- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Reair floor in walk in cooler to be smooth and cleanable. Floor broken (metal) in areas.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed a build-up of dust and debris. Clean wall behind slicer in back kitchen and clean ceiling/wall in same area to remove dust buildup. Clean racks in pizza walk in cooler to remove buildup.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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12/08/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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12/08/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Repair floor in walk in cooler to be smooth and cleanable. Metal floor is broken in middle of floor by door.
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.
- Non-food contact surfaces of equipment are dirty. Clean racks in walk in pizza cooler to remove buildup. Clean rack in walk in cooler near door.
Nonfood-contact surfaces of equipment shall be kept clean.
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07/30/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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07/30/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees. soap and hand towels available.
- Food employees were not contacting exposed ready-to-eat foods with bare hands. some wearing gloves, some not. Use gloves when handling ready to eat food.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/09/2015 | Critical Control Point Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands. staff person cutting celery with no gloves. Inform all employees not to handle ready to eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Non-food contact surfaces of equipment are dirty. Clean fresh air inlets in hood system to remove dust buildup/streamers. Clean switches, cover plates in employee bathrooms. Clean racks and speed racks in pizza walk in cooler to remove BUILDUP.
Nonfood-contact surfaces of equipment shall be kept clean.
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02/09/2015 | Standard Inspection |
| No violation noted during this evaluation. | 11/12/2014 | Other Inspection |
- Critical: Observed inadequate equipment for cooling, heating or holding food. Call for service to repair reach in cooler and main walk in cooler to maintain 41F or less at all times.
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures.
- Equipment and/or components are not maintained in good working order. clean interior of pizza walk in
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.
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11/07/2014 | Standard Inspection |
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. meatballs in steam table
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety 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 to limit the growth of pathogens to prevent foodborne illness.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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11/07/2014 | Critical Control Point Inspection |
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