- R/*3.4 Ricotta cheese (one container) was lacking date marking, and two containers of fresh mozzarella were a lacking date marking or were dated 11/28-12/4. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. These foods were discarded today
- *3.4 Observed the following food items and refrigeration units were holding at improper temperatures:
- Pepperoni was holding at 42.5°F.
- Food shall be maintained at 41°F and below to limit the growth of organisms.
- 6.4/4.5 The following areas were soiled:
- R/- Ceiling surface throughout is yellow/discolored and/or soiled
- R/- Cabinet under the fryers
- R/- Floor drain and surrounding area under the three-vat sink
- R/- Canned goods rack
- Clean these areas.
- R/6.2 Repair the non-functioning light fixture in the front beverage Pepsi cooler, to provide lighting as specified in OAC 3717.
- 4.4/6.4 The following areas were damaged:
- R/- All the door seals on the pizza reach-in unit, on the Cooltech unit, and all three door seals on the sandwich reach-in unit,
- R/- Damaged floor tiles by the pizza reach-in unit, and as needed throughout the operation
- R/- Interior strip on the lid on the sandwich reach-in is unsecured
- R/- Holes in the wall surface by the floor mounted mixer unit
- R/- Soiled and lacking caulk behind the spray hose at the wall/backsplash juncture
- Equipment and facilities shall be maintained in a state of good repair.
- R/3.2 Observed a solo cups was used as a scoops in the Cool-tech reach-in unit. Provided a handled scoop and store the scoop in the food with the handle extended outward.
- Additional violations:
- *3.4 Chili was in a covered container with approximately 6 inches of product and contained a temperature of 102°F after greater than 2 hour of cooling. Foods shall be cooled from 135°F-70°F within two hours and 135°F-41°F within a total of six hours. This food was relocated into a shallow container
- *2.3 Observed an open employee beverage. Employees shall consume beverages in a closed container or from an open container in a separate designated area.
- *3.1/6.3 Observed several dented cans of ketchup, a can of marinara, and a can of mushrooms were dented on the seam. Packages of food shall be good condition to protect the integrity of the contents and to prevent potential contaminants. These canned goods were removed from the canned foods rack.
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12/16/2011 | Standard2 | |
- R/*3.4 Ricotta cheese (two containers) were lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *3.0 Observed a large container of ricotta cheese contained a pink mold-like substance. Food shall be safe wholesome and unadulterated. Discard unwholesome foods.
- *3.4 Observed the following food items and refrigeration units were holding at improper temperatures:
- - Pizza Reach-in unit 56°F - Mozzarella cheese 57°F, 47°F - Pepperoni 53°F, 50°F - Sausage 50°F, 49°F
- - Ham 50°F - Cooltech unit 42.1°F - Swiss 47°F - American cheese 47°F - Coleslaw 46°F
- - Cheddar cheese 49°F - Hot pepper cheese 42°F - Ham 44°F - Pepperoni 45°F
- - Walk-in cooler 41°F-43°F - Shredded cheese 43.5°F - Hamburgers 42.9°F
- - Tomatoes in the Pepsi unit 43°F, and on the salad bar 45°F.
- Food and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Discard food items at 45°F and above. Refrigeration repair arrived on-site today during this inspection.
- C/*2.4 /4.1 Observed two long stem temperature measuring devices were holding at 38°F in an ice bath. Temperature measuring devices shall be accurate within +/-2°F to monitor temperatures of potentially hazardous foods. These devices were calibrated today.
- C/*3.2 Observed raw eggs were stored in the Pepsi unit above the ready-to-eat foods. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent contamination. This food item was relocated today.
- *7.0 Observed an unlabeled spray bottle on the dirty dish drain board of the three-vat sink, reportedly sanitizer. Toxic chemicals shall be properly labeled with the container contents to avoid confusion and misuse. PIC was asked to label this spray bottle.
- *7.1 Observed a spray bottle of Purple Power was hanging on the equipment rack above the three vat sink. Toxic chemicals shall be stored in a separate designated area from food and clean equipment to prevent contamination. PIC was asked to relocate this spray bottle.
- 6.4/4.5 The following areas were soiled:
- - Floor surface by the pop syrup rack and CO2 tanks
- R/- Ceiling surface throughout is yellow/discolored and/or soiled
- R/- Cabinet under the fryers
- - Floor drain and surrounding area under the three-vat sink
- - Canned goods rack
- Clean these areas.
- R/6.2 Repair the non-functioning light fixture in the front beverage Pepsi cooler, in the dish area to provide lighting as specified in
- OAC 3717.
