for sanitizer in the 3rd compartment of the 3c sink. Provide and use chlorine test strips for proper concentration of sanitizer.

The domestic chest freezer in the food service establishment is not approved. Replace with a commercial unit when in need of repair

The non food contact surfaces of the canopener need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 08/09/2011 (2 critical incident(s))

(Critical) The gallon containers of cleaners are stored on a storage shelf directly adjacent to the pizza box storage shelves. Separate these two storage shelves so that there is no potential for contamination of the pizza boxes by the cleaners. Reorganize this area for proper protection of single serve food contact surfaces.

(Critical) The walk in cooler had potentially hazardous foods at 44-54 degrees f. Ambient air temperature was at 60 degrees f. Manager was in the process of relocating foods. All ph foods over 50 degrees f were discarded. The remainder of the foods were relocated to the other walk in cooler. Corrected by discarding ph foods.

Floors need cleaning throughout the facility especially at the floor wall junctures and under equipment. The walls by the 3c sink have mold build up. Clean now and place ona more frequent cleaning schedule

The base coving in the proofer room is missing. Install approved base coving to seal the floor wall junctures. Also repair the door frame wood work so that it is cleanable. Raw wood is exposed due to water damage from leaking in this area prior to remodel. Correct by providing and installing base coving and repairing wood work

The condensate line in the walk in cooler is not wrapped in insulation. The condensate system in the other walk in cooler is leaking into two buckets. Repair and wrap condensate lines so that the condensation does not leak onto foods stored below the line. There is a recently installed unapproved walk in cooler in the newly remodeled area in the rear. The condensate system for this unit is not approved. You may not create trough systems out of pvc piping to carry the condensate waste away from the motor housing. The condensate is dripping onto food stored under the system. Immediately relocate the food so that it does not get contaminated and provide plans for an approved system as part of the plan submittal for the remodel that was done without approval of the health department.

The bulk flour bin and the water spray bottle were not labelled. Properly label the containers on the sides as to their contents to avoid mix up or mis use.

The salad buffet section of the self serve area does not have a sneeze guard. Provide a sneeze guard immediately for this raea in order to be able to properly protect the self serve salad foods. Failure to correct this violation will result in enforcement action

Potentially hazardous foods were found at 44 - 54 degrees f in the walk in cooler. Ambient air temperature of 60 degrees f in this cooler. This cooler is ordered out of service for the storage of ph foods. Call for repair/replacement of this unit.

There is a domestic ge freezer in the rear newly remodeled prep area. Replace the domestic unit with an approved nsf unit when in need of repair.

Health Report - 08/08/2011 (0 critical incident(s))

The chest freezer in the rear storage area is domestic. Replace with an nsf commercial unit when in need of repair.

The toilet tank lid is missing and it is covered with plastic wrap. Replace lid if possible so that the top of the toilet tank is smooth and cleanable. The gasket on the walk in cooler door is torn. Once torn it is no longer cleanable. Replace split gaskets. The door on the prep unit is out of alignment. Most likely the center door. This causes the door on the right to not be closed tightly. Ultimately this may cause temperature elevation of the unit and thus the product to be out of temperature control. Realign/repair/replace hinge immediately to alleviate this potential problem

Health Report - 08/01/2011 (0 critical incident(s))

Thermometer missing from the pepsi upright cooler and the pop walk in cooler. Provide thermometers for proper monitoring of temperatures for these units.

The following non food contact surfaces need cleaning: the hood filters, top of pizza oven where utensils set, the cover over the motor housing on the pepsi unit and the interiof of this unit. The shelves in the walk in cooler, fan housing cover in the walk in cooler and pop walk in cooler. Clean now and place on routine cleaning schedule.

The floors in the walk in cooler need cleaning. Clean now and place on a more frequent cleaning schedule.

The pizza ove ledges and outside of pizza oven near converyor need cleaning. Clean now and place on a routine cleaning schedule.

The condensate line in the walk in coolers are not wrapped in insulation. Wrap in insulation to protect against condensation dripping onto foods stored below the line.

The light shield in the restroom is missing. Replace light shield

The light bulb in the reatroom is flickering and is inadequate lighting. Replace lights with proper size bulbs.

