- *7.0 Unlabeled bottle of white liquid on grease trap with other chemicals and unlabeled pink liquid at sink by pop dispenser.
- Poisonous/toxic chemicals shall be labeled with common name.
- 5.4-Trash can in women's restroom was not covered. Provide a covered waste container in the women's restroom.
- 4.1-Knife with wooden handle has tape wrapped around it. Non-food contact surfaces should be easily cleanable and easy to maintain.
- R/6.4-Open beverages on preparation counters in kitchen. Employees shall drink in a separate designated area or provide a covered beverage container.
- R/4.4-Gaskets on the pizza cooler are torn and hanging from door. Walk-in cooler handle is damaged. Equipment shall be in good repair. Replace the gaskets and the handle.
- R/6.4-Floor and wall around mixer is dirty. Clean this area.
- R/4.5-Interior of the pizza cooler has pooling water. Make any needed repairs and clean out cooler.
- R/4.5-Shelf under dish machine and pizza oven is dirty. Clean these areas.
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1/12/2012 | Standard2 | |
- R/C/*3.4 Cheese sauce was lacking a date mark. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *7.0 Observed an unlabeled bottle of degreaser. Properly label the chemical spray bottle to avoid confusion and misuse.
- *3.1/6.3 Observed the canned pineapple tidbits, canned tomato ketchup, and the canned mushrooms were dented on the seam.
- Packages of food shall be in good condition to protect the integrity to the contents to prevent potential contaminants. Relocate this canned good.
- R/4.4 Gaskets on the following units were damaged: freezer unit, salad cooler, Pepsi unit, and sub cooler are torn. Equipment shall be in good repair.
- R/6.4 Repair the damaged wall surfaces behind the pizza and sub reach-in units, wall surface behind the small table and sink in the equipment washing area, and damaged floor tiles under the wheels on the reach-in units, to provide a cleanable surfaces.
- R/6.2 Repair the nonfunctioning light fixtures throughout as needed, to provide lighting as specified in the OAC 3717.
- R/*4.4 White dough container was duct tape in the walk-in cooler. Provide a container that can be effectively washed, rinsed, and sanitize.
- R/4.5 Interior of the hot box used for storage, and the interior of the salad reach-in unit contained pooling water or were soiled.
- Clean these areas.
- R/4.4 Repair the damaged door handles in the three door upright freezer to provide a cleanable surface.
- 4.8 Store the pizza boxes six inches off the floor to facilitate cleaning and prevent contamination.
- 3.2 Properly water label spray bottle to avoid confusion and misuse.
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1/4/2012 | Standard2 | |
- 4.1- Long stem thermometer could not be located. Provide an accurate long stem thermometer that ranges 0-220°F in order to monitor potentially hazardous food temperatures.
- 3.4- Pepperoni pizza on buffet had an internal temperature of 95°F. Other foods on the buffet were above 135°F. Appears pizza was not under heat lamp. Potentially hazardous foods shall be maintained hot at 135°F and above.
- 6.4- Open beverages on preparation counters in kitchen. Employees shall drink in a separate designated area or provide a covered beverage container.
- 6.4- Repair the holes in the wall above the three compartment sink to facilitate cleaning.
- R4.4- Gaskets on the pizza cooler are torn and hanging from door. Walk-in cooler handle is damaged. Equipment shall be in good repair. Replace the gaskets.
- 6.4- Floor and wall around mixer is dirty. Clean this area.
- 4.5- Interior of the pizza cooler has pooling water. Make any needed repairs and clean out cooler.
- 4.5- Shelf under dish machine, pizza oven and shelving in walk-in cooler are dirty. Clean this.
- 4.2- Provide a chlorine test strip kit to monitor concentration of sanitizing solution.
- 6.1- Light shield is hanging from ceiling by dish machine. Repair this.
- Discussed reheating and currently operation is operating within the risk level 3 license.
- Operation still has more than 50% sales in retail (carry out) area.
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8/24/2011 | Standard 1 | |
- R/C/*3.4 Chopped steak was date marked 7/6/11. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- R/*4.4 Observed the dish machine contained 0ppm of chlorine sanitizing solution. Provide 50-200 ppm of chlorine sanitizing solution during the final rinse cycle in order to effectively sanitize.
