- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Several potentially hazardous food items were not at 41 degree on the cold top. Discard food 2. A large amount of Bellissimo cheese was stored on the prep table in the back room.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Several potentially hazardous food items were not at 41 degree on the cold top. Discard food 2. A large amount of Bellissimo cheese was stored on the prep table in the back room.
Location: Back room
Equipment: Prep table
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed several live roaches crawling on the floor. Please ensure that the food is stored properly with no chance of contamination. OBSERVED A COPY OF PEST CONTROL INVOICE DATED 10/13/14 ongoing
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed several live roaches crawling on the floor. Please ensure that the food is stored properly with no chance of contamination. OBSERVED A COPY OF PEST CONTROL INVOICE DATED 10/13/14 ongoing
Location: Back room
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee bagging ribs with their bare hands. Please use gloves, tong, or plastic wrap.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee putting new pairs of gloves on with washing their hands. Hand washing must be done before getting a pair of gloves from the container.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing after gloves were removed and before putting on a new pair.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees drinks were stored in the food prep areas. Provide a lid and straw for employee drinks.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. Wooden board under the cheese slice is not easily cleanable. Replace 2. reach in cooler metal racks are rusting. Replace shelving.
Location: Back room
Equipment: Slicer
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. Wooden board under the cheese slice is not easily cleanable. Replace 2. reach in cooler metal racks are rusting. Replace shelving.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: Cold top
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Back room
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Location: Kitchen
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Both hand sinks were soiled . Please keep hand sink clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Both hand sinks were soiled . Please keep hand sink clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer present
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Serveral employee handling food did not have hat or hair net on. All employee handling food must wear hair restraints.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jackets stored on the 2 liter bottles in the kitchen.. Please store away from food. Designate an area for employee personal item to ne stored.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes stored on the floor. 2. To go container stored on the floor.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes stored on the floor. 2. To go container stored on the floor.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in the hood. Please replace lighting.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roach observed on the prep table and on the floor in the food prep area. Clean
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vent are heavily soiled. Please clean
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold top cooler is not working properly. Have equipment repaired. Replace the door gaskit on the cold top cooler, both reach in cooler and both reach in freezers.
Location: Kitchen
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Recaulk the 3 bay sink to the wall.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of can goods were stored on soiled floor in the kitchen.2. Bulk bags of flour was stored on the floor in the back room.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of can goods were stored on soiled floor in the kitchen.2. Bulk bags of flour was stored on the floor in the back room.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.Same2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track. OK3. Both Cold top coolers are heavily soiled in the interior.OK
Location: Kitchen
Equipment: Reach in freezer (2door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.Same2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track. OK3. Both Cold top coolers are heavily soiled in the interior.OK
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.Same2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track. OK3. Both Cold top coolers are heavily soiled in the interior.OK
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Cook line
Equipment: Pizza oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Equipment: Steam table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Cook line
Equipment: Deep fryer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels in the restroom.
Location: Restroom
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee washed his hands at the 3 bay sink. Handwashing shall only be done at the hand sink.
Location: Kitchen
Equipment: 3-bay
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Location: Kitchen
Equipment: 3-bay
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strip for sanitizer.
Location: Kitchen
Equipment: 3-bay
|
10/29/2014 | Recheck |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer present
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Both hand sinks were soiled . Please keep hand sink clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Both hand sinks were soiled . Please keep hand sink clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Location: Kitchen
Equipment: Cold top
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Back room
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: Cold top
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. Wooden board under the cheese slice is not easily cleanable. Replace 2. reach in cooler metal racks are rusting. Replace shelving.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. Wooden board under the cheese slice is not easily cleanable. Replace 2. reach in cooler metal racks are rusting. Replace shelving.
Location: Back room
Equipment: Slicer
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees drinks were stored in the food prep areas. Provide a lid and straw for employee drinks.
Location: Kitchen
Equipment: Prep table
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing after gloves were removed and before putting on a new pair.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee putting new pairs of gloves on with washing their hands. Hand washing must be done before getting a pair of gloves from the container.
