- C/*4.5/4.6 Observed tongs, hanging with clean equipment, with food/grease debris. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*7.1 Observed window cleaner and CresCor cleaner stored on a shelf with spices, pizza sauce, and olives. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/*3.4 Observed prepped pizzas, stored next to the coolers, cold holding improperly at 56°F-58°F. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below or hot holding at 135°F or above in order to limit bacterial growth. Place prepped pizzas in the cooler in order to avoid the temperature danger zone. Reportedly, the pizzas are held on the rack at room temperature for no longer than 1 hour. In order to use time-in-lieu of temperature, a Level 4 license, time marking, and written procedure is necessary.
- 6.2 Replace the burned out light in the walk-in cooler in order to provide adequate lighting.
- 4.5 The following equipment needs cleaned:
- -residue on pizza cutter handles
- -residue on grey shelving next to the 3-compartment sink
- Equipment shall be free of dust, dirt, and food debris and be clean to the sight and touch.
- R/Observed plastic aprons hanging on the spice/olives rack. Store employee personal items in a separate designated area.
- 5.1 3-compartment sink sprayer is hanging below the flood rim of the sink. Repair this in order to prevent possible contamination.
- 3.2 Observed 2 flour containers lacking a label. Label all unidentifiable substances in order to prevent confusion or misuse.
- -PIC reported proper thawing under refrigeration.
- -Observed ready-to-eat chicken wings cooked properly above 135°F.
- -2 accurate long stem thermometers available.
- -PIC today is ServSafe Certified. Discussed that 1 person per shift must have at least a Level 1 Certification in food protection. Visit www.servsafe.com/starters or www.statefoodsafety.com
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3/16/2012 | Standard 1 | |
- *3.4 Observed the pepperoni pizza was holding at 63°F, the sausage pizza was holding at 62°F, supreme pizza was holding at
- 57°F, and the cheese pizza was holding at 62°F on the rolling rack. Foods shall be held at 41°F and below to limit the growth of organisms.
- *3.1/6.3 Observed a can of jalapenos was dented on the top seam. Packages of food shall be maintained in good condition to protect the integrity of the contents and to prevent potential contaminants. Relocate this canned good to a separate designated area.
- *4.5/4.8 Observed the clean lids were stored on soiled rags on the wired rack. Food contact surfaces shall be washed, rinsed, and sanitized and air dried and stored in a manner to prevent contamination.
- *6.2/2.4 No paper towels were available in the restroom. Provide an adequate supply of paper towels to promote proper hand washing practices.
- *3.2 Observed an employee handle bread sticks with their bare hands. Food employees shall use gloves, tissue paper, or utensils when handling ready-to-eat foods. Discussed with PIC.
- *7.0 Observed two unlabeled spray bottles. Label spray bottles with the chemical name to avoid confusion and misuse.
- 6.4 Observed the employee aprons were stored on the food and equipment rack. Store employee personal items in a separate designated area.
- 3701-21-25 Reportedly the PIC available during this inspection was lacking Level One or two certification. PIC per shift in this operation shall have level one certification.
- 3.2 Label the seasoning shaker with the name of the food to avoid confusion and misuse.
- 3.2 Provide a handled scoop or cup for the cheese, to prevent contamination.
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9/19/2011 | Standard2 | |
- Notes: Reportedly pizza are prepared and left on a rolling rack for up to two hours. Observed the pepperoni pizza was holding at
- 55°F, the sausage pizza was holding at 53°F, and the cheese pizza was holding at 54°F on the rolling rack. Foods shall be held at
- 41°F and below to limit the growth of organisms. Reportedly, these pizza were prepared half and hour prior to this inspector checking the temperature. Recommend to relocate the rack into the refrigerator. Discussed time in lieu of temperature requirements with PIC.
- Level One certification for PIC was observed.
- *3.4 The ham was lacking date marking. Foods shall be dated the day of opening and shall be used or discarded in seven calendar days. This item was discarded today.
- 4.4 Repair the damaged door seal on the display doors of the walk-in cooler, and the middle door of the reach-in cooler.
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3/9/2011 | Standard 1 | |
- R/*2.4/4.1 Observed four temperature measuring device were reading 34-50°F in an ice bath. Temperature measuring device shall be accurate within +/- 2°F to monitor temperature of potentially hazardous foods. These devices were calibrated today.
- R/*3.4 Reportedly pizza are prepared and left on a rolling rack for up to two hours. Observed the pepperoni was holding at 61°F, the sausage pizza was holding at 60°F, and the cheese pizza was holding at 62°F on the previously mentioned rack. Foods shall be held at 41°F and below to limit the growth of organisms.
- R/3.2 Label the spray bottles with the name of the food, to avoid confusion and misuse.
- R/3.2 Observed pans for pizzas were stored on the rack next to the hand sink . Provide a partition in this area to prevent contamination.
- 4.8 Observed refrigeration racks were stored on the floor by the hand sink, and plates were stored on the floor behind the counter. Store equipment 6 inches off the floor.
- 6.1 Observed light fixtures in the hot case were unshielded or the plastic coating was coming off the light bulb. Provide shielded light fixtures in this unit.
- 4.0 Replace the damaged pizza pan bin, to provide a cleanable surface.
- 3.2 Observed cup was used as a scoop for dispensing cheese. Provide a handled scoop, and store the scoop in the food with the handle extended out ward.
- 4.4 Repair the damaged door seal on the display doors of the walk-in cooler.
- 3701-21-25 Reportedly the PIC available during this inspection was lacking Level One or two certification. PIC per shift in this operation shall have level one certification.
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10/25/2010 | Standard2 | |
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