- Miscellaneous sources of contamination
Observation:Personal cell phones stored in food prep areas.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
- Light bulbs, protective shielding
Observation:Lights in kitchen area not properly shielded.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Homemade meatballs and tomato sauce that has exceeded 7 day requirement. Voluntarily discarded.
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage containers identified with common name of food
Observation:Bulk ingredient containers not properly labeled.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Half and half holding at 55* in server cooler. Voluntarily discarded. Cooler must not be used for any products that require refrigeration until cooler can maintain 41* or below at all times.
- 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:Accurate thermometers not provided in all coolers.
- Hand drying provided
Observation:No paper towels available at bar handsink. Paper towels were provided at time of inspection.
|
06/10/2015 | Regular |
| No violation noted during this evaluation. | 06/11/2014 | Physical Recheck |
- Maintaining premises free of litter and unnecessary equipment
Observation: Numerous pieces of equipment are not operational.
- Package integrity
Observation: Dented can in dry storage area. Can was discarded.
- Separation from food, equipment, utensils, linens, and single service
Observation: Laundry chemicals stored on dry food storage shelf.
- Handwashing signage
Observation: Provide signage for all hand washing sinks that are used by food employees. This includes restrooms, bars, kitchen and pizza area.
- Physical facilities maintained in good repair
Observation: Observed floors, walls and ceilings in poor repair in areas of the establishment. Floors in the kitchen, dry storage and main bar are in need of repair. Floors are required to be smooth and easily cleanable. Floors cannot be covered with materials that are absorbent. Walls behind and above the dish machine are in poor repair. The stainless steel behind the dish machine is not attached to the wall and is worn away. Wall tiles above and around the dish area are missing. The wall tiles by the pizza oven in the pizza prep area are missing. The floor in the pizza area has a hole. The wall tiles behind the hand sink in the pizza area are missing. Cracks in the ceiling and wall of the walk-in cooler. Walk-in fans covers have an accumulation of dust.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Refrigeration is not available in the pizza preparation area. Provide procedures for using time as public health control for the pizza toppings.
- Drying mops
Observation: Mops are stored in the mop bucket. Mops are required to air dry between use.
- Storage of clean equipment and utensils
Observation:Racks used for dish washing are not maintained clean.
- Laundry facilities
requirement, location, and use
- Multiuse food contact surfaces are cleanable
Observation: Dark colored garbage bags and reused grocery bags used for food storage.
|
03/10/2014 | Pre Opening |
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