| No violation noted during this evaluation. | 05/11/2015 | Physical Recheck |
- 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: Received temperature log from GM on 5-4-15 and the majority of ambient temperatures exceeded 41 degrees, the majority of temperatures were mid-40s to low 50s. The pasta cooler still exceeded 41 degrees at time of recheck inspection, ambient temperature at 53 degrees. Cooler's use must be discontinued until it can be replaced or repaired. During the down time, the use of filling wells with ice was suggested to keep the noodles to temperature. Noodles in the cooler have been moved second pan wells and ice have been added to keep the product cool. Maintenance has been called to correct issue.
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05/05/2015 | Physical Recheck |
- 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: The bottom right of the cooler between the hot hold line and the noodle re-thermalizer was at 45 degrees ambient, the tortellini noodles there were at 45 degrees, but the rest of the cooler was adequate. Tortellini noodles were thrown away at time of inspection. Have someone check the issue of that part of the cooler and send a temperature log (4 times daily for three days) to the health department.
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04/28/2015 | Physical Recheck |
- In-use utensils, between-use storage
Observation: The ice scoop was laying handle down in the ice machine. -COS
- Foods are cooled using appropriate methods
Observation: Bulk cooling of noodles, as described above. Develop procedure to cool product quicker.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exterior and handles of equipment were soiled
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: There were several soiled "clean" dishes on the drying rack. PIC had those dishes scrubbed and sanitized. There were plastic food containers with old tomato and noodle patina on the inside of the containers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls and floor was soiled underneath and behind equipment in the kitchen.
- 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: There was some cheese at the pizza make table at 44 degrees. At a front line cooler, there were a container noodles dated 4-12-15 at 45 degrees. Both discarded at inspection.
- Prohibited storage areas for clean equipment and utensils
Observation: Plates near the make line were not covered to prevent contamination.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: There were noodles in the walk-in cooler dated 4-14-15 that was 44 degrees at the middle of the container. This container of noodles was discarded at inspection. Discussed the importance of getting down to proper temperature in proper time frame to control bacterial growth and options to speed up the cooling process.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes. Discussed the importance of stacking dry dishes to prevent bacterial growth.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment did not chlorine test strips for the dishwashing machine.
- Outer openings are protected
Observation: The exterior doors were not insect/rodent tight.
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04/15/2015 | Regular |
- 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
Observation: The ceiling vents were moldy/rusty/dusty.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained in good repair
Observation: There was no caulking placed at the top of hand sinks and three compartment sinks.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The ice machine box at the self serve pop machine was soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors were soiled underneath the make line equipment. The walls were soiled behind the make line equipment, the dishwasher, backroom ice machine.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- Outer openings are protected
Observation: North exterior door not insect/rodent tight.
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04/21/2014 | Routine |
| No violation noted during this evaluation. | 01/15/2014 | Illness Complaint |
- Multiuse food contact surfaces are cleanable
*Repeat Violation* The interworkings of the ice machine was heavily soiled. The floor mixer and the can opener/holster were soiled. There were plastic food containers and lids in bad repair.
- Test kit provided and used to measure sanitizing solution concentration
*Repeat Violation* Establishment did not have quaternary test strips for checking concentration of quaternary sanitiizer.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The exteriors and handles of equipment were soiled, i.e. the cook line area, the dishwashing machine area, spray nozzles, etc... --*Repeat Violation* The interworkings of the ice machine was heavily soiled. The floor mixer and the can opener/holster were soiled. There were plastic food containers and lids in bad repair.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment did not have a thin tipped thermometer. - PIC mentioned that two thermometers were on order.
- Incidental food contact-lubricants
There was dripped lubricant underneath the undercarriage of the floor mixer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
There were dusty ceiling vents.
- Outer openings are protected
*Repeat Violation* The front was not insect/rodent tight.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors/walls soiled especially near equipment. Parts of the ceiling tiles, ceiling support, and vent appeared to moldy.
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10/10/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Outer openings are protected
Exterior doors are not insect/rodent tight.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment and along walls. There were ceiling tiles not properly put back into place after EcoLab was at the establishment. There were areas where the wall was in bad repair.
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09/09/2013 | Routine |
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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05/01/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/01/2013 | Routine |
- Responsibilities of Permit Holder
License not posted for customer viewing.
- Dispensing of single-service and single-use articles
There are non-inverted plates in the kitchen. The tableware near the cash register are not covered. There are plastic food container in bad repair. The can opener/ holster and scale are soiled. The interior of the ice machine and knives hanging are soiled.
- Material characteristics of non-food contact surfaces
The handles and exteriors of equipment are soiled. The interior of the microwave is soiled. The area surrounding the pop nozzles and ice chutes are soiled. There are soiled and rusty shelving throughout establishment, both in storage and in coolers. The fan guards are dusty in the walk-ins.
- Outer openings are protected
The rear door and the north side door are not insect/rodent tight.
- Food is properly labeled
An allergen label not posted on the cookie case.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
- Linens- cleaning and storage
There are non-inverted plates in the kitchen. The tableware near the cash register are not covered. There are plastic food container in bad repair. The can opener/ holster and scale are soiled. The interior of the ice machine and knives hanging are soiled.
- Other personal care items - storage
The walls and ceiling are soiled throughout the establishment. There are coats on a shelving unit and hanging above a make table.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The walls and ceiling are soiled throughout the establishment. There are coats on a shelving unit and hanging above a make table.
- Multiuse food contact surfaces are cleanable
There are non-inverted plates in the kitchen. The tableware near the cash register are not covered. There are plastic food container in bad repair. The can opener/ holster and scale are soiled. The interior of the ice machine and knives hanging are soiled.
- Test kit provided and used to measure sanitizing solution concentration
There are no test strips for checking chlorine sanitizer concentration.
- Condiments are protected from contamination by consumers
The croutons are not covered at the self serve pop machines.
- equipment food contact surfaces and utensils clean to sight and touch.
There are non-inverted plates in the kitchen. The tableware near the cash register are not covered. There are plastic food container in bad repair. The can opener/ holster and scale are soiled. The interior of the ice machine and knives hanging are soiled. --The handles and exteriors of equipment are soiled. The interior of the microwave is soiled. The area surrounding the pop nozzles and ice chutes are soiled. There are soiled and rusty shelving throughout establishment, both in storage and in coolers. The fan guards are dusty in the walk-ins.
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03/25/2013 | Routine |
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