- 4.4/6.4 The following areas were damaged:
- - All the door seals on the pizza reach-in unit, on the Cooltech unit, and all three door seals on the sandwich reach-in unit,
- R/- Damaged floor tiles by the pizza reach-in unit, and as needed throughout the operation
- R/- Interior strip on the lid on the sandwich reach-in is unsecured
- - Holes in the wall surface by the floor mounted mixer unit
- - Soiled and lacking caulk behind the spray hose at the wall/backsplash juncture
- Equipment and facilities shall be maintained in a state of good repair.
- 4.1 Provide a thermometer by in the Cooltech unit to assure 41°F and below is maintained.
- 4.1/9.0 Operation added a Samsung non-commercial microwave. Equipment shall be commercial grade NSF listed or equivalent.
- Remove non-commercial equipment.
- 3.2 Observed a solo cup was used as a scoop in the marinara sauce on the steam table, and in the cheese mixture in the pizza reachin unit. Provided a handled scoop and store the scoop in the food with the handle extended outward.
- 3.2 Label the seasoning container on the storage rack with the name of the food, to avoid confusion and misuse.
- 6.4 Observed a mop was stored in the mop bucket. Store the mop in the provided hangers to properly air dry.
- Note: Operation added the following equipment: Hobart unit model number HES with NSF label was added to the kitchen across from the pizza oven and pizza reach-in unit, small walk-in cooler was relocated into the storage room by the dining room, Velvet ice cream freezer, Turbo-Air freezer unit model number
- MUF-48 with NSF label, Ascend draft root beer unit model number JDP-24 with NSF label, Pepsi unit Make QBD model number
- CD26HD with NSF label.
- R/*3.4 Ricotta cheese (two containers) were lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *3.0 Observed a large container of ricotta cheese contained a pink mold-like substance. Food shall be safe wholesome and unadulterated. Discard unwholesome foods.
- *3.4 Observed the following food items and refrigeration units were holding at improper temperatures:
- - Pizza Reach-in unit 56°F - Mozzarella cheese 57°F, 47°F - Pepperoni 53°F, 50°F - Sausage 50°F, 49°F
- - Ham 50°F - Cooltech unit 42.1°F - Swiss 47°F - American cheese 47°F - Coleslaw 46°F
- - Cheddar cheese 49°F - Hot pepper cheese 42°F - Ham 44°F - Pepperoni 45°F
- - Walk-in cooler 41°F-43°F - Shredded cheese 43.5°F - Hamburgers 42.9°F
- - Tomatoes in the Pepsi unit 43°F, and on the salad bar 45°F.
- Food and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Discard food items at 45°F and above. Refrigeration repair arrived on-site today during this inspection.
- C/*2.4 /4.1 Observed two long stem temperature measuring devices were holding at 38°F in an ice bath. Temperature measuring devices shall be accurate within +/-2°F to monitor temperatures of potentially hazardous foods. These devices were calibrated today.
- C/*3.2 Observed raw eggs were stored in the Pepsi unit above the ready-to-eat foods. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent contamination. This food item was relocated today.
- *7.0 Observed an unlabeled spray bottle on the dirty dish drain board of the three-vat sink, reportedly sanitizer. Toxic chemicals shall be properly labeled with the container contents to avoid confusion and misuse. PIC was asked to label this spray bottle.
- *7.1 Observed a spray bottle of Purple Power was hanging on the equipment rack above the three vat sink. Toxic chemicals shall be stored in a separate designated area from food and clean equipment to prevent contamination. PIC was asked to relocate this spray bottle.
- 6.4/4.5 The following areas were soiled:
- - Floor surface by the pop syrup rack and CO2 tanks
- R/- Ceiling surface throughout is yellow/discolored and/or soiled
- R/- Cabinet under the fryers
- - Floor drain and surrounding area under the three-vat sink
- - Canned goods rack
- Clean these areas.
- R/6.2 Repair the non-functioning light fixture in the front beverage Pepsi cooler, in the dish area to provide lighting as specified in
- OAC 3717.
- 4.4/6.4 The following areas were damaged:
- - All the door seals on the pizza reach-in unit, on the Cooltech unit, and all three door seals on the sandwich reach-in unit,
- R/- Damaged floor tiles by the pizza reach-in unit, and as needed throughout the operation
- R/- Interior strip on the lid on the sandwich reach-in is unsecured
- - Holes in the wall surface by the floor mounted mixer unit
- - Soiled and lacking caulk behind the spray hose at the wall/backsplash juncture
- Equipment and facilities shall be maintained in a state of good repair.
- 4.1 Provide a thermometer by in the Cooltech unit to assure 41°F and below is maintained.
- 4.1/9.0 Operation added a Samsung non-commercial microwave. Equipment shall be commercial grade NSF listed or equivalent.