Hood filter on out side of pizza oven is missing. Repalce missing hood filter for proper ventillation.

Doemstic ge freezer. Replace with a commercial nsf freezer when in need of repair.

Health Report - 06/23/2011 (3 critical incident(s))

(Critical) Several clean stainless containers found in the dishroom on the clean storage rack with food debris. Make sure that all containers and utensils are properly prescraped and rinsed prior to placing into the dishmachine to prevent food debris from remaining on containers after washing through the dishmachine. Corrected by discussion, change of procedure and rewashing the containers.

(Critical) Assorted homemade dressings found in the top of the salad unit at 45-51 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding salad dressing and keeping additional dressings in a pitcher in the cooler next to the salad prep which is functioning. Call for repair of unit.

(Critical) Cleaners found in a couple of different locations improperly stored next to foods. Cleaners at the wait station next to sweet n low and cleaners on a shelf of the hood next to oil. Store cleaners in a separate location away from foods. Corrected by relocating to a separate designated location.

The gaskets on the door of the 2 door upright by the prep line is torn off. Once torn it is no longer cleanable. May also affect efficiency of the unit as it is hanging off. Replace split gasket.

Domestic chest freezer by the stove in the main kitchen. Domestic microwave by wait station adjacent to prep line. Replace with commercial equipment when in need of repair.

Shelving in the liquor storage room appears to be raw wood. If so paint or polyurethane so that this is smooth and cleanable.

Condensate leak in the prep unit. Leaking onto the bottom of the interior of the unit. Using cloth towel to soak up the moisture. Repair leak to eliminate water build up.

Inadequate lighting in the walk in cooler in the basement. Replace bulb with a maximum watt bulb for the fixture for proper lighting intensity.

There is an enamel pot used mainly for decor, but occassionally the knives to cut the bread are placed into the pot. Line bottom of pot with a stainless container to avoid direct contact with the enamel pot which is pitted.

Tubs with dough stored stacked on the floor in the walk in cooler in the basement. Provide additional shelving to keep foods a minimum of 6" above the floor to allow access for routine cleaning.

A couple of bulbs in the prep units are not plastic coated or shielded, pizzz prep number 2 (3 door cooler) and the prep (2 door cooler) where meat/chicken is stored adjacent to it. Replace with plastic coated bulbs to minimize potential for glass fragments to get onto foods if bulb should shatter.

The thermometer for the 2 door upright cooler by the prep line needs to be replaced as it is inaccurate. Replace with an accurate thermometer in order to properly monitor the temperatures for this unit.

Health Report - 06/10/2011 (3 critical incident(s))

(Critical) Datemarking is not in compliance. The facility is not datemarking anything. All ready to eat, potentially hazardous foods held cold over 24 hours and not consumed within that time period must be datemarked. This includes prepared dressings, deli meats, feta cheese, possibly cut tomatoes if exceeds 24 hour exemption time, etc. These foods are to be datemarked with a maximum 7 days to be consumed or discarded. Correct by implementing a datemarking policy immediately. Discard dates must be placed on all foods requiring datemarking.

(Critical) Top of scale found with cheese on scale from previous nite. Clean now and place on a more frequent cleaning schedule. All food contact surfaces must be cleaned every 4 hours including the scale top. Correct by cleaning and implementing routine cleaning schedule at above frequency.

(Critical) At onset of inspection, all handsinks were bone dry. Most were blocked for access for routine handwashing by equipment, tables, hood dividers blocking access to the sink for routine handwashing. When asked about handwashing, employee indicated they wear gloves. Gloves are not approved in lieu of handwashin. Improper handwashing procedure determined. All employees are required to wash their hands as indicated above. Corrected by discussion, however, employee did not wash hands after discussion. Will reinspect at time of followup only

Cartons of single service articles found in the rear storage area on the floor. Keep all single service articles stored a minimum of 6" above the floor to allow access for routine cleaning. Provide aadditional shelving if necessary.

All handsink were blocked for routine handwashing. There are stacks of dough by the prep area handsink in the prep/cook area. There is a table with chemicals in front of the handsink in the dishroom and the handsink by the removed secondary cook area is on the other side of the hood divider not readily accessible for routine handwashing. Handsinks must be available for routine handwashing. Free up the areas in front of the handsinks to allow access for routine handwashing.