- R/4.4 Gaskets on the following units were damaged: freezer unit, salad cooler, Pepsi unit, and sub cooler are torn. Equipment shall be in good repair.
- R/6.4 Store employee aprons in a separate designated area from equipment storage to prevent contamination.
- R/6.4 Repair the damaged wall surfaces behind the pizza and sub reach-in units, wall surface behind the small table and sink in the equipment washing area, and damaged floor tiles under the wheels on the reach-in units, to provide a cleanable surfaces.
- R/6.2 Repair the nonfunctioning light fixtures throughout as needed, to provide lighting as specified in the OAC 3717.
- *4.4 White dough container was badly damaged. Replace this container. Provide a container that can be effectively washed, rinsed, and sanitize.
- 4.5/6.4 Shelves in the walk-in cooler storing the dough, back interior of the pizza reach-in cooler, interior of the hot box used for storage, and the ceiling vents throughout were soiled. Clean these areas.
- 4.4 Repair the damaged door handles in the three door upright freezer to provide a cleanable surface.
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7/11/2011 | Standard 1 | |
- 3.4- Taco meat had a date mark of 1/2 and beef 12/17. Ready-to-eat potentially hazardous foods shall be consumed within seven days. These foods were discarded.
- 4.4- Gaskets on the sandwich and pizza cooler are torn. Replace missing handle on the walk-in cooler. Equipment shall be in good repair.
- 4.1- Provide an accurate thermometer in the one door reach-in cooler.
- 4.5- Clean the shelving in the walk-in cooler, handle and door on the proofer, and shelf below dish machine. These areas are soiled.
- Dish machine was not inspected at this time. Reportedly machine reaches 190 on the final rinse.
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1/11/2011 | Standard2 | |
- *3.4 Cheese sauce was lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *3.1 Observed the mushrooms were dented on the bottom seam. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants.
- C/*4.4 Observed the dish machine contained 0ppm of chlorine sanitizing solution. Provide 50-200 ppm of chlorine sanitizing solution during the final rinse cycle in order to effectively sanitize.
- R/4.4 Gaskets on the freezer unit, and sub cooler are torn. Equipment shall be in good repair.
- R/6.4 Store employee coat in a separate designated area from food and equipment storage to prevent contamination.
- R/6.4 Repair the damaged wall surface behind the pizza and sub reach-in units, wall surface behind the small table and sink in the equipment washing area, and damaged floor tiles under the wheels on the reach-in units, to provide a cleanable surface.
- 6.2 Repair the nonfunctioning light fixtures throughout as needed, to provide lighting as specified in the OAC 3717.
- 4.1 Provided thermometers in the salad and sub reach-in units today.
- 6.2 Provided a hand sign at the kitchen hand sink.
- 6.4 Clean the floor surface and the base of the mixer, and the floor/wall junctures under the dish machine which are soiled.
- 3.2 Store the onions 6 inches off the floor, to facilitate cleaning and to prevent contamination.
- 4.4 Replace the duct taped lid, and damaged containers throughout.
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12/17/2010 | Standard2 | |
- 3.4 Cheese sauce and steak was lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- 3.4 Cheese sauce was holding at 46°F, spaghetti was holding at 47°F, Rotini was holding at 45°F, sausage was holding at 50°F, and beef was holding at 42°F, and the True refrigerator was holding at 43°F. Foods and refrigeration units shall be maintained at
- 41°F and below.
- R/*/C 7.0 Purple chemical spray bottle and white chemical spray bottle were labeled degreaser. Label with the correct chemical name to avoid confusion and misuse.
- R/4.4 Gaskets on the freezer unit, and sub cooler are torn. Equipment shall be in good repair.
- 3.2 Flour handle on the scoop was broken. Provided a handled scoop.
- R/6.4 Store employee apron in a separate designated area from food and equipment storage to prevent contamination.
- R/6.4 Repair the damaged wall surface behind the pizza and sub reach-in units, wall surface behind the small table and sink in the equipment washing area, and damaged floor tiles under the wheels on the reach-in units, to provide a cleanable surface.
- 6.2 Repair the nonfunctioning light fixtures throughout as needed, to provide lighting as specified in the OAC 3717.
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6/28/2010 | Standard 1 | |
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