- Observed nonfood-contact surfaces constructed of unapproved materials. Wooden shelving and cupboard throughout the facility are worn and no longer cleanable and durable.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable. When replacing these units remember to use durable, cleanable surfaces such as formica, laminate, plastic or stainless steel.
- Critical: Equipment food-contact surfaces or utensils are dirty. The interior of the waitress station ice bin and the door gaskets on the flip top cooler are moldy.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these surfaces to prevent contamination.
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01/13/2016 | Standard Inspection |
| No violation noted during this evaluation. | 02/02/2015 | Complaint Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: TCS foods were not being held at the proper temperature. Pizza cheese is stored at room temperature during pizza prep and was 46F today.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. All TCS foods must be held cold at or below 41F to inhibit pathogen growth
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01/15/2015 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: TCS foods were not being held at the proper temperature. Pizza cheese and cooked sauce sit out at room temperature during busy prep times.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. These TCS foods must be cold held at or below 41F to inhibit pathogen growth, or, use tiem in lieu of temperature and time stamp them for four hours and discard them after the four hour time frame. In order to use time in lieu of temperature you must have a written policy and upgrade to a C4S FSO. Contact me at 216.201.2001 ext,1242
- Critical: TCS foods were not being held at the proper temperature. Cooked pizza sits out at room temperature until a customer comes to order it by the slice. Pizza was 84F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Either hold pizza at or above 135F or use time in lieu of temperature to ensure foods do not cause a foodborne illness.
- Non-durable equipment observed. A homestyle roaster pan is in use for cooking sauce.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. When this unit fails it must be replaced with a commercial grade NSF approved unit. The wooden shelves beneath the pizza prep station and the wooden cabinet/drawers must be replaced with commercial grade NSF approved units when they fail. Meanwhile, repaint the wooden shelves up front because they are no longer cleanable and durable.
- Non-food contact surfaces of equipment are dirty. Door (inside and out), shelving and fan shields of walk-in cooler have significant build up as do the door gaskets on the 3 door undercounter cooler, the stainless steel drawer and wooden cabinet drawers.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the areas listed above to prevent food contamination by utensils and shelving.
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07/22/2014 | Standard Inspection |
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