The pizza oven rollers, catch trays and ledges need cleaning. The interior of the hot golding cabinets need cleaning. Clean now and place on a more frequent cleaning schedule.

The hood filters, hood canopy of the pizza oven, interior bottom of the upright two door cooler, sides of the door for the walk in cooler all need cleaning. Clean now and place on a more frequent cleaning schedule.

Domestic hand mixer in the facility is not approved. Replace with a commercial unit for proper cleanability.

Personal care items found on shelf above the prep table where some food and togo containers were located. Relocate personal care items away from foods and food contact surfaces. Corrected by relocating the personal care items to a front counter shelf.

Food employees are not wearing hair restraints. Hair restraints are required to minimize potential for hair to get onto foods. Implement using ball caps or other suitable means of hair restraint immediately. This is a repeat violation and may require enforcement if not complied to.

Health Report - 03/11/2011 (0 critical incident(s))

The pizza oven rollers need cleaning. Clean now and place on a more frequent cleaning schedule.

The gaskets on the prep unit(s) and on the walk in cooler door are in poor repair. Replaces torn gaskets as they are not cleanable once torn. The stainless stell flooring intterior of the prep is in poor repair. Repair or replace as the insulation is exposed and food debris accumulates where there is access.

Hair restraints are not in use in the establishment for hair and beards. Provide proper means of hair restraint to keep hair from getting into foods or on food contact surfaces

The following non food contact surfaces need cleaning: the hood filters, back of pizza oven and associated piping and interior of cooler. Clean now and place on a more frequent cleaning schedule

Health Report - 03/09/2011 (1 critical incident(s))

(Critical) Several damaged cans found on the can storage rack. Inspect cans for integrity and do not stock cans on the can storage shelf if damaged. Designate a separate location for dented or damaged cans to be returned to the supplier for credit. Corrected by relocating cans to a separate designated location away from cans that will be used.

The thermometer for the pizza prep unit was missing. Provide a thermometer for this unit in order to properly monitor the temperatures for this unit.

The domestic chest freezer in the rear is not approved for use in a food service establishment. Replace with nsf approved commercial equipment when in need of repair.

Utensil tubs and trays for clean utensils found with debris. Clean now and place on amore frequent cleaning schedule.

Improper thawing of chicken precooked strips in bag thawing on top of pizza oven. Discontinue this practice immediately and use cold running water to expedite the thawing or into cooler enoufh in advance. Corrected by placing chicken back into cooler.

Cloth towels covering the clean utensils are absorbent and not approved for this purpose. If utensils must be covered use single use non absorbent materials such as wax paper or plastic wrap.

Hood filters above the pizza oven need cleaning. Clean now and place on a more frequent cleaning schedule.

The pizza oven rollers need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 02/24/2011 (1 critical incident(s))

(Critical) Unknown cleaner in a spray bottle labelled as sanitizer. Properly label all spray bottles as to their contents to avoid mix up and mis use. Corrected by discarding unknow cleaner contents.

The hood filters need cleaning. The dry storage racks need cleanining, light covers above pizza oven need cleaning and the sides of the pizza oven. Clean now and place on a more frequent cleaning schedule.

The floors behind the pizza oven need cleaning. Clean now and place on a more frequent cleaning schedule.

Hte pizza oven ledges need cleaning. Clean now and place on a more frequent cleaning schedule.

Handsinks must be utilized when washing hands. Do not use the 3c sink for handwashing. Make sure hands are frequently washed with soap and dry with paper towels. Corrected and manager will retrain employees in proper handwashing procedure/location

Health Report - 02/15/2011 (1 critical incident(s))

(Critical) Unapproved insecticides found in the rear storage area. These pesticides are not approved for use in a food service establishment. Replace with commercial insecticides that are approved for use in a food service establishment

Bagged cheese found stored on top of mozarella cheese directly. Double stacking of food is prohibited. Discontinue this practice immediately

The cold water knob on the faucet is broken and does not turn easily. The knob must be replaced so that cold water can be routinely provided in order to temper water for proper handwashing temperature

Domestic equipment found in the dough prep area. Microwave and upright freezer are domestic. When in need of repair replace with commercial equipment.