- Remove non-commercial equipment.
- 3.2 Observed a solo cup was used as a scoop in the marinara sauce on the steam table, and in the cheese mixture in the pizza reachin unit. Provided a handled scoop and store the scoop in the food with the handle extended outward.
- 3.2 Label the seasoning container on the storage rack with the name of the food, to avoid confusion and misuse.
- 6.4 Observed a mop was stored in the mop bucket. Store the mop in the provided hangers to properly air dry.
- Note: Operation added the following equipment: Hobart unit model number HES with NSF label was added to the kitchen across from the pizza oven and pizza reach-in unit, small walk-in cooler was relocated into the storage room by the dining room, Velvet ice cream freezer, Turbo-Air freezer unit model number
- MUF-48 with NSF label, Ascend draft root beer unit model number JDP-24 with NSF label, Pepsi unit Make QBD model number
- CD26HD with NSF label.
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11/14/2011 | Standard2 | |
- *4.5/4.6 Observed three soiled knives stored between the preparation tables. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *3.4/4.4 Observed the meatballs were cooking on the steam table and contained a temperature of 52°F-81°F. Foods shall be cooked within four hours. Steam tables are meant for holding foods. Utilize cooking equipment to cook the meatballs.
- R/*3.4 Ricotta cheese, and a container of Pasta Fagioli Soup were lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- C/*3.1 Observed a dented can of Pizza sauce on the rolling rack. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants.
- *3.4 Observed the following food items were holding at improper temperatures:
- - Shredded cheddar cheese 43°F - Mozzarella cheese 43°F - Pepperoni 43°F all located on the salad bar
- - Sausage and pepper pizza 126°F on the pizza buffet
- Food shall be maintained 135°F and above or 41°F and below to limit the growth of organisms.
- 6.4/4.5 The following areas were soiled:
- R/- Floor/wall junctures under the dough mixer, preparation table
- R/- Ceiling contains a leak above the preparation table
- - Wire shelves with the oil, and the steam table
- - Cabinet under the fryer next to the True Freezer
- R/- Condenser on the top of the pizza walk-in unit and the surrounding areas are dusty
- - Door frame and seal on the True Freezer unit
- - Exterior of the date dot dispenser
- - Ceiling by the oven was soiled
- - Ice accumulation on the walk-in freezer door
- Clean these areas.
- R/6.2 Repair the non-functioning light fixture in the rear storage area, to provide lighting as specified in OAC 3717.
- 4.4/6.4 The following areas were damaged:
- - Both door seals on the cook's unit
- - Damaged floor tiles by the pizza reach-in unit
- - Damaged wall strip between the FRP panels by the walk-in cooler
- - Door and frame on the sliding door Pepsi unit storing the mozzarella cheese
- - Damaged lids on the containers on the salad reach-in unit
- - Interior of the lid on the salad reach-in is unsecure
- Equipment and facilities shall be maintained in a state of good repair.
- 5.1 Repair the leaky spray hose on the sink in the dish area.
- 3.2 Label the spray bottle with the name of the food, to avoid confusion and misuse.
- 4.1 Provide a thermometer by in the Pepsi unit to assure 41°F and below is maintained.
- 3.2 Relocate the croutons under the food shield to prevent consumer contamination.
- Note: Two QII Deck Pizza ovens, and a Q-Matic conveyor oven was added to the operation.
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4/13/2011 | Standard 1 | |
- All violations were corrected from the standard and critical control point inspection dated 12/2/10.
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1/4/2011 | Follow Up 1 | |
- 6.4/4.5 The following areas were soiled:
- R/- Floor/wall junctures throughout as needed
- - Ceiling tiles are missing and contains foil pans, due to a roof leak
- R/- Walls throughout as needed
- R/- Floor drain under the three vat sink
- - Wire shelves throughout as needed
- - Observed lettuce debris on the outside of a single use foil pan
- - Hood edge
- - Floor under the fryer and the cabinet under the fryer is soiled
- - Table under the steam tables in the cook's area
- - Exterior of the Vulcan unit is dusty
- - Floor under the racks in the walk-in cooler
- - Condenser on the top of the pizza walk-in unit and the surrounding area is dusty
- - Cabinets under the buffet bar
- - Pooling water on the bottom of the sliding door bar cooler
- - Door seal on the large walk-in cooler
- - Floor under the rolling racks in the large walk-in cooler
- - Wall in the dish area is soiled and contains damaged caulk at the wall/backsplash juncture
- Clean these areas.
- *4.0 Observed three gray Brute Commercial cans being used to store flour, sugar and salt. Provide food grade containers for the storage of food or documentation that these containers are food grade. No NSF mark was visible.