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee bagging ribs with their bare hands. Please use gloves, tong, or plastic wrap.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed several live roaches crawling on the floor. Please ensure that the food is stored properly with no chance of contamination. OBSERVED A COPY OF PEST CONTROL INVOICE DATED 10/13/14 ongoing
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed several live roaches crawling on the floor. Please ensure that the food is stored properly with no chance of contamination. OBSERVED A COPY OF PEST CONTROL INVOICE DATED 10/13/14 ongoing
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Several potentially hazardous food items were not at 41 degree on the cold top. Discard food 2. A large amount of Bellissimo cheese was stored on the prep table in the back room.
Location: Back room
Equipment: Prep table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Several potentially hazardous food items were not at 41 degree on the cold top. Discard food 2. A large amount of Bellissimo cheese was stored on the prep table in the back room.
Location: Kitchen
Equipment: Cold top
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Serveral employee handling food did not have hat or hair net on. All employee handling food must wear hair restraints.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jackets stored on the 2 liter bottles in the kitchen.. Please store away from food. Designate an area for employee personal item to ne stored.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes stored on the floor. 2. To go container stored on the floor.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes stored on the floor. 2. To go container stored on the floor.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in the hood. Please replace lighting.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roach observed on the prep table and on the floor in the food prep area. Clean
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vent are heavily soiled. Please clean
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold top cooler is not working properly. Have equipment repaired. Replace the door gaskit on the cold top cooler, both reach in cooler and both reach in freezers.
Location: Kitchen
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Recaulk the 3 bay sink to the wall.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of can goods were stored on soiled floor in the kitchen.2. Bulk bags of flour was stored on the floor in the back room.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of can goods were stored on soiled floor in the kitchen.2. Bulk bags of flour was stored on the floor in the back room.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.Same2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track. OK3. Both Cold top coolers are heavily soiled in the interior.OK
Location: Kitchen
Equipment: Reach in freezer (2door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.Same2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track. OK3. Both Cold top coolers are heavily soiled in the interior.OK
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.Same2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track. OK3. Both Cold top coolers are heavily soiled in the interior.OK
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Cook line
Equipment: Pizza oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Equipment: Steam table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Cook line
Equipment: Deep fryer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels in the restroom.
Location: Restroom
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee washed his hands at the 3 bay sink. Handwashing shall only be done at the hand sink.
Location: Kitchen
Equipment: 3-bay
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Location: Kitchen
Equipment: 3-bay
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strip for sanitizer.
Location: Kitchen
Equipment: 3-bay
|
10/14/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Several potentially hazardous food items were not at 41 degree on the cold top. Discard food 2. A large amount of Bellissimo cheese was stored on the prep table in the back room.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Several potentially hazardous food items were not at 41 degree on the cold top. Discard food 2. A large amount of Bellissimo cheese was stored on the prep table in the back room.
Location: Back room
Equipment: Prep table
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee bagging ribs with their bare hands. Please use gloves, tong, or plastic wrap.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee putting new pairs of gloves on with washing their hands. Hand washing must be done before getting a pair of gloves from the container.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing after gloves were removed and before putting on a new pair.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees drinks were stored in the food prep areas. Provide a lid and straw for employee drinks.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. Wooden board under the cheese slice is not easily cleanable. Replace 2. reach in cooler metal racks are rusting. Replace shelving.
Location: Back room
Equipment: Slicer
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. Wooden board under the cheese slice is not easily cleanable. Replace 2. reach in cooler metal racks are rusting. Replace shelving.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
Equipment: Cold top
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Back room
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Location: Kitchen
Equipment: Cold top
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Both hand sinks were soiled . Please keep hand sink clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Both hand sinks were soiled . Please keep hand sink clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer present
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Serveral employee handling food did not have hat or hair net on. All employee handling food must wear hair restraints.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jackets stored on the 2 liter bottles in the kitchen.. Please store away from food. Designate an area for employee personal item to ne stored.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes stored on the floor. 2. To go container stored on the floor.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes stored on the floor. 2. To go container stored on the floor.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in the hood. Please replace lighting.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roach observed on the prep table and on the floor in the food prep area. Clean
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vent are heavily soiled. Please clean
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1-3. The floor through out the facility is heavily soiled an not be cleaned regularly. In kichen pull the equipment from the wall an clean an sanitize. 4. Floor drains are heavily soiled . Please clean
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold top cooler is not working properly. Have equipment repaired. Replace the door gaskit on the cold top cooler, both reach in cooler and both reach in freezers.