The in side bottom ledge/roller of pizza oven has food build up. Clean now and place on amore frequent cleaning schedule

The filters for the pizza oven are either set in place wrong or are the wrong type of filters for the pizza oven. The slats should be vertical for proper ventilation not horizontal. Replace or re insert properly if they will fit.

Thermometers missing from the pop coolers on dining side of counter. Inaccurate thermometer for the walk in cooler on the outer wall. Provide thermometers for all of these units in order to be able to read the temperatures for these units.

Health Report - 02/10/2011 (0 critical incident(s))

The chest freezer in the rear storage area is domestic. Replace with commercial nsf certified equipment when in need of repair/replacement.

The toilet tank lid is missing and is covered with plastic wrap. Replace lid if possible so that the top of toilet tank is smooth and cleanable.

Health Report - 02/09/2011 (0 critical incident(s))

The condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to get onto foods.

The handsink in the front area has a broken soap dispenser. Replace so that soap can be properly dispensed for proper handwashing.

The hood canopy and hood filters and associated piping have grease and dust build up. Clean now and place on a more frequent cleaning schedule.

The floors, walls and ceilings in the rear storage area are in poor repair. Repair/replace so that this area is smooth and cleanable.

The new counter buffet does not have a sneeze guard over the salad self serve area. Provide a sneeze guard immediately for this area in order to be able to properly protect the self serve foods.

The bulk flour bin and the water spray bottle were not labelled. Properly label the containers on the sides as to their contents to avoid mix up or mis use. Corrected by labelling at time of inspection

The three warmer soup tureen in the rear storage area was setting on the front counter at onset of inspection as a trial for buffet service although not in use. This unit is not approved for use in a food service establishment as it is not nsf approved. Provide approved commercial equipment for this purpose.

Thermometer missing for the pizza prep unit. Provide a thermometer in order to properly monitor the temepratures for this unit.

Health Report - 02/03/2011 (0 critical incident(s))

The condensate lines in both walk in coolers need to be wrapped in insulation. Wrap in insulation to minimize condensation dripping onto foods stored below.

The following non food contact surfaces need cleaning. Hood filters on pizza oven, the pizza oven ledges, dust accumulation on attached equipment, piping, the wall in the walk in cooler. Clean now and place on a more frequent cleaning schedule.

Health Report - 12/21/2010 (4 critical incident(s))

(Critical) Observed drain lines of ice bins without proper air gap for the ice machines, wait area ice bin, and the running water dipper well beside the dishwashing area of the main kitchen. To correct check the drain lines from all ice machines, ice bins, running water dipper wells, condensation drain lines of walk-in refrigeration units for proper air gaps above the drain they drain into. Should provide an air gap of two pipe diameters of the drain line from the equipment needing protection above the drain the equipment drains into

(Critical) Observed spray bottle at the dishwashing area without a label to correct. This item was correct by the pic providing a label on the side of the container

(Critical) Observed glass washing machine at the dishwashing room without proper chlorine level at the final sanitization rinse cycle. This item was corrected during this inspection by the ecolab service. Correction completed

(Critical) Observed drain lines of ice bins without proper air gap for the ice machines, wait area ice bin, and the running water dipper well beside the dishwashing area of the main kitchen. To correct check the drain lines from all ice machines, ice bins, running water dipper wells, condensation drain lines of walk-in refrigeration units for proper air gaps above the drain they drain into. Should provide an air gap of two pipe diameters of the drain line from the equipment needing protection above the drain the equipment drains into. , observed drain lines of ice bins without proper air gap for the ice machines, wait area ice bin, and the running water dipper well beside the dishwashing area of the main kitchen. To correct check the drain lines from all ice machines, ice bins, running water dipper wells, condensation drain lines of walk-in refrigeration units for proper air gaps above the drain they drain into. Should provide an air gap of two pipe diameters of the drain line from the equipment needing protection above the drain the equipment drains into. 1/06/2011 observed on follow up inspection the drain lines from ice machines, ice bins, running water dipper well, condensation drain lines with air gaps provided above the drain they drain into. 1/06/2011 this item was observed to be corrected on this follow-up inspection