- 4.8 Observed equipment was stored wet on the equipment shelves. Thoroughly air dry equipment prior to storage.
- R/6.2 Repair the non-functioning light fixtures throughout as needed, to provide lighting as specified in OAC 3717.
- 4.4/6.4 The following areas were damaged:
- R/- Pizza prep reach-in (4 door unit) door seals
- R/- Hood filters were lacking or were replaced with a surface and a piece of cardboard
- - Damaged garbage can
- - Lacking base cove in the dish area, and new bar area
- - Damaged floor tiles throughout as needed
- Equipment shall be maintained in a state of good repair.
- 3.2 Observed a bowl in the salad mix. Provide a handled scoop, and store the scoop in the food with the handle extended outward.
- 4.8 Provide a partition between the hand sink and the clean beverage glasses in the bar area, to prevent contamination.
- 6.4 Provide pest control measures fruit/drain flies in the dish area.
- 6.4 Observed a coat hanging on the canned goods rack. Store employee personal items in a separate designated area.
- Note: Operation added two RK resources stainless steel tables and shelf racks model number VTT-6032, with an NSF label.
- R/HOLDING: Refer to the temperature log on the bottom of page one. Foods or refrigeration units marked with an asterisk were holding at improper temperatures. Potentially hazardous foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms.
- **/R/REHEATING: Observed meatballs, and meat sauce was reheated on the stove top and contained a temperatures of 143°F, and
- 140-151°F respectively. Foods shall be rapidly reheated to 165°F and above to limit the growth of organisms.
- R/PROTECTION FROM CONTAMINATION: Observed raw ground beef stored above onion in the walk-in cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross contamination. PIC was asked to relocate these foods.
- PERSON IN CHARGE: Employee reheating food items thought, foods should be reheated to 142°F. Person in charge shall be knowledgeable and demonstrate code compliance. This employee was educated on proper reheating temperatures today.
- CHEMICAL: Observed pink, and purple chemical spray bottles were unlabeled, and a container with a blue chemical was unlabeled.
- Toxic chemicals shall be properly labeled with the containers contents to avoid confusion and misuse.
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12/2/2010 | Standard2 | PIC was Rob
R/DATE MARKING: Ricotta cheese, fresh mozzarella was lacking date marking, and grilled chicken breast in the was dated 11/26-12/4/10, all in cook's unit. Ready to eat foods not used in 24 hours shall be dated the day of preparation, and shall be used or discarded in seven calendar days. PIC was asked to discard or dated these foods.
R/HAND WASHING: Observed the hand washing sink was blocked with the racks used for prepared pizzas. The hand sink shall be accessible to promote proper hand washing. PIC was asked to relocate these racks prior to operating for the day, but over night storage is acceptable.
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- This inspection was conducted to monitor critical violations only from the report dated 7/8/10. All critical violations were corrected today.
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7/27/2010 | Follow Up 3 | |
- This inspection was conducted to monitor critical violations only from the report dated 5/25/10. The violations listed below are repeat violations from the standard and critical control inspection reports dated 4/28/10, and the follow-up inspection dated
- 5/25/10:
- R/*4.4 Observed 0 ppm of chlorine sanitizing solution in the dish machine. Maintain 50-200 ppm of chlorine in the dish machine to effectively sanitize. New bucket of sanitizer replaced during this inspection.
- R/*3.4 The following food and refrigeration units were holding at improper temperatures:
- - Air temperature on the walk-in cooler 42-43°F - Beef vegetable soup 43°F - Chicken noodle 43°F
- - Lasagna 42°F - Sausage 42°F
- - Air temperature in the front walk-in cooler 57°F
- Maintain foods and refrigeration units at 41°F and below. Recommend to discard food above 45°F.
- Additional violation observed today:
- *3.4 Observed the gyro meat, cheese cake, chicken pieces, steakumm rounds, and fresh mozzarella were lacking date marking.
- Additionally, Wedding soup was dated 7/10-7/16 and Pasta Fagioli was dated 7/10-7/16. Food shall be dated the day of preparation and shall be used or discarded in seven calendar days.
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7/8/2010 | Follow Up 2 | |
- This inspector visited this operation attempting to conduct a second follow-up inspection. Upon arrival at this operation a refrigeration repair man was on site repairing one of the refrigeration units that was to be checked today. This inspector will conduct the second follow-up inspection during the week of 7/5/10, to assure the critical violations on the follow-up inspection dated 5/25/10 were corrected. Reportedly this operation is planning to add air conditioning to this operation to assist with temperature maintenance.
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6/30/2010 | Other | |
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