- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Provide a lightshield or shatter proof bulb in walk in cooler to prevent possible contamination.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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11/25/2015 | Standard Inspection |
- Cooking equipment or pan surfaces are dirty. Clean conveyer belt on pizza oven to remove buildup.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
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04/27/2015 | Standard Inspection |
- TCS foods were not properly thawed. Found multiple foods thawing at room temperature on the counter. Food moved to refrigeration.
TCS food shall be thawed as required in this rule.
- TCS foods were not being held at the proper temperature. Found multiple foods holding at about 49F. Maintenace called and operator is using limited amount of food in cooler with time log until repairs/ replacement occurs.
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.
- Critical: TCS foods were not being held at the proper temperature. Found pizza holding at about 102F. Temperature adjusted.
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.
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11/10/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Found multiple foods holding around 55F. Operator moved foods to refrigeration and called for repairs.
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. Correct By: 19-May-2014
- Equipment and/or components are not maintained in good working order. Repair/ replace salad prep cooler to maintain the food at 41F or below.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Pizza boxes found in common hallway area. REPEAT.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
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05/19/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/19/2014 | Other Inspection |
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