Observed floor sink drains in need of cleaning, and ceiling above the oven located in the basement to need cleaning. Observed shelving at the storage locations to need cleaning

Observed the hand washing sink at the cook/food preparation area of the kitchen with the handle to the hot water faucet not operating properly, cold water handle is operating properly, to correct schedule repairs to provide hot water for proper employee hand washing as required. Observed the mop sink with drain plugged. To correct clean out drain for sink for proper drain flow of waste water out of sink

Observed reach-in refrigerator door gasketing split in need of repair to provide proper refrigeration seal at door. Observed gap between filters at exhaust ventilation hood above cooking equipment. To correct place a filter blank into hood filter area to direct exhaust ventilation air through filters properly

Observed reach-in refrigerator without end caps on light shielding at wait area glass door refrigeration unit. Observed basement store room without shielding on back room fixture, found loose fitting covers on lighting fixtures in kitchen area of this facility. To correct schedule maintenance of lighting to provide proper light shielding as required in food service kitchen areas of this facility

This incident (7472) does not have any more information on it

Health Report - 12/17/2010 (1 critical incident(s))

(Critical) Observed hot pizza holding unit with recently cooked pizza at 129 degrees f. To correct check hot holding temperatures more frequently, and adjust hot holding unit accordingly to hold pizza hot at 135 degrees f. Or above during hot holding, after preparation. Pic corrected this item by turning up the thermostat dial of the hot holding cabinet to provide proper hot holding of pizza at 135 degrees f. Or above as required. This item was corrected during this inspection by properly hot holding hot pizza at 135 degrees f. Or above. Observed a hot holding temperature of 138 degrees f. And above hot holding temperatures at this hot holding cabinet

Observed washed pans on clean utensil rack stacked wet with water drops in between pans unable to air dry properly, to correct allow washed pans to properly air dry prior or before stacking on storage shelf unit

Observed open space at exhaust ventilation hood of the pizza oven. To correct place filters back into ventilation hood to filter out exhaust from pizza oven as required

Observed conveyor of the pizza oven in need of cleaning, and the exhaust ventilation hood over the pizza oven will require more frequent cleaning for food safety and for proper maintenance of the equipment

This incident (7491) does not have any more information on it

Observd wiping cloths in kitchen stored on counter without sanitizing solution being used. To correct store wiping cloths in a sanitizing solution between uses as required

Health Report - 09/09/2010 (1 critical incident(s))

(Critical) In house pre-made sandwiches in reach-in-cooler requires date marking if held more than 24 hrs. In reach-in-cooler. Staff at time of inspection did not know if sandwiches are held more than 24 hrs. Correct by date marking sandwiches if held more than 24 hrs. , if not held more than 24hrs. ,training staff on standard operation procedures of food service

Walls and ceiling are stain and soiled. Hole in wall near three compartment sink area. Webs on wall in basement storage area. Correct by repairing walls and ceiling where needed, clean and paint

Spray bottle of water not label. Correct by labeling container with product stored in them. Corrected, spray bottle of water was label at time of inspection.

Following areas in food service found soiled. - walk-in-cooler fan guards and fan. - gaskets on reach-in- prep. Cooler - oven and ventilation system. Correct by placing on a cleaning schedule. Clean as often as needed to maintain clean

Rusted cap on back flow preventer at three compartment sink spray arm. Correct by replacing back flow preventer

Some of the walk-in-cooler shelves are rusty. Correct by removing rust and seal bare metal surface with paint

Seal on walk-in-cooler is cracked. Correct by replacing door gasket

Health Report - 09/08/2010 (1 critical incident(s))

(Critical) Chlorine sanitizer for dishwasher below 50 ppm. Correct by providing a 50 to 100 ppm of sanitizer for dishwasher final rinse

Clean dishware being wet stack on shelves in dishwashing area. Correct by air drying dishware before stacking

Dishwasher and racks for dishwasher needs to be de-lime. Correct by clean dishwasher and racks

Dust build-up on ventilation hood. Correct by cleaning hood to remove soiled areas

Crack at sinks and dishwasher not seal at wall. Correct by sealing cracks to prevent mold and food build-up behind sinks. Locations that needs to be address are women's restroom sink, hand sink in kitchen, and drain table of dishwasher

Wiping cloth not stored in sanitizer beween uses. Correct by storing wiping cloths in the proper sanitizing solution between uses

No person with a manager certification at food service. You have 90 days to obtain a person who works 30 hrs. Per week at food service with an approved manager certification.

