- Backflow protection
air gap, device standard, when required
- Bulk milk container dispensing tubes cut appropriately
Observation: Tubing on milk dispensers not cut at an angle.
- 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: Cheese 56 degrees, sliced tomatoes 46 degrees (serving line) disposed of.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of cabinet (pizza area) soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer soiled, fan and pizza racks soiled in pizza area, informed staff to clean and sanitize at time of inspection.
|
01/25/2016 | Regular |
| No violation noted during this evaluation. | 11/06/2014 | Follow Up LOC |
- Beverage tubing, cold plates, and ice unit drain lines
Observation:Milk dispensing tube not cut at angle.
- Common name-working containers
Observation: Chemicals in unlabeled spray bottle under cook line. Moved
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water at hand sink in deli area
|
10/23/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Handles soiled on several pieces of equipment. Exterior of rice containers soiled.
- Using a handwashing sink- operation and maintenance
Handsink in warewashing area blocked.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Cutting board in pizza area not washed and sanitized every four hours, will begin this practice. Bowl and spoon laying in chili lime seasoning. Putting dishes away before they are dry "wet stacking".
- In-use utensils, between-use storage
Cutting board in pizza area not washed and sanitized every four hours, will begin this practice. Bowl and spoon laying in chili lime seasoning. Putting dishes away before they are dry "wet stacking".
- Linens- cleaning and storage
Cutting board in pizza area not washed and sanitized every four hours, will begin this practice. Bowl and spoon laying in chili lime seasoning. Putting dishes away before they are dry "wet stacking".
- Roasts held at a temperature of 130°F or above
Cream cheese out for service at 46.2 & 45.4 degrees - removed at time of inspection.
- Miscellaneous sources of contamination
Pizza rack hanging into handsink in pizza prep area.
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10/17/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
04/09/2013 | Routine |
- Poisonous or toxic materials used and applied
Sanitizer not at proper strength in bakery area - corrected a time of inspection.
- Compliance with submitted HACCP plans and approved variance procedures
Acidifying Sushi rice, no variance or HACCP, will develop SOP's and use time as a control.
- Light intensity
Light in walk-in cooler does not meet code.
- Roasts held at a temperature of 130°F or above
Whipped topping at 46.3 degrees. --Sausage on grill at 85 degrees - removed to be reheated at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Handles on equipmnet soiled.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Not sanitizing thermometer before or after use - discussed at time of inspection.
- Hand drying provided
No paper towels at handsink in service area (pizza)
|
04/01/2013 | Routine |
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