| No violation noted during this evaluation. | 10/15/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All working containers, carts, and equipment must be kept clean and sanitized.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors throughout the kitchen need to be thoroughly cleaned. Especially in the ware washing area. Also, clean the floor of walk in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Approximately 10 pans are severely encrusted. Encrusted pans must be repaired by removing the deposits inside of the pans or replace the pans.
|
09/25/2015 | Pre Opening |
| No violation noted during this evaluation. | 09/25/2015 | Pre Opening |
| No violation noted during this evaluation. | 01/22/2015 | Physical Recheck |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Pizza oven need to thoroughly cleaned and sanitized.
|
01/09/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean the floor of walk in cooler regularly.
- Clean in place equipment is designed and constructed to ensure adequate sanitizing
Observation: Pizza oven must be cleaned as part of a daily routine.
- Food temperature measuring devices are provided and readily accessible
Observation: Reach in freezer has an external thermometer that is incorrect, must install a internal thermometer.
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12/08/2014 | Regular |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
12/06/2013 | Routine |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Pizza oven.
- Effectively washing equipment and utensils
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
- equipment food contact surfaces and utensils clean to sight and touch.
Door handles Exteriors of equipment --Pizza oven.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Food is properly labeled
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Miscellaneous sources of contamination
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
|
12/02/2013 | Routine |
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