Pan being used like a scoop with hand contact surface toughing food in reach-in-prep. Cooler. Correct by providing scoop with handle stored up not touching food to remove cheese

Mop stored in bucket. Correct by hanging mop up to air dry after each use

Health Report - 09/07/2010 (0 critical incident(s))

Prep. Cooler in bottom at 56 degrees f. Correct by repairing or replacing prep. Cooler. Food is being stored in walk-in-cooler unit until repairs / replacement are made to prep. Cooler

Mop stored in bucket. Correct by hanging mop up to air dry between uses

Missing coving, cracks in wall covering , and broke floor tiles around mop sink area. Correct by repairing broken areas on walls and floor

Leak in plumbing under pop machine. Correct by clean-up spill and repairing leak

Lights burnt out under hood. Correct by replacing burnt out light bulbs

Top missing on sneeze guard. Sneeze guard does not cover all the food on the buffet table. Correct by replacing sneeze guard to provide coverage for the food. Guard should be a fix guard at does not move

Soiled floor drains at three compartment sink area. Correct by clean drains to prevent sewer flies and insect problems

Health Report - 08/19/2010 (1 critical incident(s))

(Critical) Trash can used to store flour is not food grade. Correct by providing a food grade liner or food grade containers to store bulk flour. Label container with product stored in container

Soil ceiling, shelves and wall in walk-in-cooler. Clean to ceiling, walls and shelves in walk-in-cooler

Water spray bottle not label setting on prep. Table. Correct by labeling all containers with the product stored in container

Frost in reach-in-freezer with bad gasket. Correct by replacing unit ,or replacing door to prevent frost build-up. Defrost unit until replacement, or repairs are made to freezer

Gaskets on walk-in-cooler and reach in freezer cracked. Correct by replacing gaskets, or replacing freezer with a commercial freezer unit

Wiping cloth setting on prep. Table out of sanitizer. Correct by storing wiping cloths in sanitizer between uses

Condensate dripping from refrigeration line in walk-in-cooler. Correct by wrapping refrigerate line to prevent condensate from forming on line and dripping on to food

Health Report - 08/12/2010 (0 critical incident(s))

Crack in caulking at three compartment sink at back splash and wall. Correct by sealing cracking at three compartment sink and wall to prevent mold and food build-up on wall behind sink

Health Report - 08/11/2010 (0 critical incident(s))

Rusty shelves in walk-in-cooler. Correct by removing rust and sealing metal surface

Flour bin not label. Correct by labeling flour bin

Wiping cloths stored on top of prep. Table. Correct by storing wiping cloths in sanitizer between uses

Walk-in-cooler dripping condensation into a bucket. Correct by stopping condensation leak. Condensate should be removed by condensation line of walk-in-cooler

Ventilation system panels are not clean. Correct by cleaning ventilation system by clean ac unit, duct works, intake and exhaust panels

Cup being uses to scoop flour out of flour bin. Correct by providing handles for scoop. Store scoop handle out of flour

Missing ceiling tiles, holes in walls in back storage area, missing coving and broken floor tiles. Correct by replacing all missing or broken floor, wall, ceiling covering in food service

Health Report - 06/24/2010 (0 critical incident(s))

This incident (36642) does not have any more information on it

This incident (7535) does not have any more information on it

Health Report - 06/07/2010 (4 critical incident(s))

(Critical) Ham and other meat products in sandwich cooler at 45 to 50 degrees f. Correct by discarding all phf and call for repairs on refrigeration unit. Do not store and food in unit until the cooler is able to maintain food at 41 degrees f or below. Phf was discarded by pic. ,

(Critical) , spoiled tomatoes in walk-in-cooler. Correct by discarding rotten tomatoes

(Critical) , coated pans hanging on clean dishware shelf is not clean and the coating is not approved. Correct by discarding pans

(Critical) Working spray bottle setting on top of towel dispenser not label. Correct by labeling bottle in chemical stored inside and moving from top of towel dispenser. ,