Location: Kitchen
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Recaulk the 3 bay sink to the wall.
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of can goods were stored on soiled floor inthe kitchen.2. Bulk bags of flour was stored on the floor in the back room.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of can goods were stored on soiled floor inthe kitchen.2. Bulk bags of flour was stored on the floor in the back room.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track.3. Both Cold top coolers are heavily soiled in the interior .
Location: Kitchen
Equipment: Reach in freezer (2door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track.3. Both Cold top coolers are heavily soiled in the interior .
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the bottom. Please clean more frequently.2. The Pepsi slinding door cooler is soiled in the interior and along the slinding door track.3. Both Cold top coolers are heavily soiled in the interior .
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Cook line
Equipment: Pizza oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Equipment: Steam table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Micro wave heavily soiled 2. Both pizza oven are soiled 3. Nacho cheese warmer 4. The Steam table heavily soiled inthe interior.5. Deep frier heavily soied. Cooking equiment is not being clean and sanitized.
Location: Cook line
Equipment: Deep fryer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels in the restroom.
Location: Restroom
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee washed his hands at the 3 bay sink. Handwashing shall only be done at the hand sink.
Location: Kitchen
Equipment: 3-bay
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Location: Kitchen
Equipment: 3-bay
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strip for sanitizer.
Location: Kitchen
Equipment: 3-bay
|
10/03/2014 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of True cooler soiled. Please clean.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
01/10/2014 | Routine |
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Kitchen
|
08/28/2013 | Routine |
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LIDS FOR CONTAINERS OF FOOD. WHEN COOLING FOOD ITEMS, COVER WITH LID OR WRAP, BUT LEAVE A CORNER OPEN TO ALLOW STEAM TO EVAPORATE.
Location: Walk-in cooler
Equipment: Wire shelving
|
01/11/2013 | Recheck |
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LIDS FOR CONTAINERS OF FOOD. WHEN COOLING FOOD ITEMS, COVER WITH LID OR WRAP, BUT LEAVE A CORNER OPEN TO ALLOW STEAM TO EVAPORATE.
Location: Walk-in cooler
Equipment: Wire shelving
|
01/07/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS ON PREP TABLES, COOLERS, ETC..
- Air gap (corrected on site)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch. HOSE HANGING BELOW RIM OF MOP SINK.
Equipment: Mop sink
- Fake nails-polish (corrected)
Food employee wearing fingernail polish without wearing a glove.
Correction: Food employees shall not wear fingernail polish or artificial nails without using intact gloves. EX. DURING PIZZA PREP.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Make table cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PIZZA DOUGH ROOM - DISCONTINUE USE OF LATHE/PLASTIC AROUND PREP TABLE; DISCONTINUE USE OF WOOD SHELF BENEATH CHEESE SLICER.
Location: Prep area
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. DOUGH LEAKING FROM PACKAGING STORED DIRECTLY ON SHELVING. PERSON IN CHARGE DISCARDED SEVERAL PACKAGES.
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. FRYER AND DRAWERS BY STOVE.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. FRYER AND DRAWERS BY STOVE.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
|
07/06/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS ON PREP TABLES, COOLERS, ETC..
- Air gap (corrected on site)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch. HOSE HANGING BELOW RIM OF MOP SINK.
Equipment: Mop sink
- Fake nails-polish (corrected on site)
Food employee wearing fingernail polish without wearing a glove.
Correction: Food employees shall not wear fingernail polish or artificial nails without using intact gloves. EX. DURING PIZZA PREP.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Make table cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PIZZA DOUGH ROOM - DISCONTINUE USE OF LATHE/PLASTIC AROUND PREP TABLE; DISCONTINUE USE OF WOOD SHELF BENEATH CHEESE SLICER.
Location: Prep area
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. DOUGH LEAKING FROM PACKAGING STORED DIRECTLY ON SHELVING. PERSON IN CHARGE DISCARDED SEVERAL PACKAGES.
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. FRYER AND DRAWERS BY STOVE.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. FRYER AND DRAWERS BY STOVE.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
|
07/03/2012 | Routine |
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Install a self closure on restroom door.
Location: Emp restroom
|
12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about JUST PIZZA, 3852 E 10TH ST, Indianapolis, IN »