- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The grinder meat was not date marked---Corrected during this inspection by dating the product.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The storage drawer under the fryer, behind the fryer, under the steam table and the outside of the 2 liter pop bottles are soiled.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Some of the coolers did not have thermometers or working thermometers---Thermometers were placed in coolers at the time of this inspection.
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12/15/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no usable chlorine sanitizer test papers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There are several areas that are in need of enhanced cleaning: the microwave, the drawer under the hand washing sink, shelving in pizza making area.
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06/03/2015 | Regular |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Food employees have not been informed in a verifiable manner of their responsibility to report, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Food Employee Reporting Agreement Forms have not been read, signed by the staff and are not on-site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: There is no CFPM (Certified Food Protection Manager) employed at the facility. At least one person with supervisory and managerial control was required to have their CFPM by 11/6/2014.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener is soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The flooring around the large mixer and in the walk-in cooler are soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There are several surfaces that are severely soiled (inside prep cooler, inside the little white refrigerator, shelves in the pizza making area, glass front cooler, shelves in the walk-in cooler, rolling carts in the back kitchen, and other misc. surfaces).
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12/10/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor in the front kitchen and under the shelves in the walk-in cooler are soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:There were several previously cooked/heated foods in the coolers that were not date marked (meat balls, au jus, grinder meat, spagetti sauce.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Many surfaces and equipment are soiled in the front kitchen area.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation:There was moldy slices of cheese in the walk-in cooler---This violation was corrected on-site by discarding the cheese.
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05/06/2014 | Routine |
- Miscellaneous sources of contamination
THE COOK USED BARE HANDS TO SCRAPE THE TOMATOE SAUCE OUT OF THE CONTAINER WHICH IS NOT MINIMIZING BARE HAND CONTACT WITH FOOD NOT IN A READY-TO-EAT FORM.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
THERE ARE SEVERAL TOMATOES THAT ARE NOT IN SOUND CONDITION.
- Roasts held at a temperature of 130°F or above
THE SMALL WHITE REFRIGERATOR IS ABOUT 45 F.
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10/15/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
THE SHELF UNDER THE STEAMTABLE IS SOILED.
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03/26/2013 | Routine |
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