Cracks at hand sink and wall connections in women's restroom, hand sink next to three compartment sink, and mop sink. Correct by sealing cracks and at sink and wall connection

Coffee cup half full stored with coffee in it on clean dishware shelf. Correct by discarding coffee cup and store future cup in an area designated for personnel items. Corrected, coffee was discarded

Wiping cloth not stored in sanitizer between uses. Store wiping cloth in a chemical sanitizer between uses. ,

Cracks at hand sink and wall connections in women's restroom, hand sink next to three compartment sink, and mop sink. Correct by sealing cracks and at sink and wall connection. , cracks at hand sink and wall connections in women's restroom, hand sink next to three compartment sink, and mop sink. Correct by sealing cracks at sink and wall connection

No towel at hand sinks in dishwashing area and next to pop machine. ,

Bare wood shelves in dishwashing area. Correct by sealing bare wooden shelves to provide an easily cleanable non-absorbing surface. ,

Hole in walk next to back door. Correct by repair hole in wall

Mop not stored up to air dry. Correct by hanging mop up to air dry between uses

Health Report - 05/07/2010 (0 critical incident(s))

Reach -in-cooler gaskets are split. Correct by replacing gaskets

Non-food contact surfaces of can opener is soiled. Correct by clean can opener

Pizza oven not clean. Correct by clean oven as often as need to prevent build-up on oven

Health Report - 03/17/2010 (0 critical incident(s))

This incident (7551) does not have any more information on it

Health Report - 11/23/2009 (0 critical incident(s))

Crack gaskets on prep. Table refrigeration units. Correct by replacing the cracked gasket

Health Report - 10/01/2009 (0 critical incident(s))

Reach-in- prep. Cooler missing thermometer. Correct by replacing missing thermometer. Corrected, new thermometer was installed in reach -in- cooler

Health Report - 09/28/2009 (0 critical incident(s))

This incident (7554) does not have any more information on it

Health Report - 07/01/2009 (0 critical incident(s))

This incident (7555) does not have any more information on it

Health Report - 06/18/2009 (1 critical incident(s))

(Critical) Armanino basil pesto with no date marking. Label indicated milk product in spread. Shelf life is 7 to 10 days per product label. Correct by date marking after thawing and discard per product label. ,

Prep. Table not maintain temperatures at 41 degrees or below. Correct by calling for maintenance on refrigeration unit. All phf food are being stored in other refrigeration units until repairs are completed. ,

Boxes of can goods stored on floor in back storage room. Correct by storing on shelves 6 inches off of floor. ,

Boxes and trash on ground around dumpster area. Correct by cleaning and not over filling dumpster. Provide more pick-up service if needed. ,

Crack not seal at backsplash of three compartment sink and wall. Correct by sealing with caulking the crack between three compartment sink and wall

No thermometer in prep. Table. Correct by installing thermometer. Corrected, thermometer was installed.

Health Report - 06/01/2009 (3 critical incident(s))

(Critical) Prep. Table not maintain phf's at 41 degree f. Or below. Ham found at 46 degrees. Correct by discarding phf all phf. And calling for maintenance on refrigeration unit. Corrected ham and phf foods were discarded. Unit to remain out of service until repaired or replaced. Food to be stored in other prep. Table or walk-in-cooler

(Critical) Corrected, dented can moved to dented can label section. , dented can of olives. Correct by placing dented can in a separate location which is labeled. Do not use dented cans. Dented cans to be discarded or held for product refund separate for other can goods

(Critical) Corrected, container was date marked. , basil presto spread not date marked per manufacture's label. Label indicate to discard after 7 days when thaw. Basil presto spread in walk-in- cooler being thaw with out a date mark. Correct by date marking container when product is thaw and discard after 7 days per label

Health Report - 04/15/2009 (0 critical incident(s))

Crack at hand sink and wall. Correct by sealing crack at handsink and wall with caulking

Health Report - 04/02/2009 (0 critical incident(s))

Filter and hood over oven is soiled. Correct by clean filter and hood

Light shield missing above pepsi reach- in- cooler. Correct by providing light shield

Flour and seed container not label. Label container with product stored inside